Veggie Recipe for a STAUNCH carnivore? EGGPLANT TRICK

[Guest guest]

I found an excellent way to prepare Eggplant for Eggplant Parmesan. The trick

is to first cut thin strips down the eggplant about 4 or 5 using a potato

peeler. (What that does is cut up the sometimes thick skin and make it easier

to eat.Then you don't get whole chunks of eggplant in your bites.) Then slice

the eggplants in 1/2 inch sliced discs. Place them on a cookie sheet lined with

parchment or a silicone sheet. Place them in a warm oven - about 200 to 250

degrees for about 1/2 hour to 45 minutes. This will partially dehydrate the

slices. They should be dryish - but still moist in the middle. Then remove and

let cool. Use them as your reguar recipe calls for - ie bread them with water

or egg wash, dip in bread crumbs and fry till cripsy. A good deal of these

never make it to the Parmesan as they are delicious fried. Try them hot out of

the pan with a sprinkle of finely grated Parmesean cheese. YUM.

 

Victoria