I cooked some eggplant last night. Deeeelicious.
Step 1: Peel and slice eggpant, rinse and salt well. Let sit 30 minutes. Rinse well. This removes the bitterness (I had never had a bitter issue with eggplant before, but did this time. Don't skip this step).
Step 2: Soak pieces one by one in egg and milk mixture, roll in Italian bread crubs, pan fry in olive oil until golden.
You can stop here and eat them plain or with ranch dressing or salsa. Works with green tomatoes, too.
You can stop here and eat them plain or with ranch dressing or salsa. Works with green tomatoes, too.This time I layered them in a sprayed pan,
and baked them with tomato and garlic spaghetti sauce and mozzarella.
Serve with a simple green salad.
More family Favorites:
4 comments:
That looks fantastic! You can avoid the salting step by purchasing mild/"sweet" fleshed varieties of eggplant instead of the more coomonplace Globe. My favorite are heirloom varieties, especially "Lystada de Gandia" (AMAZING!!!) and "Antigua", but Japanese eggplants are really easy to find and tasty as well.
Hehe.... "coomonplace"... sounds like I'm from Minnesoota. :)
Looks so good! My grandmother used to make eggplant parmesean and it was so delicios! I think I'll add that to my meal plan for the week! Missing you!
Angie H.
Thanks Joy. I will pay closer attention to the variety.
Post a Comment