The classic thing is, of course, eggplant parmesan. I made some with my friend Anna once, and it was a little awkward -- we were improvising without a recipe because neither of us wanted to fry it (which I tried recently, frying without breading or anything, and it was time-consuming and awful and came out inedibly salty despite several rinses) -- we just heated the eggplant slices on a frying pan, then layered them in a casserole dish with cheese and spaghetti sauce and some garlic. It tasted all right, though.
Eggplant absorbs a buttload of oil if you try to cook it in it, which I advise against...
I ALSO LOVE ZUCCHINI. Zucchini muffins with raisins and cinnamon = good times.
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The classic thing is, of course, eggplant parmesan. I made some with my friend Anna once, and it was a little awkward -- we were improvising without a recipe because neither of us wanted to fry it (which I tried recently, frying without breading or anything, and it was time-consuming and awful and came out inedibly salty despite several rinses) -- we just heated the eggplant slices on a frying pan, then layered them in a casserole dish with cheese and spaghetti sauce and some garlic. It tasted all right, though.
Eggplant absorbs a buttload of oil if you try to cook it in it, which I advise against...
I ALSO LOVE ZUCCHINI. Zucchini muffins with raisins and cinnamon = good times.
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I have an eggplant rollatini recipe for later in the week. I'm excited! I'd also like to try a lasagna recipe substituting or adding eggplant.
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