Comments on: Eggplant Parmigiana

By: Norine

Norine — Sun, 11 Jul 2021 13:06:11 +0000

This was exactly what I had in mind for dinner last night and it was as fantastic as my tastebuds anticipated. Had to sub cottage cheese for ricotta and added fresh basil in top cheese layer. Deliciousness!!

By: norine@norinesnest.com

norine@norinesnest.com — Sun, 24 Jul 2016 15:07:16 +0000

In reply to Tracy. Hi Tracy! You want to look for eggplant with a deep purple color that covers the entire vegetable. Light purple spots means it is too green. When you gently squeeze it they should be firm but, not mushy! Also look out for brown spots. This means the eggplant is too ripe or it is beginning to rot. Hope this helps you out! :) Thanks for stopping by and I think you guys will love this recipe!

By: Tracy

Tracy — Sat, 23 Jul 2016 19:09:52 +0000

I am kind of embarrassed (ok – really embarrassed) to admit that I don’t think I have ever even tried eggplant! I know! Crazy – huh? This looks really good and something Amy and I would LOVE! Since I know nothing about eggplants – what do I look for when I buy two for this recipe?

By: norine@norinesnest.com

norine@norinesnest.com — Thu, 21 Jul 2016 02:11:59 +0000

In reply to Carrie. Carrie you are so welcome! I really appreciate your comments..so much! Thank You! I promise this won't be watery or bitter! Chris will absolutely love this recipe and so will you! Thanks for popping by! :)

By: Carrie

Carrie — Wed, 20 Jul 2016 23:42:40 +0000

This is awesome. I have made this dish before and it was a watery, soupy, bitter mess. I said I would never, ever make it again. I didn’t fry my pieces and I kept the skin on. Chris has asked me to make this in the past, so I’ll have to give this one a whirl. As always, thanks for sharing!