Eggplant Parmesan
Cook's Illustrated, 1-2004
A friend pointed me to this recipe this morning and since I'd bought an
eggplant at the farmers market before we met up, I decided to give it a
go. I made about half the recipe, I think.

If I had anyone else in the house who would eat eggplant, I might make
it again. As it is, I probably will not‹seems like a fair amount of
work. I ate half of what I made and tossed the rest because,
realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
and the cheese was past where I wanted it to be.


€ Eggplant
€ 2 lbs. globe eggplant (2 medium eggplants), cut crosswise into
1/4-inch-thick rounds
€ 1 tablespoon kosher salt
€ 8 slices high-quality white bread (about 8 ounces), torn into
quarters
€ 1 cup grated Parmesan cheese (about 2 ounces)
€ Table salt and ground black pepper
€ 1 cup unbleached all-purpose flour
€ 4 large eggs
€ 6 tablespoons vegetable oil
€ Tomato Sauce
€ 3 cans (14 1/2 ounces each) diced tomatoes
€ 2 tablespoons extra-virgin olive oil
€ 4 medium cloves garlic, minced or pressed through garlic press
(about 1 generous tablespoon)
€ ? teaspoon red pepper flakes
€ ? cup fresh basil leaves chopped
€ Table salt and ground black pepper
€ 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2
cups)
€ ? cup grated Parmesan cheese (about 1 ounce)
€ 10 fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons
kosher salt in large bowl until combined; transfer salted eggplant to
large colander set over bowl. Repeat with remaining eggplant and kosher
salt, placing second batch in colander on top of first. Let stand until
eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange
eggplant slices on triple layer paper towels; cover with another triple
layer paper towels. Firmly press each slice to remove as much liquid as
possible, then wipe off excess salt.

2. While eggplant is draining, adjust oven racks to upper- and
lower-middle positions, place rimmed baking sheet on each rack, and heat
oven to 425 degrees. Pulse bread in food processor to fine, even crumbs,
about fifteen 1-second pulses (you should have about 4 cups). Transfer
crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and
1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set
aside.

3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake
to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices
in bag with flour; seal bag and shake to coat eggplant. Remove eggplant
slices, shaking off excess flour, dip in eggs, let excess egg run off,
then coat evenly with bread crumb mixture; set breaded slices on wire
rack set over baking sheet. Repeat with remaining eggplant.

4. Remove preheated baking sheets from oven; add 3 tablespoons oil to
each sheet, tilting to coat evenly with oil. Place half of breaded
eggplant on each sheet in single layer; bake until eggplant is well
browned and crisp, about 30 minutes, switching and rotating baking
sheets after 10 minutes, and flipping eggplant slices with wide spatula
after 20 minutes. Do not turn off oven.

5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in
food processor until almost smooth, about 5 seconds. Heat olive oil,
garlic, and red pepper flakes in large heavy-bottomed saucepan over
medium-high heat, stirring occasionally, until fragrant and garlic is
light golden, about 3 minutes; stir in processed and remaining can of
diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and
simmer, stirring occasionally, until slightly thickened and reduced,
about 15 minutes (you should have about 4 cups). Stir in basil and
season to taste with salt and pepper.

6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch
baking dish. Layer in half of eggplant slices, overlapping slices to
fit; distribute 1 cup sauce over eggplant; sprinkle with half of
mozzarella. Layer in remaining eggplant and dot with 1 cup sauce,
leaving majority of eggplant exposed so it will remain crisp; sprinkle
with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and
cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over
top, and serve, passing remaining tomato sauce separately.
Notes:
Use kosher salt when salting the eggplant. The coarse grains don't
dissolve as readily as the fine grains of regular table salt, so any
excess can be easily wiped away. To be time-efficient, use the 30 to 45
minutes during which the salted eggplant sits to prepare the breading,
cheeses, and sauce.
*
Cook's Illustrated, 1-2004
Servings/Yield
*
6 servings
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
> wrote:
>Eggplant Parmesan
>Cook's Illustrated, 1-2004
>A friend pointed me to this recipe this morning and since I'd bought an
>eggplant at the farmers market before we met up, I decided to give it a
>go. I made about half the recipe, I think.
>
>If I had anyone else in the house who would eat eggplant, I might make
>it again. As it is, I probably will not‹seems like a fair amount of
>work. I ate half of what I made and tossed the rest because,
>realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
>and the cheese was past where I wanted it to be.

