There are lots of recipes by chefs/restaurants for eggplant parm out there. Ask yourself, what it is in their versions that you like better than in homemade? If ingredients, follow their shopping hints. If method of preparing the eggplant (with or without breading, fried, roasted, etc), follow that. And so on. Or, even, ask the local place whose eggplant parm you like for their tips.
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Ask yourself, what it is in their versions that you like better than in homemade?
If ingredients, follow their shopping hints.
If method of preparing the eggplant (with or without breading, fried, roasted, etc), follow that.
And so on.
Or, even, ask the local place whose eggplant parm you like for their tips.