Don’t be surprised if you’re absolutely mad for eggplant Parmesan. After all, the word for eggplant in Italian, melanzana, translates as, wait for it – “apple of madness.” So, grab some eggplants, and let’s get crazy.
o WHY YOU NEED TO LEARN THIS
There’s a crucial technique in this recipe: three-step breading. Along with today’s application, it can be applied to all sorts of things: scallopini, croquettes, pretty much anything fried. We’ll show you how to do it so your hands don’t end up an eggy, floury, breadcrumb-y mess.
o THE STEPS YOU TAKE
If you happen to possess an Italian grandmother, after you read this article you may be tempted to drive her over to my place so she can give me a good piece of her mind. Who do I think I am, after all, talking about eggplant Parmesan?
Well, settle down there, Skipperdee. Nobody’s trying to tell your nonna how to cook. I’m just trying to show those people who don’t have a nonna of their own how to make decent eggplant Parmesan themselves.