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Old 09-25-2010, 11:21 AM   #11
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Thanks for all the tips. I also heard that it is better the next day so I am going to make it today and serve it tomorrow. Recipe to come when I am done...
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Old 09-29-2010, 09:01 AM   #12
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Well...it turned out delicious. The recipe is on my blog: PB N J Gourmet

Enjoy!
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Old 09-29-2010, 01:31 PM   #13
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I make mine in about 5 layers with the skin on. I slice the eggplant into coins, brush them with olive oil dip them in flour, egg and breadcrumbs.
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Old 09-29-2010, 03:40 PM   #14
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am i the only one who removes some moisture from the eggplant before preparing? i think it makes for a better final product....slice the eggplant however you like (with or without peel), sprinkles heavily with salt, place between layers of paper towels and apply some weight for up to an hour.....then wipe off the salt and continue as normal
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Old 09-30-2010, 02:00 AM   #15
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Originally Posted by TheNoodleIncident View Post
am i the only one who removes some moisture from the eggplant before preparing?
Noodle, I was thinking maybe my mother and I were the only ones...
To prep, we soak the slices in heavily salted water, while other stuff cook, like a batch of marinara. Eggplant oxidizes very fast; it has to be cooked or preserved right away. The waxy skin is relatively impermeable and therefore tough, but edible, so it's less an issue. The round, softball-sized eggplants, while they make a great-looking steak, have the texture and taste of a wet nerfball unless their moisture is first removed and then their essence encased in oil/starch. (Other eggplants, like zucchini-shaped Chinese, are different with flesh that melts into a buttery texture when heated.)

I prefer having a good contrasting 'crunch' so I broil it in the oven topped with parmesan and mozarella, and then pour marinara or shmear it if it's to be a sandwich.
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Old 09-30-2010, 09:26 AM   #16
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I fixed that dish once...DH said even a piece of cardboard would taste good fixed that way!
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Old 09-30-2010, 11:36 AM   #17
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I love to use eggplant. It is great when fried or baked. These are my tricks for making my eggplant parm.

I cut thin slices of small or medium sized eggplant leaving the skin on. If you use smaller eggplants there are less seeds.

I dip the slices in an egg mixed with a little bit of water and some italian seasoned breadcrumbs. Make sure you use the flavored ones, it not only gives a great flavor but also give a good crunch.

I also like to do a layering thing in the pan sort of like lasagna. You can use a host of cheeses from ricotta and Parmesan to shredded mozzarella or sliced provolone.

Make sure you have a nice smooth and flavorful sauce.

I like to top mine with extra cheese and a sprinkle of bread crumbs.

With the leftovers you can make eggplant parm subs!!

Good Luck!!

Joy

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Old 09-30-2010, 11:42 AM   #18
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Originally Posted by pbnjgourmet View Post
Well...it turned out delicious. The recipe is on my blog: PB N J Gourmet

Enjoy!

As a fellow cook with a new blog, I just wanted to tell you that I really like your blog!!

Good luck and Hope you get tons of followers!!

Joy

http://waybetterthanabox.blogger.com
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Old 09-30-2010, 10:18 PM   #19
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Originally Posted by pbnjgourmet View Post
Well...it turned out delicious. The recipe is on my blog: PB N J Gourmet

Enjoy!
Thanks - i'm enjoying your blog. On a side note - how do you make your honey wheat bread. I don't have much experience with breads and I don't have a bread maker.
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Old 09-30-2010, 10:25 PM   #20
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Legend - I use my bread maker to mix all the ingredients:

I started with this recipe from allrecipes.com and have modified it.

1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2 1/4 teaspoons active dry yeast

My recipe:
1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
2 cup whole wheat flour
1/2 cup corn meal
2 1/4 teaspoons active dry yeast

Sometimes when it is mixing I have to add a little water. You can mix all these ingredients by hand and then let it rise for an hour and a half. Then I bake it in at 350 degrees for 33 minutes.
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