Hi, I made moussaka yesterday but still have a lot of eggplant slices
leftover.
What else can I make with them?

"Michael Archon Sequoia Nielsen" > wrote in
message ...
> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

Dip in egg, then bread crumbs. Bake until crisp. Now, use them as one of the
layers in lasagna. Goes nicely with spinach.

MG wrote:

> "saw Giada (surname?) on pay TV make her version of cannelloni...from memory
> she used grilled slices to wrap up a ricotta and other cheese mixture before
> laying in a dish, covering with passata or similar, grated cheese, and
> baking

From memory? It is a television show. It is all scripted.

"Michael Archon Sequoia Nielsen" > wrote in
message ...
> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

saw Giada (surname?) on pay TV make her version of cannelloni...from memory
she used grilled slices to wrap up a ricotta and other cheese mixture before
laying in a dish, covering with passata or similar, grated cheese, and
baking

looked delish

Doug Kanter wrote:
> "Michael Archon Sequoia Nielsen" > wrote in
> message ...
>> Hi, I made moussaka yesterday but still have a lot of eggplant slices
>> leftover.
>> What else can I make with them?
>
> Dip in egg, then bread crumbs. Bake until crisp. Now, use them as one
> of the layers in lasagna. Goes nicely with spinach.

Nothing wrong with just dipping in egg, then coating in bread crumbs and
frying until crisp. Just eat!

Jill

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> "Michael Archon Sequoia Nielsen" > wrote in
>> message ...
>>> Hi, I made moussaka yesterday but still have a lot of eggplant slices
>>> leftover.
>>> What else can I make with them?
>>
>> Dip in egg, then bread crumbs. Bake until crisp. Now, use them as one
>> of the layers in lasagna. Goes nicely with spinach.
>
> Nothing wrong with just dipping in egg, then coating in bread crumbs and
> frying until crisp. Just eat!
>
> Jill
>
>

Sure...that works, too. I like baking, though, because even with a coating,
eggplant loves to soak up oil. I wonder why some hippy-dippy company isn't
marketing eggplant slices as facial wipes for oily skin.

Doug Kanter wrote:
> "jmcquown" > wrote in message
> ...
>> Doug Kanter wrote:
>>> "Michael Archon Sequoia Nielsen" > wrote
>>> in message ...
>>>> Hi, I made moussaka yesterday but still have a lot of eggplant
>>>> slices leftover.
>>>> What else can I make with them?
>>>
>>> Dip in egg, then bread crumbs. Bake until crisp. Now, use them as
>>> one of the layers in lasagna. Goes nicely with spinach.
>>
>> Nothing wrong with just dipping in egg, then coating in bread crumbs
>> and frying until crisp. Just eat!
>>
>> Jill
>>
>>
>
> Sure...that works, too. I like baking, though, because even with a
> coating, eggplant loves to soak up oil.

I'm one of those who salts eggplant slices and then rinses them before
cooking. They soak up moisture as well as oil. Don't know about oily skin

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Doug Kanter wrote:
>>>> "Michael Archon Sequoia Nielsen" > wrote
>>>> in message ...
>>>>> Hi, I made moussaka yesterday but still have a lot of eggplant
>>>>> slices leftover.
>>>>> What else can I make with them?
>>>>
>>>> Dip in egg, then bread crumbs. Bake until crisp. Now, use them as
>>>> one of the layers in lasagna. Goes nicely with spinach.
>>>
>>> Nothing wrong with just dipping in egg, then coating in bread crumbs
>>> and frying until crisp. Just eat!
>>>
>>> Jill
>>>
>>>
>>
>> Sure...that works, too. I like baking, though, because even with a
>> coating, eggplant loves to soak up oil.
>
> I'm one of those who salts eggplant slices and then rinses them before
> cooking. They soak up moisture as well as oil. Don't know about oily
> skin
>
>
>

I used to do that before baking the slices, but I adapted an oven-frying
method that I first learned for baking fish. You crank the oven to its
highest temp, and pay very close attention with your eyes and nose. Baking
eggplant at 500-550, it seems to drive out any excess moisture.

"Dave Smith" > wrote in message
...
> MG wrote:
>
>> "saw Giada (surname?) on pay TV make her version of cannelloni...from
>> memory
>> she used grilled slices to wrap up a ricotta and other cheese mixture
>> before
>> laying in a dish, covering with passata or similar, grated cheese, and
>> baking
>
> From memory? It is a television show. It is all scripted.
>

cute

"Michael Archon Sequoia Nielsen" > wrote in
message ...
> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

Nothing wrong with just dipping in egg, then coating in bread crumbs and
> frying until crisp. Just eat!
>
> Jill

Do as above and use in sandwiches with a tomatoey sauce (or even catsup), a
little cheese.
--
Lefty

Life is for learning
The worst I ever had was wonderful

"Lefty" > wrote in message
...
>
> "Michael Archon Sequoia Nielsen" > wrote in
> message ...
>> Hi, I made moussaka yesterday but still have a lot of eggplant slices
>> leftover.
>> What else can I make with them?
>
> Nothing wrong with just dipping in egg, then coating in bread crumbs and
>> frying until crisp. Just eat!
>>
>> Jill
>
> Do as above and use in sandwiches with a tomatoey sauce (or even catsup),
> a
> little cheese.
> --
> Lefty

Damn....that sounds delicious right now. How about topped with feta, some
sort of slightly bitter greens (like arugula), sweet tomato to balance the
bitter, and doused with balsamic whatever?

Michael Archon Sequoia Nielsen wrote:

> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

Egg plant dore

dip the slices in beaten egg yolk then in seasoned flour and saute in
oil till done.

