Just wondering how many people out there prefer their eggplant parm to be crispy vs mushy???
This Eggplant Parm was pretty good, however, after it was nicely breaded and roasted to a golden brown crispness and then assembled in the 9x13 baking dish with the sauce and cheeses it became mushy and lost its crispness (the layering step with sauce and cheese allowed the the crispy panko breading to become soggy during the second baking step). I think next time I’ll try just baking the eggplant to its full doneness on the sheet pan with parchment, skip the casserole layering step, and dress the baked eggplant with sauce and cheeses during the plating up process - as long as sauce is screaming hot the cheeses will melt quickly - I’m guessing this might maintain the crispness I prefer.