When we went on our vegetable buying spree last week, we bought two eggplants. I had not cooked any eggplant in years, so first I googled eggplant recipes. Although I had eaten it before, I had never made Eggplant Parmesan. I figured it was time to give it a try. Here we go: Cut the ends off and peel two medium-sized eggplants. Slice them lengthwise. Put salt in the bottom of a half-sheet pan. Place eggplant slices on top of the salt, then cover the top of them with salt. Let them sit for about thirty minutes. The salt will draw the moisture and bitterness out of the eggplant. Rinse thoroughly, then drain on paper towels. In a bowl, beat an egg and about 1/2 cup of milk. In a separate bowl, add at least two cups of bread crumbs. I used the Italian bread crumbs that are already seasoned. Dip each slice in the egg mixture, then coat with bread crumbs. Hub attempted to make pictures of these steps, but there were ...
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