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Hi this is Dave for Expert Village. Today we are going to make eggplant Parmesan. Now
that we have our layers down as you can see we have some sauce left. What we would do
is go ahead and cover the rest with this. It would go in all the cracks, into the corners.
I'm just going to push that around in there and move it around. Protect that Mozzarella
so it would not burn and melt really nicely. Go ahead and use all of that. You see that
it is really beautiful. Kind of move this here just ot cover it every bit. Now here
is where you want to get your Parmesan cheese which is why call this eggplant Parmesan.
When we finish up with that it would have a whole different flavor in the Mozzarella.
So I like to be really liberal with it I don't like to measure to much just to cover it really
nicely.
You know what I'm talking about with this Parmesan it is really good Parmesan.