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I am making eggplant Parmesan Nancy Verde Barr's way from WE CALLED IT MACARONI and it came out so good. The first step is to slice it paper thin and salt it to drain the moisture out of it. Then I squeezed the sliced eggplants under the weight of a full teakettle in a colander placed in my empty yellow bathtub to drain for 90 minutes to make more today. Then I pat the moisture away with a clean dish towel. The egg dipped fried in olive oil eggplant gets sandwiched between my homemade tomato sauce and topped with grated Asiago.... EGGPLANT ASIAGO!
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