On Sat, 16 Apr 2005 00:37:58 GMT, Jennifer
> Huffed and Puffed the following into
the madness of usenet:

>
>
>Ma¢k wrote:
>
>> works very well using either of these. I prefer the eggplant.
>> depending on how thick you cut the eggplant it usually helps to
>> precook the eggplant a little before adding to the lasagna.
>>
>> Mck©®
>
>
>Every so often I get the grill up and hot... and I make a mass quantity
>of grilled eggplant rounds.
>
>Then I cool 'em down, freeze them on a cookie sheet (so they don't stick
>together) and then vacuum bag them and into the freezer. Takes a little
>time, but worth it!
>
>That way I can make eggplant lasagna on a moments notice. It's also a
>great side dish to take a grilled round... sprinkle with fresh garlic,
>fresh basil and some fresh grated parmagiano... broil for a few moments.
> Great with fish.
>
>Jennifer


you use one of those vacuum sealers? buy the role of plastic bag and
seal and cut as you go?

Mck©®
Type 1 since 1975
http://www.alt-support-diabetes.org
http://www.diabetic-talk.org
http://www.insulin-pumpers.org



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