Common
01-24-2015, 10:47 AM
Ok yesterday I took the eggplants I bought and peeled them, cut them relatively thin and salted them down with coarse kosher salt and put them in a big strainer with some weight on top and put the strainer on a tray with a big lip to catch the water.
Today I rinsed them to get excess salt off and patted them all dry and I dipped them in egg beaters and flour, no bread crumbs. Fried till golden, I have baked them in the past btw.
This took me 5 hours this morning I got up early and I made one jumbo huge tray and another smaller one. The smaller one we will eat today with leftovers, The big one is frozen for next week were having two couples over that asked me to make my egglplant or squash parmigiana.
The key is to always bake it way prior to consumption and let it cool all the way down to room temp, then reheat to eat.
Molinyam and gogootz eggplant and squash, have been my favorite food most of my life. What can I tell ya I was raised on italian peasant food and I still love it.
Today I rinsed them to get excess salt off and patted them all dry and I dipped them in egg beaters and flour, no bread crumbs. Fried till golden, I have baked them in the past btw.
This took me 5 hours this morning I got up early and I made one jumbo huge tray and another smaller one. The smaller one we will eat today with leftovers, The big one is frozen for next week were having two couples over that asked me to make my egglplant or squash parmigiana.
The key is to always bake it way prior to consumption and let it cool all the way down to room temp, then reheat to eat.
Molinyam and gogootz eggplant and squash, have been my favorite food most of my life. What can I tell ya I was raised on italian peasant food and I still love it.