Eggplant Parmesan For Two
From Cook's Country
Instead of cutting the eggplant into rounds for our Eggplant Parmesan for Two, we sliced them into larger steaks to streamline preparation and cooking. Our tasters found that salting the eggplant to reduce its bitterness was an unnecessary, time-consuming step that we omitted from this recipe. We sped things along further by using panko—Japanese-style bread crumbs—rather than taking the time to make our own. When we baked the eggplant, we missed the crispiness that frying provided. So instead we combined the methods by first cooking the eggplant steaks on a skillet then finishing them in a hot oven. Instead of wasting the leftover eggplant, we diced it and threw it into the sauce. Adding Parmesan to the bread crumbs answered tasters’ complaints of bland eggplant.
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