Today is the day we post our "success" with Ina's chicken Parmesan. Oh if only I could report success with attempting to make this a vegetarian dish. I will say this, the lemon vinaigrette turned out rather well but the rest of it went to hell in a hand basket. First off I think I cut my eggplant (which I was substituting for chicken) way too thin and I did not dry it well enough because the end result was just a soggy, groggy, mess. The texture of it sort of made me want to gag a little bit too which was too bad because I was looking forward to this recipe. Does anybody know a good, solid way of making eggplant Parmesan? The few times I have tried it it just turned out horrible but I have had it at restaurants and really enjoyed it.
1 hour ago
2 comments:
Sorry about your eggplant. The only tip that I can offer is to give your breaded eggplant a good 20 minutes of drying time before you start frying. Sorry about your eggplant!
Thanks for the condolences. . .at least eggplant is cheap. I am going to have to remember the 20 minute drying time. That will definitely come in handy if I try it again.
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