Oh my, what a recipe :-(
The eggs, the bread, the flour and the basil should never be there.
Melanzane alla Parmigiana is actually a simple dish, albeit
time-consuming to make : Layers of slices of grilled or fried
eggplant, alternating with layers of tomato sauce and layers of
mozzarella, in a baking dish. Cover with grated Parmesan and bake for
40 minutes, that's it. Heaven on earth!

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
> > wrote:
>> Eggplant Parmesan
>> Cook's Illustrated, 1-2004
>> A friend pointed me to this recipe this morning and since I'd bought
>> an
>> eggplant at the farmers market before we met up, I decided to give
>> it a
>> go. I made about half the recipe, I think.
>>
>> If I had anyone else in the house who would eat eggplant, I might
>> make
>> it again. As it is, I probably will not >>work. I ate half of what
>> I made and tossed the rest because, realistically, I wouldn't eat it
>> again soon >>and the cheese was past where I wanted it to be.
>
> Oh my, what a recipe :-(
> The eggs, the bread, the flour and the basil should never be there.
> Melanzane alla Parmigiana is actually a simple dish, albeit
> time-consuming to make : Layers of slices of grilled or fried
> eggplant, alternating with layers of tomato sauce and layers of
> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
> 40 minutes, that's it. Heaven on earth!
>
> Nathalie in Switzerland

Okay, I'm glad it's not just me who thought it was a bit lengthy for a
recipe for eggplant parm. I made eggplant parm twice last week completely
from scratch (well, I didn't grow the eggplant) and I didn't even use all
those ingredients.

I did bread my eggplant slices and I fried them (which means flour, egg &
bread crumbs), but other than that, Nathalie, the way you do yours is the
way I make mine.

kili

Nathalie Chiva wrote:
> On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
> > wrote:
>> Eggplant Parmesan
>> Cook's Illustrated, 1-2004
>> A friend pointed me to this recipe this morning and since I'd bought an
>> eggplant at the farmers market before we met up, I decided to give it a
>> go. I made about half the recipe, I think.
>>
>> If I had anyone else in the house who would eat eggplant, I might make
>> it again. As it is, I probably will not‹seems like a fair amount of
>> work. I ate half of what I made and tossed the rest because,
>> realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
>> and the cheese was past where I wanted it to be.
>
> Oh my, what a recipe :-(
> The eggs, the bread, the flour and the basil should never be there.
> Melanzane alla Parmigiana is actually a simple dish, albeit
> time-consuming to make : Layers of slices of grilled or fried
> eggplant, alternating with layers of tomato sauce and layers of
> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
> 40 minutes, that's it. Heaven on earth!
>
> Nathalie in Switzerland

For sure, that version is way too involved. Eggplant parm is supposed to
be a rustic easy to assemble dish.

On Sun, 14 Sep 2008 10:49:28 -0400, George >
wrote:

>Nathalie Chiva wrote:
>>
>> Oh my, what a recipe :-(
>> The eggs, the bread, the flour and the basil should never be there.
>> Melanzane alla Parmigiana is actually a simple dish, albeit
>> time-consuming to make : Layers of slices of grilled or fried
>> eggplant, alternating with layers of tomato sauce and layers of
>> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
>> 40 minutes, that's it. Heaven on earth!
>>
>> Nathalie in Switzerland
>
>For sure, that version is way too involved. Eggplant parm is supposed to
>be a rustic easy to assemble dish.

I make mine more like Natalie does too, but it's because I want to
taste the eggplant not the coating and oil; plus it's healthier - I
wasn't following any tradition or recipe.

I thought Schaller's recipe was pretty much what we in the US have
learned to call eggplant parmesan. Maybe she will try the "lighter"
version sometime. It's not so time consuming that it needs to be the
main dish and it could be served as a side for those who prefer to see
some meat on the plate.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
Nathalie Chiva > wrote:

> On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
> > wrote:
> >Eggplant Parmesan
> >Cook's Illustrated, 1-2004
(snip)
> Oh my, what a recipe :-(
> The eggs, the bread, the flour and the basil should never be there.
> Melanzane alla Parmigiana is actually a simple dish, albeit
> time-consuming to make : Layers of slices of grilled or fried
> eggplant, alternating with layers of tomato sauce and layers of
> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
> 40 minutes, that's it. Heaven on earth!
>
> Nathalie in Switzerland
You, I believe, Nathalie!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Sun, 14 Sep 2008 18:10:23 -0500, Melba's Jammin'
> wrote:

>In article >,
> Nathalie Chiva > wrote:
>
>> On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
>> > wrote:
>> >Eggplant Parmesan
>> >Cook's Illustrated, 1-2004
>(snip)
>> Oh my, what a recipe :-(
>> The eggs, the bread, the flour and the basil should never be there.
>> Melanzane alla Parmigiana is actually a simple dish, albeit
>> time-consuming to make : Layers of slices of grilled or fried
>> eggplant, alternating with layers of tomato sauce and layers of
>> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
>> 40 minutes, that's it. Heaven on earth!
>>
>> Nathalie in Switzerland
>You, I believe, Nathalie!

