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In response to
"I bought eggplant at a farmstand the other day. I've had eggplant a few times and didn't like it at all (usually eggplant parm), but these are "
by
kelly
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in my humble opinion, the key to eggplant is getting rid of the acidic tastes and while many people slice and salt them (it's quicker) - I learned it
Posted by
JenBro
Jul 22 '13, 10:55
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the old fashioned italian way ... you slide them - even slices - put them between 3 sheets of paper towel (on top and bottom) - then put newspaper (on top and bottom ) and stack heavy books on top of it all - press them for a couple hours
You'll be surprised at the difference in the flavor - it's natural "nuttyness" comes out so much more.
My favorite recipe is for an appetizer - like eggplant parmesan - but not in casserole form.
You bread & fry the eggplant slices - just the same - and I use panko bread crumbs. then after frying and draining - but them on a cookie sheet into a hot oven with a bit of marinara sauce plus crumbled goat cheese on top - just to heat the sauce and cheese - take them out and sprinkle with chopped fresh basil and a drizzle of good olive oil
it's AWESOME
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