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Old 02-26-2011, 09:02 AM   #51
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I pound mine very very thin and soak it in milk and egg before cooking. It tends to rid it of any bitterness and softens it nicely.
I confess, I often buy eggplant milanese from an Italian specialty store called Vince and Joes. It is delicious. One of the few items I buy that is already prepared. so good.
Just curios but why would you pound your eggplant??? I would think that would just break it down...
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Old 02-26-2011, 09:23 AM   #52
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eggplant

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Just curios but why would you pound your eggplant??? I would think that would just break it down...
I pound it between saran wrap or waxed paper to tenderize and I prefer a thin product. I do the same for chicken marsala. I do not like thick eggplant or thick chicken. You just dont pound as hard with the eggplant as you do the chicken.
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Old 02-26-2011, 09:51 AM   #53
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Just kind of give it a firm pat?
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Old 02-26-2011, 11:20 AM   #54
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Can you slice eggplant thinner?

I am not seeing pounding eggplant... maybe I am missing something.
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Old 02-26-2011, 02:50 PM   #55
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Eggplant

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Can you slice eggplant thinner?

I am not seeing pounding eggplant... maybe I am missing something.
I pound it and it tenderizes it and it gets thinner. Thats the way I like it.
You can slice it with a mandolin. I like it very thin like that. When my sister owned an Italian restaurant they always prepared it that same way.
Especially for eggplant parm subs. No one wants to bite into a thick eggplant on a roll. At least, that was our experience in the restaurant.
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Old 02-26-2011, 03:07 PM   #56
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I would think it wouldn't tenderize as much as mulch it. Do you cut it a certain way so it stands up to the hammer?
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Old 02-26-2011, 03:24 PM   #57
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I like to make stuffed shells. These were stuffed with a mixture of spinach, canned artichokes, mushrooms, onions, garlic, egg, black pepper, ricotta cheese, parmesan cheese, mozzarella cheese and then covered with homemade spaghetti sauce and a little more mozzarella cheese.
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Old 02-26-2011, 04:43 PM   #58
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eggplant

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I would think it wouldn't tenderize as much as mulch it. Do you cut it a certain way so it stands up to the hammer?

I use a rolling pin.
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Old 02-26-2011, 04:47 PM   #59
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I still don't see how blunt force trauma works with eggplant. Meat yes. All the recipes I have found that call for pounding eggplant seem to be to make it a mash, not to thin it out or tenderize it.
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Old 02-26-2011, 06:24 PM   #60
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I still don't see how blunt force trauma works with eggplant. Meat yes. All the recipes I have found that call for pounding eggplant seem to be to make it a mash, not to thin it out or tenderize it.
My thoughts as well. Perhaps I'm biased--I grow eggplant and the thought of "tenderizing" them is somewhat contradictory after the babying I do of the plants to get them to reward my efforts with their lovely purple (or white) fruits. I am always crushed in the fall when the eggplants yield to frost and give up. I've wondered if I could bring eggplant in before the first frost and have the plant continue producing into the winter months...
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