Food - Drink
For Foolproof Crispy Eggplant Parm, Think Small
By ERIN SHAW
Eggplant parm is an Italian takeout favorite, but due to many steps required to make it, you might be wary about trying to cook it at home. One of its biggest pitfalls is that it tends to turn out soft and soggy, but it's simpler than you think to make extra crispy eggplant parm, and the key is to think small and downsize a little bit.
To prevent mushy eggplant parm, assemble the ingredients in smaller stacks rather than one large casserole, which will ensure that each portion has a crisp texture. This method can also help prevent food waste, since you can portion out each mini eggplant parm in advance and freeze what you don't want to eat right now.
To make eggplant parm stacks, fry the eggplant slices (either breaded or unbreaded) or roast them in a 400-degree F oven for 20 to 30 minutes. Assemble the stacks by spooning some sauce on top of the eggplant slices, adding cheese, and then broiling the stacks for one to two minutes until the cheese is melted and bubbling.