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Old 06-04-2015, 12:09 PM   #1
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Eggplant Help?

I'm getting ready to make one of my favorite dishes, Eggplant Lasagna.

The eggplant is sliced to substitute for the lasagna noodles.

What I'm needing help with is how to pre-cook the eggplant slices so that they are not over or underdone so the lasagna is just right.

Any ideas?

I plan to peel the eggplant and slice it into fairly thin slices on my mandolin.

Should I boil the slices or what?

Help me please.
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Old 06-04-2015, 12:15 PM   #2
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Quote:
Originally Posted by Zhizara View Post
I'm getting ready to make one of my favorite dishes, Eggplant Lasagna.

The eggplant is sliced to substitute for the lasagna noodles.

What I'm needing help with is how to pre-cook the eggplant slices so that they are not under or underdone so the lasagna is just right.

Any ideas?

I plan to peel the eggplant and slice it into fairly thin slices on my mandolin.

Should I boil the slices or what?

Help me please.
No. Boiling it will take out all the flavor of the eggplant.

I have been making Eggplant Parm for years. I egg and bread it just prior to sautéing it in olive oil. Place on a spread out paper towel to cool and drain the oil when cooked. Just remember eggplant soaks up the oil and you will have to replace it often. It is a lot of work, so good luck.
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Old 06-04-2015, 12:22 PM   #3
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Thanks, Addie.

I don't want to bread it or fill it up with oil. I just want it to be tender enough to be done when the lasagna is done.

Maybe I could just soak the slices in the tomato sauce?

I don't care if it takes a couple of days to make this next lasagna come out right.
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Old 06-04-2015, 12:37 PM   #4
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If you want to cook them prior to the lasagna, then slice them a little thicker than you planned so they don't fall apart. That way you can do a partial cook in the tomato sauce. Once they are bendable, should be enough cooking for them before they jump into your lasagna pan. Drain them on a open rack so you can retrieve enough of the sauce that drips off, (if there is enough to retrieve.)

I don't know about you, but I always peel mine. I HATE the skin on veggies when they are cooked.
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Old 06-04-2015, 12:47 PM   #5
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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.
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Old 06-04-2015, 01:10 PM   #6
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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 sounds like a good idea. I think they will hold together better that way, as well as enhancing the flavour. If I remember correctly, I just used to slice them thin and put them into the lasagna raw.
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Old 06-04-2015, 01:34 PM   #7
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If you want to cook them prior to the lasagna, then slice them a little thicker than you planned so they don't fall apart. That way you can do a partial cook in the tomato sauce. Once they are bendable, should be enough cooking for them before they jump into your lasagna pan. Drain them on a open rack so you can retrieve enough of the sauce that drips off, (if there is enough to retrieve.)

I don't know about you, but I always peel mine. I HATE the skin on veggies when they are cooked.
Thanks, Addie. That's what I've been thinking too.

Once they the eggplant slicer are nice and flexible, I'd go ahead and use them in the building of the lasagna.

I'm still finishing up the post shopping prep, so I'll wait to see if anyone has a better idea, but if not, the tomato sauce idea sounds pretty good. If I'm ready to start, but the eggplant isn't, I think I'll just let them simmer in the tomato sauce so I can get going.

A casserole dish of lasagna will make 6 servings and that's a lot for me.

I'd love to have some really good lasagna in the freezer for some no mess meals!
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Old 06-04-2015, 01:39 PM   #8
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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.
Sounds good - this is the way I'd go for, too.

Now I'm craving eggplant lasagna. Be sure to share how yours turns out Z, and any tips you may have.
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Old 06-04-2015, 01:49 PM   #9
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Sounds good - this is the way I'd go for, too.

Now I'm craving eggplant lasagna. Be sure to share how yours turns out Z, and any tips you may have.
Will do CJ. I've make it before, once was perfect, the other one, the eggplant wasn't done.

I'm determined to make one that comes out perfect.
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Old 06-04-2015, 01:50 PM   #10
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As I recall, I peeled them, sliced them thinly, sprinkled with salt to draw out some of the moisture and bitterness, rinsed, and used them like lasagna noodles. It's been awhile.
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