"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 03-26-2012, 12:47 PM   #11
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,791
Quote:
Originally Posted by PrincessFiona60 View Post
I've been on an Eggplant Parmesan kick lately. Unfortunately, Shrek does not like it and I'm finding it difficult to use a whole eggplant for myself.

Does eggplant, uncooked, freeze well? Or should I sauté/roast/grill it first?
If you have some smaller broiling dishes or oven proof stuff, you can use up the whole eggplant and make up a few small, single serving batches of eggplant parmesan and freeze before baking. Then, just pop in the oven and bake like you would frozen lasagne...
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 03-26-2012, 12:54 PM   #12
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
Quote:
Originally Posted by Rocklobster View Post
If you have some smaller broiling dishes or oven proof stuff, you can use up the whole eggplant and make up a few small, single serving batches of eggplant parmesan and freeze before baking. Then, just pop in the oven and bake like you would frozen lasagne...
Thanks, Rock! Great idea!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-26-2012, 12:57 PM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
I've been on an Eggplant Parmesan kick lately. Unfortunately, Shrek does not like it and I'm finding it difficult to use a whole eggplant for myself.

Does eggplant, uncooked, freeze well? Or should I sauté/roast/grill it first?
Don't forget babaganoush. Shrek might even like that. I use it as dip for crudités.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-26-2012, 01:03 PM   #14
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Where do I start! A light version of parmesan. Light flour coating, fried. Same flour coating, fried and rolled around the stuffing for shell pasta/manicotti. Moussaka. Caponata. Pirogue stuffed with crawfish ettouffe.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-26-2012, 01:06 PM   #15
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Lasagna made with taco meat mixture.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-26-2012, 01:27 PM   #16
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I like to prepare Caponata in the summer.
__________________
Whiskadoodle is offline   Reply With Quote
Old 03-26-2012, 01:56 PM   #17
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I like it fried and then served at room temp. with thick slices of ripe tomato, fresh mozzarella, torn basil leaves and a simple vinaigrette.

It looks nice served family style on a large platter with each item alternating or served individually in a stack with each item alternating topped with a sprig of fresh basil.
__________________
Aunt Bea is offline   Reply With Quote
Old 03-26-2012, 02:06 PM   #18
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I like to use it in Nigella Lawsons Involtini.

Also melanze parmegiana (I think) - layered with cheese and tomato sauce.

And moussaka.
__________________
Gravy Queen is offline   Reply With Quote
Old 03-26-2012, 03:48 PM   #19
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,283
Here's my favorite pasta dish:

1 large Eggplant washed and loosely diced
1 can diced tomatoes
1/4 C red wine
4 cloves garlic diced
1/2 c stuffed green olives, diced
3 T capers, diced
1/8 (or more to taste) tsp red pepper flakes
black pepper
olive oil

2 Cups fresh basil (chiffonade), divided

1 Lb pasta

Saute the eggplant in oil until soft. When soft, stir in all other ingredients and 1 cup of the basil. Clap on a lid and cook for 10 minutes. Cook pasta until al dente and drain.

To serve: Using tongs, take one serving of pasta and drop it into the pan of hot sauce. Turn noodles over until coated and then place then in individual serving bowl/plate with a little extra sauce on top. Top with some fresh basil and a little reggiano Parmesan. Repeat for each serving.

Serve this with a simple side salad of mixed greens, sliced radishes and some white beans in a vinaigrette.

Fast and yummy.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 03-26-2012, 04:26 PM   #20
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
That sounds really good, Janet! Thanks!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
eggplant, parmesan, pecorino, recipe

Eggplant & how to prepare Would love to hear from all of you with your take on Eggplant ? Firstly, my favorite vegetable is eggplant or aubergine ... I love the fried layers of Baked Eggplant topped with a divine home made tomato sauce and layered like a lasagne and it is called Melanzane di Lecce ... Eggplant of Lecce, Puglia, Italy ... Of course, I also like Aubergine With Tahine and Pasta Norma which translates to Pasta with Eggplant as Norma in Sicilia, is Eggplant. Caponata for an appetiser is nice too ... with a crusty warm bread ... Kindest. Margi. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.