The result was fantastic. The outside was crispy and crunchy, but the inside was soft and moist and in between is a rich layer that tastes like it has been batter-coated. With dry breadcrumbs the outside may be crisp but the inside not yet cooked. This way it is all done at the same time. When you take a new path, even if it is a shortcut, you always make a discovery.
Tuesday, October 27, 2009
Perfect Baked Eggplant Parmesan
Posted by The Chubby Vegetarian at 2:01 PM