Eggplant parmigiana variation

S

schyler.garris

New member
Well, a variation on the prep, anyhow. I dipped the sliced eggplant in a
batter of 1 beaten egg and 2 tablespoons flour, and fried it in olive oil.
I've used assorted breadings before (and none) but this was an experiment
and I recommend it highly!

And when I saw the leftover batter and a skillet of hot oil, I dipped and
fried a thick-sliced very ripe tomato. It made a nice pick-up lunch.

Anyone else use batter for the eggplant? I/me open to variations.

Felice
 
On Apr 6, 2:27?pm, "Felice" wrote:

Oh yes. I even fry it twice, before baking. Be sure to blot it well
too. I add a bit of water to the egg and flour tho and a good sprinkle
of basil.

Be sure the eggplant is bone dry too before frying.
 
"Kalmia" wrote in message
news:469f7559-ac20-4820-b078-9f2253045e01@v16g2000vbq.googlegroups.com

Thanks, Kalmia. I think this way is my new way. When you double-fry it, do
you batter it the second time around?

Felice
 
"Felice" wrote in message
news:[email protected]...
That sounds good. Some restaurants around here do that. For a leaner
version, though not better, after dehydrating with salt, I brown the slices
on the gas grill. I'm going to try the egg-flour technique.

Do you salt to dehydrate the slices before? Maybe you wouldn't with batter.

Kent
 
Il 06/04/2011 20:27, Felice ha scritto:


Here I am! I usually bath the sliced eggplant (1 to 1.5 cm thick) in
beaten egg and then bread them up with dried (not stale of mushy, just
2-3 days old) grated bread. I also fry zucchini the same way and they
turn out delicious, but then the flavor comes more from the breading
than from the zucchini...
I also fry sliced cow liver that way, a bath in beaten eggs and a good
dive into breadcrumbs and it gets wonderful. BTW, veal liver here costs
from 4 to 6 times more than cow liver (18+ euros/kg vs 3.50 the last
time I saw them), is it the same where you live (and not only for Felice) ?
--
Vilco
And the Family Stone
Every burp of a table companion is a sign of gratitude for the cook
 
"Kent" wrote in message
news:[email protected]

I skipped the salting this time, but I did press the slices between triple
layers of paper towel and the towels absorbed a bit of water. I don't think
I'll bother next time. Slice, dip and fry does the trick.

Felice
 
"ViLco" wrote in message
news:[email protected]

I've always used egg and then crumbs (sometimes Panko) but the batter makes
a really nice crust that holds up well. I layer the eggplant. then
mozzarella, then tomato sauce so the sauce doesn't seep into the eggplant.

No thoughts on the liver, other than "blech"!

Felice














But you
 
"Felice" wrote in message
news:[email protected]...
I'd slice and gently salt with seasalt, and then batter and fry. Maybe
leaving the water inside will give you a more delicate eggplant. If you do
this without battering, as we know, you end up with a soggy dish.

Kent
 
"Felice" wrote in message
news:[email protected]...
Calves liver, sauteed in butter with very lightly browned onions, is one of
the greatest dishes in the world, when your arteries can take it. Calves
liver in CA is about $5[about 3.5 euro] per lb[.45kg].

Kent
 
On Apr 7, 2:57?am, "Kent" wrote:

We love calves liver, it is a delicasy. Cooked to med rare, Oh MY Gosh
so
good, and smothered with onions. MMMM.

I put Eggplant into a soup with caneloni beans & tomatoes the other
night.
I was making a Primal/Paleo adjustment without the pasta. Very good,
and I will be making it that way from now on.
Nan in DE
 
Back
Top