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Old 06-04-2015, 01:50 PM   #11
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Thanks, GG, I like your idea too. I did try it once before, but ended up with over dried eggplant.

I'll just have to try it again until I get the time and temperature right.
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Old 06-04-2015, 03:42 PM   #12
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When I make moussaka (which is kind of like the Greek version of lasagna) I slice the eggplant in 1/4 to 3/8 inch thick slices, lightly brush them with olive oil and bake them for about 10 Ė 15 minutes per side. They will absorb as much oil as you put on them, so use a light touch. Broiling should work just fine as well. I leave the skins on, but have read recommendations to partially skin them for people who donít like the stronger tasting skins.
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Old 06-04-2015, 03:43 PM   #13
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Brush on a little oil and drop the slices onto your grill for a few minutes. They will cook and have a lovely smoked flavor as well. You can do this in advance (up to a day ahead) and then assemble as needed.

As noted earlier you can do this in the broiler as well, but a gas grill is faster, easier and no pan to wash ;)
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Old 06-04-2015, 04:31 PM   #14
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Slice the eggplant about ⅛-inch thick. Place the slices on racks with paper towels underneath. Sprinkle both sides liberally with kosher salt and let stand fifteen minutes. Rinse thoroughly under cold running water, place on dry paper towels and pat dry.

In a dry non-stick skillet, lightly brown the eggplant slices on both sides.
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Old 06-04-2015, 10:05 PM   #15
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Quote:
Originally Posted by GotGarlic View Post
I brush them with oil and put them under the broiler for a few minutes to give them a little color. The oil helps them brown a bit but doesn't saturate them.
That's what I do, but I usually use garlic-infused EVOO (I simmer peeled cloves, about 10-12, in about 1/4 c EVOO in a saucepan on the stove over medium/medium low until the cloves are golden). I smash the cloves with the flat-blade of my Chef's knife and add those to the sauce, brush the eggplant slices (or zucchini) with the infused EVOO.
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Old 06-04-2015, 10:16 PM   #16
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Brush on a little oil and drop the slices onto your grill for a few minutes. They will cook and have a lovely smoked flavor as well. You can do this in advance (up to a day ahead) and then assemble as needed.

As noted earlier you can do this in the broiler as well, but a gas grill is faster, easier and no pan to wash ;)
Thanks for the idea, Janet. I've gotten hungrier and hungrier all day for lasagna, so I peeled the eggplant, sliced it on my mandolin, and am marinating the slices in tomato sauce.

Before I assemble the lasagna, I plan to simmer the eggplant slices in the tomato sauce first, and then, when they tender, I'll start making layers.

At this rate, hopefully, I'll be eating lasagna for dinner tomorrow.
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Old 06-04-2015, 10:16 PM   #17
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Everybody has given good advice... eggplant parm takes a bit of work, but it is worth it. Taking short cuts only reduces the quality of the finished product..
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Old 06-04-2015, 10:19 PM   #18
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I'd love to make eggplant parm, Rock. I've never tried to make it before. Do you have a recipe I could try?
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Old 06-04-2015, 10:31 PM   #19
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I don't really use a recipe. There have been a few techniques given here and all are right. It's just a matter of preference. The eggplant slices take a bit of prep before you add your favorite tomato sauce recipe... if you slice too thick you will end up with a mushy dish. I salt them and press them between kitchen paper towel for about 1/2 and hour. Dredging, and broiling or frying the floured slices in olive will firm up the egg plant so it will hold up to the sauce and cheese during cooking. They will absorb some moisture from the sauce again and shouldn't be too tough....once you get that done, it is just like any lasagne, really...I top with a nice crust of bread crumbs mixed with some kind of cheese, usually mozz and parm blend. This also helps balance the moist/ mushy insides...
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Old 06-05-2015, 05:13 AM   #20
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I oven-roast the eggplant instead of frying. I do brush with infused EVOO before dredging in seasoned flour.
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