Discover the Best Recipe for Perfectly Crispy and Cheesy Eggplant Parmesan

So I'm not a vegetarian by an means but, I do love my veggies!! Specifically Eggplant and all it's wonderful versatilities. As a child I can honestly say I was not a fan. However as we grow up, our tastes mature and we wake up and realize what we've been missing! So, without further ado, please enjoy!

I used to bread my eggplant slices and fry them in oil, like most people. And let me tell you, I thoroughly enjoyed it that way. Then, I decided to try something new. I forget why now, probably because I was trying to diet or whatever. So I brushed some EVOO on my eggplant slices and put them in the oven all naked only baring a slight springling of salt.

Now, let me tell you, I really loved how these turned out. I learned a lot of things however making them this way.

For starters, make sure they aren't sliced too thin. I learned this the hard way. They literally will disintegrate, forget out trying to lift them in one piece. Now, not to say you want these big hunky slices that will never bake and get soft. But use some common sense and try to slice them like an inch and a half thick I guess. I never really measure things like that, so it's a bit hard to describe.

Another thing that is really up to you, to skin or not to skin that is the question. I know some hate the skin left on for many different reasons. Personally, I love the skin, for taste, aesthetics and because it holds it together honestly. But either way whatever your preference don't' slice them too thin.

I also am not into the whole salt them and let them get the "bitterness" out. I've really never had a time where I felt my eggplants were bitter. Now, not to say that it can't happen, just that I've never had the problem. So, if you do this, be sure to thoroughly rinse off your eggplant afterwards.

Here's why I prefer the baking method over the frying method. No, it's not about healthy eating, yeah that's not my thing. It's more about the flavor. I never realized how delicious eggplant was, on it own. I always had the misconception that it took on whatever flavor was on it. It's so good on it own, that I can't seem to bake enough of it. (I'm always snacking on it)

So what else, oh yes, the sauce. Almost the most important piece of this delicious puzzle. Now I'm Italian and I have always made my own sauce. It's super easy and a definite ingredient to this dish. If you can open a can, then you can easily make your own sauce. Yes it's that simple. Give it a try you'll be surprised.

The next important piece to making an amazing Eggplant Parm is the cheese. You need to shred your own mozzarella cheese. Stop buying the pre-shredded dried out bagged kind. I know, I know, it's more convenient and all that, and in a pinch it's fine. But, if you're wanting your Eggplant Parm to stand out and get rave reviews, then it's definitely do it yourself all the way. Oh, and also, make sure it's whole milk not part skim. Look, you want it to be good, get whole. If you want a low fat Eggplant Parm, this site is not for you.

That covers everything, well to me it does. Hopefully this has helped you a little bit.