Michelangelos frozen is better than Olive Garden's paper thin and tasteless eggplant parm. I also would like recs for it in a restaurant in Nova.

Anonymous wrote:Craving eggplant parm lately but don’t want to bother making it just for me.

Any ideas of where to get a good eggplant parm sub - anywhere in the Arlington to Vienna corridor if possible? Or is the only option to get the entree at Olive Garden and put it on a hoagie roll?

If you can make the trip to Gaithersburg, Gemelli’s is the place to go.

Craving eggplant parm lately but don’t want to bother making it just for me.

Any ideas of where to get a good eggplant parm sub - anywhere in the Arlington to Vienna corridor if possible? Or is the only option to get the entree at Olive Garden and put it on a hoagie roll?

I love the recipe from the first Moosewood cookbook—an absolute classic. Here’s a very adapted version

https://chowmouth.com/recipes/moosewoods-eggplant-parmesan/

Yummy ideas thanks!!!!

Anonymous wrote:We buy the frozen patties and use them to make entrees and sandwiches.

Ha, that's what I just did because I didn't want to go to the store and I already had frozen. I'm not sure it is worthy of my good jar of sauce but it'll get the job done!

We buy the frozen patties and use them to make entrees and sandwiches.

I’ve actually always really like the eggplant Parmesan at olive garden. You know they deep fry it so it’s really crispy.

Pretty sure Literris keeps frozen eggplant parm for sale.

Anonymous wrote:I just stock up on the frozen Michaleangelo’s eggplant parm when it’s available at Costco.

LOL, so do I. It is pretty good plus it is quick and easy. For some reason the rest of my family isn't as enthralled with eggplant parmesan so it is my lunch or dinner when no one else is around.

I just stock up on the frozen Michaleangelo’s eggplant parm when it’s available at Costco.

This one from Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-parmesan-7569918

Eggplant is roasted, uses Raos jarred sauce. Beyond delicious ( and cheesy decadent).

If you don’t fry it’s soggy and looks like a fetus.

You can bake the eggplant, but it won’t get as crispy. You egg and bread the eggplant and dab a little oil on it before going in the oven.

Or just go buy Michaelinas.

I haven't made eggplant parm in ages, and having a serious craving. No one else in my house likes it (weirdos).

Any favorite recipes or tips? I'm open to making sauce or using a really good jar. Any way to get out of frying? Or am I overthinking and should just slice, fry, and layer?