I found all the pics of making my eggplant parm, so make this shit.Battle stations:-eggplant-good mozzarella-good parmesan-garlic-good tomato base-fresh basil
I love this stuff
>>22183616Eggplant is full of bitter bullshit. So, we're getting rid of that. Slice it and salt the FUCK out of it. No worries, you can't add too much salt. It's gonna get rinsed off.
>>22183625Meanwhile:Saute some garlic and basil in a big glug of good olive oil and once fragrant add that tomato base to get your sauce simmering.
>>22183632After like 20 minutes or so your eggplant will have pissed brown stuff out. Rinse it off and pat it dry.
>>22183636Most eggplant parmesan will have the eggplant fully breaded/dipped in egg wash and the whole works. We're not doing that. Just a very simple seasoned flour light dusting.Also, I gotta go do something. Gimme like 30 minutes to continue.
>>22183640That's how I do with fried green tomatoes. Adoboe is the perfect seasoning for eggplant and tomates
>>22183616You can soak the eggplant slices in a solution of water, lemon juice, and baking soda and it will not only prevent that brown oxidization, it will remove it as well.
>>22183653It's not the oxidation I'm preventing. There's some bitter shit in eggplant that salt leeches out. Besides, it seasons it.Start frying that shit.
>>22183625>>22183616
>>22183661Deeply golden on both sides and drain on a wire rack.
>>22183625>>22183640>we're
>>22183665Gets some of that sauce in your casserole dish as a base layer.
Needs breadcrumb dredge tbqh
>>22183668Eggplant, thin slices of mozzarella, ripped up and bruised bits of basil.
>>22183673And grated parm.
>>22183676Each layer should look even more delicious than the last.
>>22183677Use your oblong/odd pieces of eggplant to get a solid layer for the top.
>>22183679Make the top extra cheesy.
>>22183616I am still convinced that eggplant is just a long running joke. No one actually eats it. It's just there to fuck with people who aren't in on it.
>>22183682Bake it at 400 for 30 mins or so. Use the broiler for a min if you have to. Get that cheese nicely charred and crispy on the edges in particular.
>>22183682I hate fucking beef and ricotta lasagna this looks good though
>>22183684Eat it idiot.>>22183672I do make it that way sometimes, but I prefer this lighter method. I can eat half the pan when it's made like this.
>>22183683It's delicious though. You don't like baba ganoush?
when the 'bergine comes out sizzlin
>>22183786You know why they're called eggplants? Because this is what they used to look like till we mutated them like we did with bananas and watermelons.
>>22183616language
>>22183793Capitalization and punctuation.Would you rather:>Help your Uncle Jack off a horse?Or>help your uncle jack off a horse
Made some ratatouille tonight, with a big fucking eggplant, zuccini, red and green bellpeper, roma tomatoes, some onions, seasoned salt, pepper, Thyme, rosemary and fennel greens. Roasted, mixed in two cans of tomato paste into the pan, through in some balsamic vinegar, mixed it up and let it reduce a bit more. Some proper scran and I got enough of it for daysalso made some Cioppino with Sole, Red Shrimp and Mussels, which is where the fennel bulb went in, onion, shallot, garlic, roasted red pepper, white wine, the mussel steaming water, fish stock and a can of san marzonos. Also really good eating, and enough left to keep me from eating only ratatouille like a french peasant for a couple of days
>>22183879Oh, and I had some tomato paste in the cioppino, before the wine, mussel water, seafood stock and canned tomats
>>22183879I saw that cioppino. Shit looks good. I've never made a ratatouille before... Hmm... Think I'm gonna have to try that this weekend. I could live off of zucchini damn near. Not my pic, but I make zucchini chips like this all the time. Food of the Gods.
>>22183900It is really good, the broth is especially great, very nice seafood flavor. Could probably live off of it alone for a few days to.Oh also I put in some Calabrian Chili paste into the Ciopinno, around the same time as the tomato paste, forgot to mention that. And you should make some Ratatouille. I could've probably cut the Zucchini and Eggplant better, but I was in a rush cause I had the mussels steaming and I underestimated how fast they'd finish, but it turned out fine. The eggplant was so big I could barely fit in the rest of the ingredients.
I love eggplant parm but my favorite is from a place in Connecticut that slices it ultra-thin like lasagna sheets and it's amazing. I can never have it again.
>>22183904I bet it tastes good, but I'm not sure I'd even call that eggplant parm. It's just kind of a weird meatless meatball sandwich at that point, isn't it?
>>22183904What's the name of the place?
>>22183625why eat something that doesn't taste good in it's own? fried cardboard is also delicious
>>22184782But they are good. Removing the bit of bitterness they have just makes them better. A steak tastes good even without salt, but you still put salt on it... How come?
>>22183616
>>22183692Every time I've tried baba ganoush I just think "why am I not eating hummus instead?"
>>22183792>Because this is what they used to look like
>>22184666Connecticut
>>22183904did they ban you? just go there and get some
