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Not exactly a recipe. Rose, but here is how I do it....
Joined: Dec 14, 2005
Posted to Thread #3463 at 1:52 am on Sep 13, 2006
The eggplant will be more tender and will absorb much less oil if it is salted first. Slice the eggplant about 1/4" thick, spinkle with salt on both sides and let drain on paper towels until limp. Set up a bowl of seasoned flour (just S&P) and another of beaten egg, and heat about a 1/4-inch of oil in skillet. Blot the eggplant slices really dry, dredge in flour, dip in egg, and fry on both sides until brown, adding more oil as needed. Drain on paper towels.
Spread a little tomato sauce (any recipe) in a baking dish, lay in half the eggplant slices, overlapping, then a layer of sauce and some Paresan cheese. Repeat . (Don't drown it with sauce and cheese-- the flavor of the eggplant should stand out.)
Bake in a medium oven until browned, (half hour to 45 minutes), let cool a few minutes, and serve cut into squares with more sauce and Parmesan.
(I know some cooks coat the eggplant in breadcrumbs after the egg, but I think the breading turns soggy later)
Other messages in this thread:
- 3463. Eggplant: To peel or not to peel? - Meryl - 10:36pm on 09/10/06 (16)
- I never peel, but then I use very fresh and young eggplants and use them within one day. (nt) [NT] - KarenNoCA - 12:17am on 09/11/06
- It really depends on the recipe. Some use peeled, some call for unpeeled. [NT] - Marianne - 12:23am on 09/11/06
- Thanks. I compromised and did them half peeled in strips, 1/2 inch apart. Came out great. [NT] - Meryl - 3:01am on 09/11/06
- I don't know why you'd peel them for any recipe. I always sprinkle kosher salt - clofthwld - 4:43am on 09/11/06
- Yeah, I did the salt thing. I would agree with you - I like the skin. [NT] - Meryl - 5:01am on 09/11/06
- What the heck are you doing up at 1am? I just got through watching... - clofthwld - 5:11am on 09/11/06
- I'm a late night freak - Glad you stopped by. This place gets real quiet and lonely after 11 AM! [NT] - Meryl - 6:15am on 09/11/06
- Duh - I meant 11 PM. Maybe I'm more tired than I thought. [NT] - Meryl - 6:20am on 09/11/06
- The peel takes longer to cook. So for a quick saute you may want to peel it. But - Joe - 5:20am on 09/11/06
- Thanks for the info, Joe! [NT] - Meryl - 6:16am on 09/11/06
- Joe, can you post you eggplant parmesan recipe? [NT] - RoseM - 1:10am on 09/13/06
- Not exactly a recipe. Rose, but here is how I do it.... - Joe - 1:52am on 09/13/06
- Thank you, Joe... - RoseM - 2:47am on 09/13/06
- Rose, keep in mind that they should feel heavy and be firm and shiny.... - Joe - 3:30am on 09/13/06
- Also, to salt or not to salt? I never do, and we're never bothered by the slight bitterness. [NT] - DawnNYS - 9:23pm on 09/11/06
- Thanks, I've had so little experience with eggplants, so that's good to know. [NT] - Meryl - 9:52pm on 09/11/06