How Do You Make Eggplant Parm Not Soggy?
To make eggplant parmesan not soggy, start by salting the eggplant and letting it sit for about 30 minutes to draw out excess moisture. Meanwhile, prepare breadcrumbs and shredded cheese. Rinse the eggplant and pat it dry before coating it in flour, egg, and breadcrumbs. Fry the eggplant slices until they are crispy and golden brown. Layer the eggplant with tomato sauce and shredded cheese, and bake it until the cheese is melted and bubbly. Let it cool for a few minutes before serving to ensure it is not too hot and mushy.