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| Topic: Teaching Cooking Tomorrow | |
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Eggplant parmesan:
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Eggplant parmesan:
here is your eggplant> 
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Eggplant parmesan:
Good luck! Please teach your class (a) not to cook the eggplant to mush and (b) use fresh oil! Nothing worse than soggy, mushy greasy eggplant parmesan 
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sounds fun
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Edited by
Quietman_2009
on
Wed 09/23/09 09:40 PM
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the hotter the oil, the less oil will soak into the eggplant and make a crispier batter
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