I think cut into thin disc salt them dry them fry them til they look like your picrel , lil more salt while they drain then just assemble the parm

I make one of the best eggplant parms in existence.
>Slice 15mm thick
>Salt both sides and leave for bout an hour
>Rinse salt and bitterness away
>Pat dry
>Flour, egg wash, breadcrumbs
>Fry until golden brown
>Let cool
(Your Nepalese sauce should have been simmering during this)
>Let sauce cool
>Layer cooled eggplant with cooled sauce
>Top with mozzarell and basil (under the cheese)
>Throw her in the oven

>>21974529
>>21974691
Thoughts on eggplant selection? Not OP but I think I’ve only made eggplant once in part because I don’t know how to choose good ones

>>21975022
James alt says to use japanese eggplants
For regular eggplants u apparently want the "male" eggplant which has fewer seeds and less bitter but gendered eggplants are apparently a myth so you want to just pick smaller eggplants

>>21974489
>dense and unchewable
That just means it was undercooked. Slice the eggplant thinner or cook it longer.

>>21975132
Ah got it, thanks!

miso broiled eggplant is so good