Favorite foods/Signature recipes

[JRLongton]

For eggplant parmesan I use a blend of traditional Italian bread crumb and panko. I go flour, water, flour, water, bread crumb.

Thank you! I'll try that this weekend. Normally I coat the eggplant in egg and then cover it in panko before baking the coated slices for 15 min. It may be the flour that I'm missing.

Every time I buy eggplant parm at the local pizza place, I find that it has this taste that I just can't replicate. And they won't tell me how they do it! Something about magicians never revealing their tricks.... In total theirs isn't as good as mine, but if I could find how to create that taste, my homemade would be absolutely killer!