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I'd like to cook it for dinner tonight. Anyone have suggestions on how to prepare it? I don't want it fried. I already searched the recipes forum and couldn't find anything.
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Eggplant parmesan....MMMMMMMMM!!! -
The only way I know how to make eggplant parm is to fry the slices of eggplant. :(Originally posted by blm
Eggplant parmesan....MMMMMMMMM!!!Comment
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cant you make an eggplant parm but just bake it? without frying it maybe?Comment
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damn i used to hate cutting eggplant up always got my hands stained purple :rofl:Comment
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You can pan saute it. Peel first, you may want to take out some of the seeds if there is a lot. Cut into cubes. In a 12" saute pan, about 1-2 tbs extra virgin olive oil, chopped onion or shallot, oregano and basil if you perfer.
Saute until translucent, then add about 1-2 tps chopped garlic, salt, pepper. Add in small can peeled tomatos, or crushed depends on the consistency you like (I prefer the peeled tomatoes, a little chunkier). You could also use tomato paste if you like a stronger tomato flavor. Add in the eggplant and continue to cook over moderate heat until tender.
Top with a little fresh chopped basil.Comment
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That sounds yummy! I'm gonna wind up using fresh tomatos...I've got 5 perfectly ripe ones that should work fine instead of canned. I've got a little sauce to add if I need to thicken it up. I can't wait to try this tonight. Thank you!Originally posted by Morgan
You can pan saute it. Peel first, you may want to take out some of the seeds if there is a lot. Cut into cubes. In a 12" saute pan, about 1-2 tbs extra virgin olive oil, chopped onion or shallot, oregano and basil if you perfer.
Saute until translucent, then add about 1-2 tps chopped garlic, salt, pepper. Add in small can peeled tomatos, or crushed depends on the consistency you like (I prefer the peeled tomatoes, a little chunkier). You could also use tomato paste if you like a stronger tomato flavor. Add in the eggplant and continue to cook over moderate heat until tender.
Top with a little fresh chopped basil.Comment
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The fresh tomatoes are great. One other thing, this can get a little soupy (eggplant has massive amounts of water) so if you like you can lightly salt the cubes first and let sit for about 10 minutes in a collander, the salt will draw the water out of the eggplant and make everything a little less soupy.Comment
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I've always wondered why, but I was taught that when I make eggplant parm, before frying, to soak the slices in salted milk first. I guess that's to help draw out the moisture.Comment
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You got it. Same as cucumbers. I make a cucumber salad in the summer, diced, salted (lightly) little fresh ground pepper. Let it sit in the fridge for 20 minutes and pour off a lot of the moisture. Put about 3 tbs sour cream in it, mix it up and it's a nice refreshing side dish on a hot summer evening. (you could substitute tarragon vinegar for the sour cream, but I don't like that as much)Comment
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Can't wait for dinner tonite Hunny !Comment
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Originally posted by TheStromba
Can't wait for dinner tonite Hunny !
I've got the eggplant all figured out, now all I have to do is figure out what to do with the beef.
I hope you're enjoying your rump roast for lunch today. :)Comment
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I never thought I would hear that from you!Originally posted by MrsPuddlesFL
now all I have to do is figure out what to do with the beef.
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The eggplant was great. I ate a bunch of it with some marinated chicken strips.
YummyComment
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Normally we eat chicken, but Stromba's bulking so I've been cooking beef often. I got stuck for what to do with ground beef last night so that's still in the fridge and I made chicken instead. Now today I have 6 lbs of beef to play with. :DOriginally posted by blm
I never thought I would hear that from you!Comment
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