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Eggplant Parmesan I
September 24, 2002

This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat, and no bitterness.

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