Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Egg plant Parmesan

Forgot to take pics, but fried fresh eggplant out of the garden dipped in egg then dredged in progresso bread crumbs in olive oil. Layered it over thin spaghetti noodles and marinara with more marinara over it then a pile of sargento shreded parmesan with chopped fresh basil from the garden on top.

Made bruschetta with garden tomatoes, garlic and basil out of the garden, salt, pepper, olive oil and parmesan.

Baked some Italian bread with butter and garlic salt with mozzarella and Italian seasoning to eat it on.



Anybody else like eggplant?

Love it.

One of my favorite not-meats.

That sounds pretty darn good.
My wife does a sliced breaded eggplant with a slice of tomato on top covered with melted provolone cheese served open faced on toasted Italian bread. It's a winner.

Sounds great! If you want to try something a bit different, check out the eggplant gratin recipe from Ina Garten, Barefoot Contessa. It's a French take on eggplant parmesan.

Only if its done correctly.

Was there a meat course?

The only time eggplant isn't a travesty is when it’s sliced, soaked, breaded, fried, and bathed in a glorious and fresh tomato sauce.

Otherwise the schit is NASTY.

Ina Garten can flat out cook.
One of my favorites if I’m looking for recipes.

This recipe is Killer:
Lidia's Eggplant Lasange

Lotta recipes and people forget the most important critical step of egg plant parm.

Salt it or brine it.

Done well, it’s great. Done poorly, it’s oily trash.

My culinary challenged azz has to rely on youtube for inspiration. Crappy clip but a great recipe. I've made it many times. YUM.

I planted egg plant in my garden for the first time this year. They are currently about the size of an egg, lol, and growing every day.
Needless to say, I have been eyeing eggplant recipes on YouTube as of late, especially eggplant parm.

Bingo

I sprinkled salt on the sliced eggplant, let set for 60 min. Then washed it really well. Was told that's a better way than soaking in saltwater?

Sliced 1/2” thick.

You got it. I prefer the direct salting method to really release the most water.

We grew two types. One is skinny long "finger" shaped, the other is light purple veregated with white streaks, more "globe" shaped. Can't remember for the life of me what I bought. Mennonite greenhouse.

Sounds great. I love eggplant parm.