I vaguely remember my first attempt to make eggplant parmesan. I was a blushing bride only married a few months. It was a
disaster not one of my best meals. Rich hated it. I did not own a mandolin and sliced the eggplant too thick. I didn't know eggplant needed to be coated in salt and left to sit for an hour in a Hollander either. This process rids it of the phytochemical that causes the bitter taste of eggplant and can also help prevent and cure the common cold. I ended up with a thick rubbery bitter eggplant mess. I decided never again. Until I started making this
moussaka recipe and fell in love with eggplant. After going gluten free I found a recipe I love adapted from
The Gluten-Free Almond Flour Cookbook from Elana's Pantry for eggplant parmesan.
