Thanks for the like Mike it is appreciated.
Really a sandwich was it cold or did you heat it up some how.
Warren
Really a sandwich was it cold or did you heat it up some how.
Warren
It was actually at room temp, and without heating it was delicious. That's when I knew how good it was, and I would jump through hoops to learn to cook it.Really a sandwich was it cold or did you heat it up some how.
Warren
Thanks Push. Come on over, as you can see, there's plenty left over, just don't know how long it's gonna last, lol. Thanks for the like, very appreciated.looks very nice! Would have a half of that d right now....Love Eggplant parm...
If I don't fry it long enough, the skin is not as good. And I mean a minute or 2 longer makes a lot of difference.I haven't done this in quite a while, but it's on the list again. I like the peeling idea, too, as good eggplant is hard to come by year round and I remember the skin being bitter tasting.....
LOL. She'd never find this forum. Thanks for the kind words and the like, very appreciated. We occasionally also make stuffed eggplnt. From mini eggplants. Hard to find here in Ga. We get them at Super H mart, asian grocery store when available. I think they're Iranian eggplants maybe? They look like the full size ones, but smaller than the palm of your hand.Very nice
Thanks for sharing.
Shh , we won't tell the MiL
I grow Asian eggplant. Skin isn't as tough or astringent as Italian.
I frequently grill them.
Thanks David, that is the only way we've ever done it. I cannot imagine not frying the eggplant first. Try it, let me know how it goes. Thanks for the like.MJB05615 that looks great, I used to work in the kitchens of Greek restaurant's and we served Moussaka , not bad but not a big fan of Eggplant. But the way you have it fried up first looks a lot better. I might have to try it that way
Thanks for the pictures
David
Thanks Chris. That Chicken Parm looks great. I'd imagine the eggplant would hold up ok on the kettle after being fried. Thanks for the like and the point, very appreciated.Looks real good Mike. I like eggplant parm. I've done chicken parm on the kettle, but haven't tried it with eggplant yet.
Point for sure
Chris
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Will try it this summer when we get nice eggplant around here. Thank you for the likeThanks David, that is the only way we've ever done it. I cannot imagine not frying the eggplant first. Try it, let me know how it goes. Thanks for the like.
Probably from India. Eggplant supposedly originated there. I grow Thai (which originated from India) and Chinese. Ran out of Chinese seed last year so shopping for another variety. May try the variety the size of a golf ball that is usually cooked in a tomato sauce....
We occasionally also make stuffed eggplnt. From mini eggplants. Hard to find here in Ga. We get them at Super H mart, asian grocery store when available. I think they're Iranian eggplants maybe? They look like the full size ones, but smaller than the palm of your hand.
Thanks John. Better late than never. This is literally the best thing we make, like mentioned above. It's a treat when we have it. We only have it 3-4 times a year. Funny thing, we'll be talking about what to have on a Sunday, I always suggest Eggplant Parm. Once in a while it's a yes. Takes a little bit of labor, but well worth it. True team effort, the Mrs. does the slicing and the finsihing touches to bake it. I do the batter and frying. She freely admits I make the batter better, lol. Thanks for the like, very appreciated.I know--I know!!!
I'm way late, but this is the first I saw this & it Looks Awesome!!
I love Eggplant too!!!
Nice Job, Mike!
Like.
Bear
Thanks. You're gonna love this dish. Before this came into my life, I would never eat eggplant. This changed everything. Let us know how it goes.I'm with Bear and somehow missed this . Looks great Mike and added to my "must try" list !
Thanks for sharing neighbor