Robert Klute wrote:
> On Sun, 22 Mar 2009 23:00:09 -0700, "Bob Terwilliger"
> > wrote:
>
>> Goomba wrote:
>>
>>>> My latest endeavor was to peal it, salt it for an hour, rinse
>>>> the salt off, and plop it into hot olive oil. You could watch
>>>> the oil disappear as the eggplant slices sucked every bit of it
>>>> up.
>>>>
>>>> What am I doing wrong?
>>> yowsa.
>>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>>> anyone to rinse it but rather pat it dry of any extruded moisture and the
>>> salt.
>>> Then dip in eggwash and then flour before frying. That's how my dad did
>>> his.....
>>> Give that a try
>>
>> If you don't want the breading on the eggplant, try brushing it lightly with
>> oil and broiling it instead of frying.
>>
>
> Here is a wonderful recipe that does a variation on that. Bake the
> slices for 25-30 minutes, let cool, then just befor serving pan fry them
> for 1 minute per side. Pan frying in oil gives it a richness, but many
> times I just omit the oil when reheating the slices.
>
> http://www.saveur.com/article/Food/E...moula-Marinade
>
That sounds like an interesting recipe--and a useful technique!
Thanks for posting it.

--
Jean B.