Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

General Discussion

Eggplant Parm- a question of thickness

Share:

General Discussion 12

Eggplant Parm- a question of thickness

Meowzerz | Oct 17, 2013 07:54 PM

I love eggplant, in any preparation that I can think of, across culinary borders, and in various methods of cooking. I'm not an experienced cook, and I'm wondering if anyone can answer a question for me. Every eggplant parmesan I have ordered from a restaurant, the eggplant has been sliced almost paper thin and fried. I am assuming this is for the best outcome in terms of frying. But I love eggplant and would love to see thicker slices of the vegetable used. Is this impossible? Inauthentic? Gross to others? I have made "baked" eggplant parmesan before, and the thick slices have been to my liking. Does anyone else like thicker slices?

Want to stay up to date with this post?

Feedback