Hi everyone, First, please don't feel bad about your questions. None of them are stupid and none of us got to where we are in the kitchen without asking questions.
I've never tried to peel and/or cook an eggplant either. The eggplant parmesan recipe looks like something worth a try. I just want to give one word of caution: don't use too much spinach. I tried a recipe for manicotti filled with a mixture of spinach and other ingredients. The spinach overpowered everything. Just my thoughts, Nancy Martin -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jean Marcley Sent: Tuesday, February 21, 2012 7:44 PM To: [email protected] Subject: Re: [CnD] cooking egg plant Not a stupid question. If I have garden fresh eggplant, I don't peel it - store bought I do. Older eggplant tends to be a little bitter in the skin. You can peel it, slice it in rounds, then slice them to make strips. Then cook them in some olive oil slowly until tender, maybe 5 minutes (depending upon how thick they are) and serve them as a side dish. I have never used it in lasagna. I have made this, though. Eggplant Parmesan slice eggplant about 1/4 inch thick dip in beaten eggs then in Italian flavored bread crumbs (I use Progresso) place them on a baking sheet with a generous amount of oil on it; turn the slices to coat thoroughly with oil and bake at 400 degrees F for about 10 minutes, turn and bake another 5 minutes or so. At this point, try not to eat them all before you make the rest of this dish (smile) Put some spaghetti sauce (yours or from a jar or can) in the bottom of a 9 x 13 inch baking dish place a layer of eggplant slices in the pan. top with Ricotta cheese (you can mix this up with Parmesan cheese and an egg if you like, but you don't have to) Place either slices or shredded Mozzerella cheese on that, a little more sauce, and another layer of eggplant slices. Do this until the baking pan is full and the top layer is eggplant. Bake at 350 about 30 minutes or until bubbly. You can add some chopped spinach to this dish also. add it to the ricotta cheese so it comes out even. You can also put it in the refrigerator, covered, for a day before you bake it. Add about 10 minutes to baking time. I bake it uncovered. ----- Original Message ----- From: "Bill Deatherage" <[email protected]> To: <[email protected]> Sent: Tuesday, February 21, 2012 5:45 PM Subject: [CnD] cooking egg plant >I am interested in cooking eggplant to put in dishes like vegetarian >lasagna. I have never cooked egg plant before but it is one of those >things I decided to try after deciding to become vegetarian. Do you peal >it before cooking. Or what do you do to prepare it before cooking? I know >these questions sound stupid but I wasn't sure. > Thank you in advance. > Bill Deatherage > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > ____________________________________________________________ 53 Year Old Mom Looks 33 The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried http://thirdpartyoffers.juno.com/TGL3141/4f444857c033712d31a1st05vuc _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark ----- No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.1913 / Virus Database: 2113/4823 - Release Date: 02/21/12 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
