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Old 09-14-2008, 10:42 PM   #21
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Here's another great one (I used more breadcrumbs and less Parmigiano Reggiano than listed to make it less salty):
Faux Fried Eggplant (Aubergine) Recipe | Recipezaar
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Old 09-15-2008, 12:13 PM   #22
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I made a big bunch last night with regular mayo, crumbs from my NY times no knead bread, and romano cheese. Then served with spaghetti sauce and some melted cheese. They were a hit and my son at the leftovers for breakfast. Thanks, ~Bliss
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Old 09-15-2008, 12:46 PM   #23
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Those look great! If I'm only making a few for a salad etc and I don't want to do anything fancy or put the oven on for just for a couple I often pop them into my grilled sandwich maker (which has a flat surface) - I just spray some Spray&Cook on the surface and pop them in - ready in 2-3 minutes!

I once read somewhere that the varietals (is that the right word?) eggplant that you got years ago needed to be salted and rinsed before used as they could be bitter but that the ones you get nowadays aren't. Don't know how accurate that is but I never rinse them and they're never bitter.
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Old 09-15-2008, 01:14 PM   #24
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Tanya, do you close up the sandwich maker or leave it open?

I've considered grilling my eggplant slices that way, too!

Lee
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Old 09-15-2008, 01:15 PM   #25
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I close it - just watch it because it can burn pretty quickly.
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