Reply #2: For traditional eggplant parm you fry the breaded eggplant [View All]

[The empressof all]

At least that's the way I learned back my NJ Italian neighborhood. I've baked the breaded eggplant and it's still really good but something about frying it up in olive oil just adds a little extra flavor.

My new way of doing a mock eggplant parm is much easier and very very good.

I slice the eggplant, sprinkle with EVOO and roast them (Not breaded)
I then layer them in a casserole dish with the cheese (I use mozzarella/parm/provolone combo) with the sauce and if I'm eating carbs a sprinkle of Italian flavored bread crumbs moistened a bit with EVOO on each layer of eggplant. (You don't have to add the bread crumbs if you are following South Beach it's still really yummy)Then I bake in a 325 oven until it is all melty.

I also do this with layers of Zucchini or combo of both.