Wow, that's *is* a big compliment! Thank you <blush>.
If you want to reduce a bit the oil content (but it adds a step),
steam the raw eggplant slices for 8 to 10 minutes then let drain for
15 minutes before grilling or frying.

Nathalie in Switzerland

In article >,
Nathalie Chiva > wrote:

> On Sun, 14 Sep 2008 18:10:23 -0500, Melba's Jammin'
> > wrote:

> >> Nathalie in Switzerland
> >You, I believe, Nathalie!
>
> Wow, that's *is* a big compliment! Thank you <blush>.
> If you want to reduce a bit the oil content (but it adds a step),
> steam the raw eggplant slices for 8 to 10 minutes then let drain for
> 15 minutes before grilling or frying.
>
> Nathalie in Switzerland

Time I have. Tell me, though, how you steam eggplant slices?
I bought some mozzarella this afternoon and some Parmigiano-Reggiano and
I will get an eggplant at tomorrow's farmers market and have another go
at it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Wed, 17 Sep 2008 20:09:36 -0500, Melba's Jammin'
> wrote:

>In article >,
> Nathalie Chiva > wrote:
>
>> On Sun, 14 Sep 2008 18:10:23 -0500, Melba's Jammin'
>> > wrote:
>
>> >> Nathalie in Switzerland
>> >You, I believe, Nathalie!
>>
>> Wow, that's *is* a big compliment! Thank you <blush>.
>> If you want to reduce a bit the oil content (but it adds a step),
>> steam the raw eggplant slices for 8 to 10 minutes then let drain for
>> 15 minutes before grilling or frying.
>>
>> Nathalie in Switzerland
>
>Time I have. Tell me, though, how you steam eggplant slices?
>I bought some mozzarella this afternoon and some Parmigiano-Reggiano and
>I will get an eggplant at tomorrow's farmers market and have another go
>at it.

You could just put them in a pan and add a little water. You don't
necessarily need a steamer basket to do it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 17 Sep 2008 20:09:36 -0500, Melba's Jammin'
> wrote:

>Time I have. Tell me, though, how you steam eggplant slices?

Very simple - in a steambasket, over boiling water. As I said, 8 to 10
minutes, then simply turn the heat off, put the basket with the
eggplant slices in it in the sink, take a break :-), some 15 minutes
later you can fry or grill the eggplant slices.

>I bought some mozzarella this afternoon and some Parmigiano-Reggiano and
>I will get an eggplant at tomorrow's farmers market and have another go
>at it.

Tell us how it turns out!

Nathalie in Switzerland

Nathalie replied to Barb:

>> Eggplant Parmesan
>> Cook's Illustrated, 1-2004
>> A friend pointed me to this recipe this morning and since I'd bought an
>> eggplant at the farmers market before we met up, I decided to give it a
>> go. I made about half the recipe, I think.
>>
>> If I had anyone else in the house who would eat eggplant, I might make it
>> again. As it is, I probably will not >>work. I ate half of what I made
>> and tossed the rest because, realistically, I wouldn't eat it again soon
>> and the cheese was past where I wanted it to be.
>
> Oh my, what a recipe :-(
> The eggs, the bread, the flour and the basil should never be there.
> Melanzane alla Parmigiana is actually a simple dish, albeit
> time-consuming to make : Layers of slices of grilled or fried
> eggplant, alternating with layers of tomato sauce and layers of
> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
> 40 minutes, that's it. Heaven on earth!


The good folks at Cooks Illustrated rarely concern themselves with
authenticity. I think the recipe they wrote sounds good, and I might make it
sometime. I also think the "bare bones" recipe you described sounds good.

They really do a *lot* of recipe testing in their test kitchen, and every
recipe I've had by them has turned out scrumptious (except for the fact that
I like Mrs. Fields oatmeal cookies better than their cookies). However,
sometimes the recipes get unnecessarily involved, and this is one such
example. Another example is the Cooks Illustrated recipe for chicken and
dumplings. It's a FANTASTIC dish using their recipe, but with cream and
sherry, it's hardly what most people think of when the phrase "chicken and
dumplings" is uttered.

