(Serve with fresh focaccia bread, pasta noodles, as a pasticcio, or simply with a salad side.)
– Buy a narrow eggplant – the really big wide ones don’t get as crisp!
– Don’t skip the salt / drain step – it really helps draw out the bitterness.
– Once coated, make sure you get the eggplant in the oven as quickly as possible so it doesn’t sit there absorbing any excess moisture.
– Really press down on the eggplant after rinsing to ensure you get all of the water out you can.
– Although it’s an extra step, browning the eggplant in the skillet in addition to baking yields the crispiest result!
Adapted from: https://minimalistbaker.com/vegan-eggplant-parmesan/
Peel eggplant, salt them (don’t rinse salt off), Bread them & fry in pan, layer in casserole & bake 30-40 minutes. Not crispsy but soft.