Frying up eggplant parmesan

About: zoom to album

I used this recipe and it came out quite good.  Very juicy ... almost too juicy.  Note for next time ... don't try to bake them two up, as in the recipe ... one up should be quite sufficient. 

Even Denise, who is a professed disliker of eggplant, said it was good.

Link to, no so very good picture, of the final product.

Tags

  1. eggplant parmesan
  2. food
  3. eggplant
  4. deep fry
  5. on the menu
  6. item 14251

Comments


Seth says
Fasting today and tomorrow

Seth says
?? 2010-08-28 10:56:50 14251
juicy or greasy?
Did not taste greasy ... but yes i am aware of the level of bad cholesterol you get from deep frying food.  Maybe i could try backing them after the breading stage.  Call it double backed Eggplant Parmesan.

Seth says
MR 2010-09-17 15:59:16 14251
The best tasting eggplant I've had I made the last couple of days.  I got a couple of eggplants from the local farmer's market.  I sliced them & removed the skin & cubed them. I put them in aluminum foil packets along with kosher salt & fresh ground pepper & olive oil. Then I cooked them on an outdoor gas grill for about 20 minutes.  They were good enough to eat without sauce.  However I made some tomato sauce from fresh tomatoes from the farmers market + tomato paste + sun dried tomatoes julienned from Costco & a little tomato juice.  The fresh tomatoes were cubed as best I could & tried to remove most of the seeds.  Then I put fresh basil, olive oil, salt & pepper, a couple cloves of garlic & chopped red onions.  All this I put in a skillet to get it warm.  I served the eggplant in one dish, pasta in another & the sauce separate combining it all in a bowl for final consumption.  Ummmm.good! ......

Eggplant Marinara over Spaghetti (?) ... sounds delicious. 

Only thing i would tend to do different ... probably because i don't know any better ... would have been to extract the extra moisture from the eggplant by liberal salting and then let stand under pressure for about an hour before cooking.  All the recipes on the web i'v seen recommend that step, so i do it, but don't know the result were i  to skip it.  Seems that you skipped it but it still ended up good. 

Then me i don't have outdoor grill so i would need to bake, but i don't see why the oven wouldn't end up with just as good.  Next time i'll try wrapping in aluminum foil.

Other thing is i've tried to prepare tomatos for sauces ... revove skins etc ... but for my taste its just too much work compared to opening a can of something like S&W Premium Ready-cut tomatoes, diced with garlic, oregano & basil.  I truly wonder if you would be able to tell the difference.

C says
I like this method so well I also use it for zuccini, squash & ears of corn etc. The extra step is not needed.  The vegetables both steam & roast within the pouches.  Don't roll them too tight - the steam needs to get out.  The grill probably runs around 500F. I put the packages on the shelf above where I would grill a steak or someday perhaps try to grill the eggplant rounds like a hamburger.
Fresh tomatoes can be blanched in boiling water for a minute & pealed whole easily. You are supposed to cut an x in the top (not the vine attachment side) to enable peeling easier. The nice thing about the pouch method is that it does come out juicy & nothing is lost in the cooking. Eggplant does absorb a lot of the olive oil. When I first poured it on the cubed pile it seemed to disappear & I put more on it so that the salt & pepper would stick.

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