Eggplant parmigiana
lucillle
10 years ago
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Veggie lovers: Help me convert...
Comments (20)Eggplant Many say it is not needed, but for many dishes, I still soak sliced up eggplant in a strong saltwater solution for several hours in the fridge. The water will be discolored after soaking, sometimes just a little, other times it will be black as ink! This soaking does take away bitterness. I enjoy many dishes with eggplant, but a great tasting starter is Peel skin from eggplant slice (either discs like potato slices of bits like French fries (I like FF method best) Soak in saltwater solution in fridge several hours minimum (I usually place a saucer on top to push all eggplant under water) Drain in colander Dredge in flour to coat (I usually put flour in ziplock bag add slices and shake and turn) Lay on plate or cookie sheet Make a simple batter 1 egg to 1/3C water and 1/3C Flour, mix together until smooth. (I usually scale to amount I am making) Drop a few pieces of the floured eggplant into your bowl of batter to coat, remove from batter and place directly in hot oil to deepfry. Cook until a nice golden brown (You will need to turn as it will float to top while cooking) Remove from fryer, place on cookie sheet covered with paper towel to absorb excess oils, salt and eat....... Have had many people young and old alike eat this not knowing what it was and love it, yet most of these people say eeewwww to eggplant! Battered and deep fried is not the healthiest way to enjoy this, but it is a great way to get accustomed to it's taste! Healthy or not it is a real favorite for several generations in our family!...See MoreIs my Eggplant OK?
Comments (6)Hi jeff_leites, I grow eggplant every year and I don't have what you have in your photos. I don't have holes or empty pockets insdie my eggplant slices. I pick my eggplant fruit before it gets very mature because I like the mild flavor. I like my interior to be almost seedless -- yes there are seeds but they are so immature that you can just barely see them. As long as the skin is shiny it is young but when the skin begins to look dull then the fruit is more mature -and- I call it over-ripe for my taste. My eggplant don't need salting because they are not bitter. DL...See MoreVeggie Recipes!
Comments (18)Wanted to let you know how the Sunday pot pie turned out fine! To an extent, I used Dafy's chicken & dumplings recipe with half roast beef, half chicken. Then I put in one good beef hotdog, diced . . . it almost turned out like my Brunswick stew, 'cept with peas instead of green beans. Everything was cooked except the frozen peas before they went together. The gravy was prepared separately and there is where I went wrong. Not preparing it separately but NOT making enuf! One & one-half cups of broth-based gravy is not sufficient for a 9-inch pie! I should have read Bonnie's recipe more carefully and noted how it used that quantity of broth AND a cup of half-n-half or milk! I know, I wasn't following Bonnies recipe but it was a pie (Dafy's wasn't) and I sure wasn't going with Lady & Sons' quart of cream + butter! A better gravy would have had that half-n-half. I just used beef broth and corn starch with Mrs. Dash as it was. I put in a small can of niblet corn just to make it truly my own success (or failure ;o) and baked it at 350 for 45 minutes. A bit dry, of course, but the combination works. You see, I'm a chip off the old block with the combinations - but unlike Dad, I'm a simple seasoner, it's the meat especially where I like combo's and then, it seems to me, I can use only a little but there's some complexity. digitS'...See MoreHave you ever gotten sick of a veggie?
Comments (22)In my old house I never got more than 2 zucchinis per plant (dense shade, poor soil). So I planted about 18 of them in the garden I made when we moved to our little farm last year. They grew almost into little trees, with big tropical-looking leaves and woody stems more than 2" thick at the base, pumping out more than ten times as much fruit as I'd expected. And I've never really figured out a good way to preserve zucchini, so we just had to eat tons of it. I'm growing only 2 zucchini plants this year....See Morelucillle
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