jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
I can never make breaded eggplant like my italian grandmother's and feel there is something I am missing.
Last time out, I tried putting salt on the eggplant before frying but this made it bitter.
I have used both crisco and olive oil in the past and I think the crisco ones were actually better perhaps the heat was hotter?
I basically use flour and egg mixture to coat them and then deep fry in perhaps a 1/2" of oil.
Last time out, I tried putting salt on the eggplant before frying but this made it bitter.
I have used both crisco and olive oil in the past and I think the crisco ones were actually better perhaps the heat was hotter?
I basically use flour and egg mixture to coat them and then deep fry in perhaps a 1/2" of oil.