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MarilynFL

Another vote for Meryl's Faux Fried Eggplant Parmesan

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Joined: Dec 12, 2005

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Posted to Thread #14249 at 2:32 pm on Mar 26, 2009

Made it last night with a 4" diameter by 8" long eggplant.

I peeked at the bottom but was unable to determine its sex. Word on the street has it that a <i>male</i> eggplant is less bitter than a <i>female</i> eggplant. Scientific research determined that the female sits and stews in its own bitter frustration over that silly St. Lorenzo Eggplant Festival toss-up with the cheeky fresh mozzarella.

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1 C canned Italian crumbs (+ Italian spices & pepper) + 1 C grated fresh parmesan was not quite enough to coat 7 4" disks and 5 2" disks. Disks were ~3/8" thick. 1.5 Cups of each would do it.

Before hand, I lightly coarse-grain salted then waited 15 minutes and wiped off the slices with a damp papertowel.

Used a Misto to coat pan and each side of disks with EVOO. Misted pretty heavily. Baked 20 minutes before flipping.

After both sides were done, finished it off with a small ball of fresh mozzarella, thinly sliced. Topped baked slices with a TBL of marinara sauce and a slice of cheese, then a scraping of Romano cheese and fresh basil leaves. Only took 1 minute to melt down the moz cheese.

Very tasty. These would make great mini-appetizers. Thanks Meryl.

Link: http://eat.at/swap/forum20/44_FAUX_FRIED_EGGPLANT


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