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ISO an eggplant parmesan recipe...

Hi,
I'm looking for a good recipe for eggplant parmesan, that doesn't have breadcrumbs.I just don't like breadcrumbs, or any kind of breading, really. I've tried using my favorite eggplant recipe and just omitted the breadcrumbs, but I didn't really love it. Does anyone have one they could share? Thanks!
Chrissy

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  1. I slice the eggplant into rounds and roast or broil the slices. Then I layer as usual with homemade sauce and cheese. That's the eggplant parm I grew up with.. so I don't really care for the breaded type.

    It also works with zucchini.

    1. Chrissy:

      Part of the reason for breading is to absorb the moisture in the eggplant and allow even browning. Instead, after patting the eggplant dry lightly dust with flour to completely dry and then shake off the excess. When you sauté the eggplant slices ( I use olive oil) you'll find that the excess flour comes off in the oil and you will have a nicely browned slice of the eggplant. Also, never scrimp on the Parmesan and never use the stuff that comes in a green can or a plastic bag. Go for the real item, either imported or domestic. Grate your own..

      1. I do as cheesecake does. Slice, salt, lay between paper towels. Roast at 450 for about 20 minutes (if I have fresh tomatoes, I roast them w/ onions, too, for the sauce). Then layer as usual and bake. If you don't coat and fry, the eggplant kind of melts into the sauce, instead of being more distinct from frying.

        1. This is a good recipe that doesn't call for breadcrumbs:
          http://allrecipes.com/Recipe/Eggplant...

          You've got some good advice already. Either allow the eggplant to sweat for a few hours, drain in paper towel, or lightly dust with flour. Otherwise you'll have an oil absorption problem.

          1. I really like the eggplant parm at Artu, an Italian restaurant in Boston's North End, the "Little Italy" neighborhood. At first I thought that the egg taste was a bit too strong, but then fell in love with the texture and the way the sauce and cheese meld so beautifully with the eggplant. Unfortunately, it isn't really a recipe, but the description of how they make it helps.

            I do salt, rinse and squeeze the eggplant after slicing rather than pressing.

            http://www.boston.com/ae/food/restaur...