What happens when you do not fry eggplant before making Eggplant Parmesan?

If you don't fry the eggplant before making Eggplant Parmesan, you'll likely end up with a dish that is:

* Soggy: Eggplant absorbs a lot of oil when fried, which helps it to cook through and prevents it from becoming waterlogged. Without frying, the eggplant will likely be too soft and watery.

* Bland: Frying adds a crispy exterior and a slightly caramelized flavor to the eggplant. Without frying, the eggplant will lack texture and depth of flavor.

* Heavy: The breading will soak up the moisture from the eggplant, making the dish heavier and less appealing.

However, there are alternatives to frying eggplant for Eggplant Parmesan:

* Baking: You can bake eggplant slices until tender, then proceed with the rest of the recipe. This will result in a healthier option, but it may not be as flavorful or crispy as frying.

* Grilling: Grilling eggplant adds a smoky flavor and some char. It can be a good alternative to frying, but be sure to grill the eggplant until it's tender and slightly charred.

* Roasting: Roasting eggplant can help to remove excess moisture and develop a slightly caramelized flavor. You can roast the eggplant in the oven with a little bit of olive oil and salt.

No matter which method you choose, remember to salt the eggplant slices before cooking to draw out excess moisture. This will help to ensure that your Eggplant Parmesan is flavorful and crispy, even without frying.