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Old 06-23-2011, 11:14 AM   #1
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Default What should I do with this eggplant?



I'm leaning toward eggplant Parmesan. Do any of y'all have any suggestions?

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Old 06-23-2011, 11:27 AM   #2
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poke it full of fork holes and roast the shit out of it.

it's all scary inside when you do that and will add excitement to your life, like a basked full of snakes.
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Old 06-23-2011, 11:36 AM   #3
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I vote for eggplant parmesan Fry it really well and add lots of cheeeeeeese! lol
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Old 06-23-2011, 11:37 AM   #4
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I was going to say roasted too- for babaganoush. Other ideas: ratatouille, mousakka, sweet and sour, rollatini, works for the cuisine of almost any nationality really!
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Old 06-23-2011, 02:16 PM   #5
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Babaganoush is one of my favorite words ever. It makes me smile just saying it.
Anyway, I'd toss it with some olive oil and roast it with some garlic (can also add red peppers and onions to). Then I'd smush it with a potato masher (that's the correct cooking term I'm sure) with some tomato paste and balsamic vinegar. Serve on sliced Italian bread topped with cheese (mozzarella, goat, fontina, etc.) and set under the broiler for just a second.

Can you tell who skipped lunch today?
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Old 06-23-2011, 02:46 PM   #6
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Feed it to the dogs....
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Old 06-23-2011, 03:39 PM   #7
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I vote for eggplant parmesan Fry it really well and add lots of cheeeeeeese! lol
Aurora, will you marry me? I really like the way you think & suspect that we would be very compatible. My BD is August 27th, which makes us almost exactly the same age.

We went with the eggplant Parmesan. I salted the eggplant slices for about 30 minutes to remove some of the water, then pressed them between paper towels to soak up the water and get some of air out. (Otherwise, they soak up a huge amount of oil.)

After dredging them in beaten eggs and coating then with in mixture of flour, cornmeal,salt, pepper, etc., I sautéed them in EVOO in a cast iron skillet.



I sprinkled them with some grated buffalo mozzarella and some Parmigiano-Reggiano, then ran them through the broiler to melt and brown the cheeses.



With some spaghetti, a salad (with the first tomato out of the garden), some French bread, and a nice Chianti, supper didn’t suck.



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Old 06-23-2011, 04:53 PM   #8
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Eggplant parm is both my favorite dish and one of my own specialties. Excellent suggestion and choice!!!

Is it just me or are eggplants really sexy vegetables? The shape, the color, the smooth skin.....very sensuous.
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Old 06-23-2011, 05:17 PM   #9
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I do! I mean yes! I will marry you & We can serve eggplant parm at our reception! It's perfect! I even love that you keep the tv remote control by your plate! loll
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Old 06-23-2011, 10:02 PM   #10
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That looks delicious! I have never made eggplant parm. I was going to suggest you slice it and sautee it with some provolone and put it on a hoagie roll. I love doing that. Hubby is kind of sick of how much i make with eggplant. It's one of my go-to veggies
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Old 06-24-2011, 09:20 AM   #11
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I have never made eggplant parm. I was going to suggest you slice it and sautee it with some provolone and put it on a hoagie roll.
Now that you have S&W's illustrated recipe, I would like to add that eggplant parmigiana on a hoagie roll is the finest sandwich I've ever eaten. Go for it!
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Old 06-26-2011, 09:39 PM   #12
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Now that you have S&W's illustrated recipe, I would like to add that eggplant parmigiana on a hoagie roll is the finest sandwich I've ever eaten. Go for it!
Oh Yes, doc. The left-overs definitely went into samiches.

Rep sent for that.

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Old 07-07-2011, 07:19 AM   #13
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Parm. Crispy edges, lots of cheese and gravy(sauce).

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Old 07-07-2011, 08:06 AM   #14
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Sorry ..S&W, but throw it in the trash before it can multiply..be sure to secure the lid of the trashcan those eggplant are wiley critters...
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Old 07-08-2011, 08:17 PM   #15
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Mouth-watering eggplant parmigiana pics! I know what I'm having for dinner tomorrow.

For delectable Southern-style eggplant, I'd recommend the increasingly elusive eggplant casserole at S&S cafeteria. Unfortunately, that deliciously retro gray puree with the orange crumb topping is becoming a rarity here in Atlanta.
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Old 07-09-2011, 10:18 AM   #16
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Inspired me to make it tonight.
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Old 07-11-2011, 11:28 AM   #17
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Parm. Crispy edges, lots of cheese and gravy(sauce).

O! M! G! I've been seriously outdone! Whata great photo.

A true aficionado of sweet basil too. I wouldn't want to live without it. I grow it in the window when I can't grow it outside. And, yes, I serve it as a 'side dish' also.

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Old 07-11-2011, 11:44 AM   #18
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O! M! G! I've been seriously outdone! Whata great photo.

A true aficionado of sweet basil too. I wouldn't want to live without it. I grow it in the window when I can't grow it outside. And, yes, I serve it as a 'side dish' also.

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Old 07-11-2011, 01:35 PM   #19
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Don't know, I can't cook it. Everytime I touch one or the plant itself, I itch and break out. Haven't been able to cook one, even after years of working in Italian restaurants.
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