To hell with pre-baking. If the aubergines are particularly liquidy, then scatter breadcrumbs between the layers. This does not prevent putting some breadcrumbs on top to soak up any fat that renders out of the cheese and turns deliciously brown and crunchy.
good idea. My verdict is that pre-cooking probably did help with the sogginess and if I am trying to make “good” eggplant parma I will do that again. But considering as its mostly a cheese delivery system that’s faster than lasangne, I feel ok that the world won’t end if I can’t be arsed.
To hell with pre-baking. If the aubergines are particularly liquidy, then scatter breadcrumbs between the layers. This does not prevent putting some breadcrumbs on top to soak up any fat that renders out of the cheese and turns deliciously brown and crunchy.
good idea. My verdict is that pre-cooking probably did help with the sogginess and if I am trying to make “good” eggplant parma I will do that again. But considering as its mostly a cheese delivery system that’s faster than lasangne, I feel ok that the world won’t end if I can’t be arsed.