Bob

On Sep 13, 9:12*pm, Melba's Jammin' >
wrote:
> Eggplant Parmesan
> Cook's Illustrated, 1-2004
> A friend pointed me to this recipe this morning and since I'd bought an
> eggplant at the farmers market before we met up, I decided to give it a
> go. *I made about half the recipe, I think.
>
> If I had anyone else in the house who would eat eggplant, I might make
> it again. *As it is, I probably will not‹seems like a fair amount of
> work. *I ate half of what I made and tossed the rest because,
> realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
> and the cheese was past where I wanted it to be.
>
> * *€ *Eggplant
> * *€ *2 lbs. globe eggplant (2 medium eggplants), cut crosswise into
> 1/4-inch-thick rounds
> * *€ *1 tablespoon kosher salt
> * *€ *8 slices high-quality white bread (about 8 ounces), torn into
> quarters
> * *€ *1 cup grated Parmesan cheese (about 2 ounces)
> * *€ *Table salt and ground black pepper
> * *€ *1 cup unbleached all-purpose flour
> * *€ *4 large eggs
> * *€ *6 tablespoons vegetable oil
> * *€ *Tomato Sauce
> * *€ *3 cans (14 1/2 ounces each) diced tomatoes
> * *€ *2 tablespoons extra-virgin olive oil
> * *€ *4 medium cloves garlic, minced or pressed through garlic press
> (about 1 generous tablespoon)
> * *€ *? teaspoon red pepper flakes
> * *€ *? cup fresh basil leaves chopped
> * *€ *Table salt and ground black pepper
> * *€ *8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2
> cups)
> * *€ *? cup grated Parmesan cheese (about 1 ounce)
> * *€ *10 fresh basil leaves torn, for garnish
> 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons
> kosher salt in large bowl until combined; transfer salted eggplant to
> large colander set over bowl. Repeat with remaining eggplant and kosher
> salt, placing second batch in colander on top of first. Let stand until
> eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange
> eggplant slices on triple layer paper towels; cover with another triple
> layer paper towels. Firmly press each slice to remove as much liquid as
> possible, then wipe off excess salt.
>
> 2. While eggplant is draining, adjust oven racks to upper- and
> lower-middle positions, place rimmed baking sheet on each rack, and heat
> oven to 425 degrees. Pulse bread in food processor to fine, even crumbs,
> about fifteen 1-second pulses (you should have about 4 cups). Transfer
> crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and
> 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set
> aside.
>
> 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake
> to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices
> in bag with flour; seal bag and shake to coat eggplant. Remove eggplant
> slices, shaking off excess flour, dip in eggs, let excess egg run off,
> then coat evenly with bread crumb mixture; set breaded slices on wire
> rack set over baking sheet. Repeat with remaining eggplant.
>
> 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to
> each sheet, tilting to coat evenly with oil. Place half of breaded
> eggplant on each sheet in single layer; bake until eggplant is well
> browned and crisp, about 30 minutes, switching and rotating baking
> sheets after 10 minutes, and flipping eggplant slices with wide spatula
> after 20 minutes. Do not turn off oven.
>
> 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in
> food processor until almost smooth, about 5 seconds. Heat olive oil,
> garlic, and red pepper flakes in large heavy-bottomed saucepan over
> medium-high heat, stirring occasionally, until fragrant and garlic is
> light golden, about 3 minutes; stir in processed and remaining can of
> diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and
> simmer, stirring occasionally, until slightly thickened and reduced,
> about 15 minutes (you should have about 4 cups). Stir in basil and
> season to taste with salt and pepper.
>
> 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch
> baking dish. Layer in half of eggplant slices, overlapping slices to
> fit; distribute 1 cup sauce over eggplant; sprinkle with half of
> mozzarella. Layer in remaining eggplant and dot with 1 cup sauce,
> leaving majority of eggplant exposed so it will remain crisp; sprinkle
> with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and
> cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over
> top, and serve, passing remaining tomato sauce separately.
> Notes:
> Use kosher salt when salting the eggplant. The coarse grains don't
> dissolve as readily as the fine grains of regular table salt, so any
> excess can be easily wiped away. To be time-efficient, use the 30 to 45
> minutes during which the salted eggplant sits to prepare the breading,
> cheeses, and sauce.
> *
> Cook's Illustrated, 1-2004

That's gotta be the most labor intensive gilding the lily silly
eggplant parm recipe I've ever seen... and about half those
ingredients must have gotten lost on their way to some other recipe
'cause they sure don't belong. And no wonder you didn't like it, it's
a recipe written by a certifiable TIADer. That eggplant parm recipe
is analogous to canned ****gehtiOs.

