On Wed, 05 Oct 2016 11:05:13 -0400, Brooklyn1
> wrote:

>Jeßus wrote:
>>
>>It certainly is, I love eggplant parmigiana and I'd order it in a
>>restaurant given the opportunity.
>
>And you'd pay six times what it's worth...

No doubt, but it's still something I would like to order.


>Eggplant Parm is easy to
>prepare at home by the roasting panful and left overs freeze well. The
>easiest way to prepare the eggplant is to slice into rounds about 3/8"
>thk, brush lightly with olive oil, dust with seasoning, and slap on
>the outdoor grill, no spatter in your kitchen from frying and absorbs
>minimal oil. Usually I can't wait for the panful of parm, the grilled
>eggplant is great on a mozz cheese burger. Slabs of overgrown zukes
>grill nicely too.

If/when I come across some decent eggplant I might make it. It tends
to be somewhat uncommon in the shops here for some reason.

On Thu, 06 Oct 2016 08:39:14 +1100, Jeßus > wrote:

> On Wed, 05 Oct 2016 11:05:13 -0400, Brooklyn1
> > wrote:
>
> >Jeßus wrote:
> >>
> >>It certainly is, I love eggplant parmigiana and I'd order it in a
> >>restaurant given the opportunity.
> >
> >And you'd pay six times what it's worth...
>
> No doubt, but it's still something I would like to order.
>
For me too. I don't want to put in the time it takes to make the one
that's layered like lasagne. Mine is very simple, one layer of each
component... and I don't want to freeze leftovers for a crowd.
>
> >Eggplant Parm is easy to
> >prepare at home by the roasting panful and left overs freeze well. The
> >easiest way to prepare the eggplant is to slice into rounds about 3/8"
> >thk, brush lightly with olive oil, dust with seasoning, and slap on
> >the outdoor grill, no spatter in your kitchen from frying and absorbs
> >minimal oil. Usually I can't wait for the panful of parm, the grilled
> >eggplant is great on a mozz cheese burger.

Never had it on a burger, but it sounds delicious.

>>Slabs of overgrown zukes
> >grill nicely too.

They do.
>
> If/when I come across some decent eggplant I might make it. It tends
> to be somewhat uncommon in the shops here for some reason.

We have eggplant here, nice ones... my only complaint is the lack of
variety at the stores where I shop. I could spend an hour in the car
each way traveling to & from a farmer's market with more variety, but
do I want to? No.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 06 Oct 2016 08:39:14 +1100, Jeßus > wrote:

>On Wed, 05 Oct 2016 11:05:13 -0400, Brooklyn1
> wrote:
>
>>Jeßus wrote:
>>>
>>>It certainly is, I love eggplant parmigiana and I'd order it in a
>>>restaurant given the opportunity.
>>
>>And you'd pay six times what it's worth...
>
>No doubt, but it's still something I would like to order.
>
>
>>Eggplant Parm is easy to
>>prepare at home by the roasting panful and left overs freeze well. The
>>easiest way to prepare the eggplant is to slice into rounds about 3/8"
>>thk, brush lightly with olive oil, dust with seasoning, and slap on
>>the outdoor grill, no spatter in your kitchen from frying and absorbs
>>minimal oil. Usually I can't wait for the panful of parm, the grilled
>>eggplant is great on a mozz cheese burger. Slabs of overgrown zukes
>>grill nicely too.
>
>If/when I come across some decent eggplant I might make it. It tends
>to be somewhat uncommon in the shops here for some reason.

If you can grow tomatoes you can grow eggplant... grow lots. it's
great grilled but even better as Caponata, there are as many versions
as Sicilians who prepare Caponata:
http://www.epicurious.com/recipes/fo...aponata-232539
http://www.saveur.com/article/Recipe...ata-1000087189
I like this one:
http://italianfood.about.com/od/eggplant/r/blr0049.htm
I grow a few types of eggplant but I like this type best, slice in
half longitudinally and grill:
https://www.amazon.com/Long-Purple-E...=egglant+seeds