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Post by missteetheironchef on Mar 15, 2006 11:29:15 GMT -5
Since I didn't get to do the comments on monday's battle milk yesterday. I might well put these two amazing battles as one. Milk...it does a body good...and boy if i can make a dish using milk...i'll be worried. Oh well... And how about that Eggplant Battle...Chen's Dishes are such a thrill...I tried eggplant before with marinara sauce and cheese...mmmmmm....it's sooo good
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Post by mickster on Mar 15, 2006 16:54:25 GMT -5
Funny comment about cooking with milk, thanks. What does eggplant taste like? I've never tasted it, hey, I was 35 before brave enough to taste my first mushroom, now I love them
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Post by missteetheironchef on Mar 15, 2006 17:20:49 GMT -5
Eggplant is like a squash.
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Post by mickster on Mar 15, 2006 21:51:35 GMT -5
COOL, love squash
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Post by kadaj on Apr 29, 2006 23:32:54 GMT -5
Who wins the eggplant battle?
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Post by missteetheironchef on May 6, 2006 16:36:20 GMT -5
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Post by allezcuisine on May 7, 2006 10:08:45 GMT -5
Fantastic link, misstee! Thanks for posting!
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Post by missteetheironchef on May 22, 2006 13:53:06 GMT -5
yeah yeah yeah!
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Post by allezcuisine on May 22, 2006 15:10:38 GMT -5
Funny comment about cooking with milk, thanks. What does eggplant taste like? I've never tasted it, hey, I was 35 before brave enough to taste my first mushroom, now I love them You've never had eggplant?!? Mickey you don't know what you're missing! Here is a fantastic recipe for Eggplant Parmesan. Eggplant Parmesan Recipe * 1/4 cup vegetable oil * 1/4 cup finely chopped onion * 1 clove garlic, mashed * 1 tablespoon minced parsley * 1 teaspoon salt * 1/4 teaspoon pepper * 3 cans (8 ounces each) tomato sauce * 1 medium eggplant * lemon * 1 egg * 1 tablespoon vegetable oil * 1/4 cup milk * flour * vegetable oil for frying * 8 ounces sliced mozzarella cheese * 1/2 cup grated Parmesan cheese In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes. Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; beat in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350° for 30 minutes. Eggplant Parmesan Recipe serves 6.I hope you try it, Mickey!
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Post by missteetheironchef on May 22, 2006 15:15:22 GMT -5
That is good.
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Post by herringchoker on Jun 2, 2006 18:48:20 GMT -5
AC - when hubby and I lived in Phoenix there was an Italian restaurant just down the street whose owner was born in Naples. His family had a restaurant when he was growing up, so when he moved to the USA he naturally did what he knew and opened a restaurant of his own. By the time we met him he was supervising more than actually cooking. He made the best eggplant parmesan I've ever had. I praised him for it and he said the secret was that he was very picky about his eggplants. Ever since, I've judged every other eggplant parmesan I've had against his......only one has come close.
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Post by allezcuisine on Jun 2, 2006 21:48:52 GMT -5
Oh boy, that sounds good, HC.
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Post by mickster on Jun 3, 2006 20:16:16 GMT -5
AC, that does sound good. I will definitely give it a try. Thank you.
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Post by allezcuisine on Jun 4, 2006 16:28:30 GMT -5
You're welcome.
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