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Home Cooking 7

Deborah Madison's Eggplant Parmesan

bxgirl | Aug 31, 2013 09:53 AM

I am planning to make Deborah Madison's eggplant parmesan for the vegetarians at Rosh Hashanah (it is a favoorite dish, and was requested).
The recipe calls for cutting the eggplant into rounds, brushing with olive oil on both sides, and then putting it under the broiler to brown.
I am wondering if I can do this step in advance (like, today!!) and just leave the broiled rounds in the refrig until I assemble the layers later this week?
Any thoughts on if this would in any way detract from the freshly-broiled and then assembled version done on the day-of.
BTW, I don't have room in my NYC apartment refig/freezer to put the assembled eggplant. but I would have room if it was just the cut-up and broiled rounds.
Thanks

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