Sheldon > fnord news:f65d62d3-d6a2-4c64-bd01-
:

<major snip>

>gilding the lily

Oh come on, Sheldon, you know better than that


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Saerah Gray wrote:
> Sheldon wrote:
>
> <major snip>
>
> >gilding the lily
>
> Oh come on, Sheldon, you know better than that

Huh?

Sheldon > fnord news:478f91a7-5282-4944-9aa8-
:

> Saerah Gray wrote:
>> Sheldon wrote:
>>
>> <major snip>
>>
>> >gilding the lily
>>
>> Oh come on, Sheldon, you know better than that
>
> Huh?
>

From Shakepeare's 'King John' :
"Therefore, to be possess'd with double pomp,
To guard a title that was rich before,
To gild refined gold, to paint the lily,
To throw a perfume on the violet,
To smooth the ice, or add another hue
Unto the rainbow, or with taper-light
To seek the beauteous eye of heaven to garnish,
Is wasteful and ridiculous excess. "


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Sep 16, 8:17�pm, Saerah Gray > wrote:
> Sheldon > fnord news:478f91a7-5282-4944-9aa8-
> :
>
> > Saerah Gray wrote:
> >> Sheldon wrote:
>
> >> <major snip>
>
> >> >gilding the lily
>
> >> Oh come on, Sheldon, you know better than that
>
> > Huh?
>
> From Shakepeare's 'King John' :
> "Therefore, to be possess'd with double pomp,
> To guard a title that was rich before,
> To gild refined gold, to paint the lily,
> To throw a perfume on the violet,
> To smooth the ice, or add another hue
> Unto the rainbow, or with taper-light
> To seek the beauteous eye of heaven to garnish,
> Is wasteful and ridiculous excess. "

'Zactly... what's to know better, I was precisely correct... that
recipe is wasteful and ridiculous in it's excess. I'd say your
comprehension of the English language is sorely lacking (you cause
ShakeSpeare to tremble in his grave).

In article
>,
Sheldon > wrote:

> On Sep 13, 9:12*pm, Melba's Jammin' >
> wrote:
> > Eggplant Parmesan
> > Cook's Illustrated, 1-2004
(snip)
> That's gotta be the most labor intensive gilding the lily silly
> eggplant parm recipe I've ever seen

You have such a way with words, Sheldon. <grin>
I'm inclined to agree with you. Labor intensive is right!
Kili posted a pic of a recipe to the binaries food group of her eggplant
parm and it looks a helluva lot better than mine did. I'm sure it
tasted better, too.

This is the first recipe I've ever used from CI that I was disappointed
in.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

Melba's Jammin' wrote:
> > �Sheldon wrote:
> > Melba's Jammin' >
> > wrote:
> > > Eggplant Parmesan
> > > Cook's Illustrated, 1-2004
> (snip)
> > That's gotta be the most labor intensive gilding the lily silly
> > eggplant parm recipe I've ever seen
>
> You have such a way with words, Sheldon. �<grin>
> I'm inclined to agree with you. �Labor intensive is right!
> Kili posted a pic of a recipe to the binaries food group of her eggplant
> parm and it looks a helluva lot better than mine did. �I'm sure it
> tasted better, too.
>
> This is the first recipe I've ever used from CI that I was disappointed
> in.

I don't fry my eggplant slices. I slice them 1/2" thk, brush lightly
with oil, dust with 'talian seasoning and s n' p, then slap em on a
hot grill (grill both sides natch). Now alls yoose gotta do is use
yer eggplant to build a parm same as a lasagna... lightly sprinkly
each layer with bread crumbs... use lots of mozz and parm. Bake in a
medium oven so it won't burn... I like it jsut barely golden and
bubbly. There's no reason to salt eggplant and remove juices anymore,
the new hybrids don't get bitter unless they are too old... so don't
choose the largest, "C" cups size are fine. For the sauce make up my
usual pizza sauce, squished canned maters with a bit of oregano, s n'
p, and the barest dusting of garlic powder... no hot pepper. serve
with hot pepper flakes so folks can add their own. No basil in
eggplant parm, no raw garlic.

