eggplant Hi Mel

[Guest guest]

Hi Mel,

I wash it and slice. I don't peel since I love the peel and I never find

salting it necessary either. I don't think it's bitter.

I just slice it by length and layer just like you would lasagna noodle. It will

soften with the spaghetti sauce since you bake for 45 mins. or so. You can also

spray the slices with canola oil spray and bake for a few minutes to presoften

the slices. I also slice it, dip in egg and seasoned breadcrumbs and fry,

tastes great as a sandwich filler.

It's one of my favorite veggies so I have all types of recipes..............D

 

 

melissa_hopp <hoppmel wrote:

 

The recipes look so simple - Donna I love the idea of using it

for " noodles " , handy over Pesach. So am I to gather you can use it

the same way as say a zucchini, you don't need to peel it, press it or

anything fancy??

 

pt - you reminded me that I've seen other Linda M recipes, I'll read

thru those books and the files, too.

 

Now I'm not so scared of my aubergines...

 

lol,

m