Share your post with your fan club!
Whenever I make eggplant parm at home it comes out tough and all seeds, I usually bake it as opposed to frying it. Any tips on making it better?
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 11 months ago | 14
Updated 2 months ago | 20
Updated 4 days ago | 12
Updated 27 days ago | 11
Updated 1 year ago | 12