Eggplant can be so delicious if prepared correctly. For eggplant Parmesan, the eggplant needs to be drained of the water and bitterness before pan frying. You can find a lot of different methods on how to drain eggplant but I just use some paper towels and something heavy to press on top of the slices. I also like to strain the tomato sauce because it prevents the dish from becoming too watery. The eggplant parmesan turned out well–after the second round of cooking. I took it out the first night and it was just a little undercooked. The next day I cooked it about twice as long and it tasted great.
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