Melba's Jammin" wrote:
> > Sheldon wrote:
> > Melba's Jammin" wrote:
> >
> > > Eggplant Parmesan
> > > Cook's Illustrated, 1-2004
> (snip)
> > That's gotta be the most labor intensive gilding
> > the lily silly eggplant parm recipe I've ever seen.
>
> You have such a way with words, Sheldon. �<grin>
> I'm inclined to agree with you. �Labor intensive is right!
> Kili posted a pic of a recipe to the binaries food group of her eggplant
> parm and it looks a helluva lot better than mine did. �I'm sure it
> tasted better, too.
>
> This is the first recipe I've ever used from CI that I was disappointed

Try the grilled eggplant method I posted... if you don't have a grill
a broiler will work just as well. Here are some fixings for some
kinda parm from my end of season haul, those little ones are some
kinda hot:
http://i36.tinypic.com/b6wqj5.jpg

End of season is when I get the ripest blockiest bell peppers... 12
ounces:
http://i36.tinypic.com/2a4tyjc.jpg

I bet these babies fill your bra:
http://i35.tinypic.com/mx1pj9.jpg

Big horny boy for Barb:
http://i34.tinypic.com/1z6qc7p.jpg

http://i34.tinypic.com/wt5zsy.jpg

http://i33.tinypic.com/i29kdt.jpg

http://i38.tinypic.com/2vd2m2s.jpg


---

"Sheldon" > wrote in message
...
Melba's Jammin" wrote:
> > Sheldon wrote:
> > Melba's Jammin" wrote:
> >
> > > Eggplant Parmesan
> > > Cook's Illustrated, 1-2004
> (snip)
> > That's gotta be the most labor intensive gilding
> > the lily silly eggplant parm recipe I've ever seen.
>
> You have such a way with words, Sheldon. �<grin>
> I'm inclined to agree with you. �Labor intensive is right!
> Kili posted a pic of a recipe to the binaries food group of her eggplant
> parm and it looks a helluva lot better than mine did. �I'm sure it
> tasted better, too.
>
> This is the first recipe I've ever used from CI that I was disappointed

Try the grilled eggplant method I posted... if you don't have a grill
a broiler will work just as well. Here are some fixings for some
kinda parm from my end of season haul, those little ones are some
kinda hot:
http://i36.tinypic.com/b6wqj5.jpg

End of season is when I get the ripest blockiest bell peppers... 12
ounces:
http://i36.tinypic.com/2a4tyjc.jpg

I bet these babies fill your bra:
http://i35.tinypic.com/mx1pj9.jpg

Big horny boy for Barb:
http://i34.tinypic.com/1z6qc7p.jpg

http://i34.tinypic.com/wt5zsy.jpg

http://i33.tinypic.com/i29kdt.jpg

http://i38.tinypic.com/2vd2m2s.jpg


--

Ok now I've seen yours

Here are mine.

http://i37.tinypic.com/14azgnb.jpg

;-)

Dimitri

On Sep 16, 8:22�pm, "Dimitri" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> Melba's Jammin" wrote:
> > > Sheldon wrote:
> > > Melba's Jammin" wrote:
>
> > > > Eggplant Parmesan
> > > > Cook's Illustrated, 1-2004
> > (snip)
> > > That's gotta be the most labor intensive gilding
> > > the lily silly eggplant parm recipe I've ever seen.
>
> > You have such a way with words, Sheldon. <grin>
> > I'm inclined to agree with you. Labor intensive is right!
> > Kili posted a pic of a recipe to the binaries food group of her eggplant
> > parm and it looks a helluva lot better than mine did. I'm sure it
> > tasted better, too.
>
> > This is the first recipe I've ever used from CI that I was disappointed
>
> Try the grilled eggplant method I posted... if you don't have a grill
> a broiler will work just as well. �Here are some fixings for some
> kinda parm from my end of season haul, those little ones are some
> kinda hot:http://i36.tinypic.com/b6wqj5.jpg
>
> End of season is when I get the ripest blockiest bell peppers... 12
> ounces:http://i36.tinypic.com/2a4tyjc.jpg
>
> I bet these babies fill your bra:http://i35.tinypic.com/mx1pj9.jpg
>
> Big horny boy for Barb:http://i34.tinypic.com/1z6qc7p.jpg
>
> http://i34.tinypic.com/wt5zsy.jpg
>
> http://i33.tinypic.com/i29kdt.jpg
>
> http://i38.tinypic.com/2vd2m2s.jpg
>
> --
>
> Ok now I've seen yours
>
> Here are mine.
>
> http://i37.tinypic.com/14azgnb.jpg

Haha, definitely California girls... they look lost! LOL