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What style of Eggplant Parm do you like and from where?


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What style of Eggplant Parm do you like and from where?

chompie | May 3, 2013 02:57 PM

Once saw a Bobby Flay Throwdown on Eggplant Parm and people were very passionate about their styles.. whether its thin sliced, thick rings, skin off, skin on, fried, not fried,etc etc. Hubby and I have always preferred the type that almost like a casserole, fluffy and lasagna-like with very very thin slices, not seedy, lightly coated and fried and then layered with mozzarella and sauce, but this seems harder to come by then the thick rings plopped over pasta.

Our go-to lately has been Sonny Notos, the Wakefield one, but I imagine E. Boston is the same. We get it with linguini and it comes on a giant platter. Its not a casserole type but it very thin skinless horizontal slices, not rings, delicately breaded and fried crispy on the edges but soft in the middle with layers of some whole milk mozz, so its creamy and not tough or stringy cheese and we request it topped with some extra mozz. Their sauce is good too, a tiny bit watery on the edges but their giant slabs of bread soak that up just fine. For 9.99 with the pasta, its huge for two people to tackle, or we get a salad to pretend its healthy, or just go crazy and get steak fries on the side, which they do very well. Its counter service and casual but comfortable. Its been years but I remember liking Felicias too, and I think we liked Bacci in Stoneham (the restaurant, not the pizza shop) Actually I think I recall Brothers Kouzina, which is actually a greek place, making decent eggplant parm. Always up for finding a new spot, esp North of Boston.

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