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Eggplant Parmesan II
September 21, 2010

First of all, jarred spaghetti sauce is a no-no in our house. It only takes a few minutes and a few ingredients to make a quick marinara sauce to pair with this dish. My tip for cooking the eggplant slices, is to skip breading, frying or baking entirely. Simply slice them, brush with EVOO and grill on both sides until lightly browned. You can use the gas grill or a ridged grill pan or indoor griddle. It really cuts down on the fat, carbs and calories and lets the eggplant, sauce and cheese be the stars. Breading the eggplant adds too much heaviness and masks the flavors, in my opinion. Also, this tip from Patricia Wells excellent Italian cookbook "Trattoria": Do not salt or peel the eggplant. Fresh eggplant should never be bitter and the peel imparts a rich, deep flavor.

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