Works best with thinly sliced egg plant and is a good way to treat
thinly sliced zucchini.
---
JL

On Tue, 04 Apr 2006 13:47:34 +0200, Michael Archon Sequoia Nielsen
wrote:

> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

I've posted this before, but it's worth repeating

Penne with Eggplant and Ricotta
(adapted from the South Beach Diet website)

Prep time: 15 minutes
Cook time: 25 minutes
4 servings
Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
1 1/2 pounds eggplant, cut into 1-inch cubes
8 ounces penne
1 small onion, thinly sliced
3 garlic cloves, minced
1 (14.5-ounce) can chopped tomatoes
2 teaspoons balsamic vinegar
1 cup part-skim ricotta cheese
Salt and freshly ground black pepper
¼ t oregano

Instructions
Heat oven to 450°F.

Lightly coat a baking pan with oil. Place eggplant in a bowl, drizzle
with 2 tablespoons oil, season with salt and pepper, toss to coat, and
spread in an even layer on the baking pan. Bake, stirring once, until
eggplant is lightly browned, about 25 minutes.

While eggplant is roasting, cook pasta according to the package
directions.
Meanwhile, heat the remaining oil in a large skillet over medium-high
heat. Add onion and cook, stirring occasionally, until softened,
about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes
with juice and bring to a boil. Reduce heat to medium-low, cover, and
simmer for 3 minutes. Stir in vinegar and oregano. Season to taste
with salt and pepper. Stir in the ricotta.

Drain pasta, place in a large bowl, and add tomato mixture, eggplant.
Toss to combine and serve.

(Can be eaten hot or room temperature)

--

Practice safe eating. Always use condiments.

sf wrote:
> On Tue, 04 Apr 2006 13:47:34 +0200, Michael Archon Sequoia Nielsen
> wrote:
>
> > Hi, I made moussaka yesterday but still have a lot of eggplant slices
> > leftover.
> > What else can I make with them?
>
> I've posted this before, but it's worth repeating
>
> Penne with Eggplant and Ricotta
> (adapted from the South Beach Diet website)
>


Ooooh, I tried this when you first posted it. It's really good. Thanks
for the reminder to make it again soon!

On Tue, 04 Apr 2006 13:47:34 +0200, Michael Archon Sequoia Nielsen
> wrote:

>Hi, I made moussaka yesterday but still have a lot of eggplant slices
>leftover.
>What else can I make with them?

Hi Michael! <waving>

The only way I've ever eaten eggplant was where the slices were dipped
in beaten eggs, then coated with saltine cracker crumbs and fried. If
the slices are thin enough, it's almost like eating freshwater fish.
Well, to me it is. LOL!

Carol

Michael Archon Sequoia Nielsen wrote:

> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> leftover.
> What else can I make with them?

Using a brush, lightly oil them. Then grill in a grill pan. Serve as a
veg with lamb, meat balls, something cheesy. Flavors that gow ell with
it: lemon, garlic, feta, maybe thyme or parsley.

You coudl also make a "lasagna"by replacing the pasta with eggplant
slices. I'd prefry them in the grill pan in that case, but maybe
raw-before-oben-baking works, too.

jake wrote:
> Using a brush, lightly oil them. Then grill in a grill pan. Serve as a
> veg with lamb, meat balls, something cheesy. Flavors that gow ell with
> it: lemon, garlic, feta, maybe thyme or parsley.

I finally went for the socalled "eggplant parmesan", where I sauteed
them (meant to dip in eggs and breadcrumbs but had a time issue) and
layered them with chopped tomatoes, oregano, and cheese. Added same
balmamic vinegar to taste. Would prefer not to another time.


> You could also make a "lasagna"by replacing the pasta with eggplant
> slices. I'd prefry them in the grill pan in that case, but maybe
> raw-before-oben-baking works, too.

Well then it is kinda the same as moussaka which could be called a
lasagna with eggplants instead of pasta (lasagna and moussaka as I know
it is made of meat sauce, pasta plates(l.) or aubergine (m.), bechamel,
and cheese).

On Wed 05 Apr 2006 03:24:52a, Thus Spake Zarathustra, or was it Michael
Archon Sequoia Nielsen?

> jake wrote:
>> Using a brush, lightly oil them. Then grill in a grill pan. Serve as a
>> veg with lamb, meat balls, something cheesy. Flavors that gow ell with
>> it: lemon, garlic, feta, maybe thyme or parsley.
>
> I finally went for the socalled "eggplant parmesan", where I sauteed
> them (meant to dip in eggs and breadcrumbs but had a time issue) and
> layered them with chopped tomatoes, oregano, and cheese. Added same
> balmamic vinegar to taste. Would prefer not to another time.
>
>
>> You could also make a "lasagna"by replacing the pasta with eggplant
>> slices. I'd prefry them in the grill pan in that case, but maybe
>> raw-before-oben-baking works, too.
>
> Well then it is kinda the same as moussaka which could be called a
> lasagna with eggplants instead of pasta (lasagna and moussaka as I know
> it is made of meat sauce, pasta plates(l.) or aubergine (m.), bechamel,
> and cheese).
>

Well, Michael, I never really thought about it, but lasagna and mouusaka
really are very similar. I have ordered both eggplant lasagna and moussaka
in different restaurants and never really made the connection. :-)

--
Wayne Boatwright @¿@¬
_____________________

"Doug Kanter" > wrote in message
...
>
> "Lefty" > wrote in message
> ...
> >
> > "Michael Archon Sequoia Nielsen" > wrote in
> > message ...
> >> Hi, I made moussaka yesterday but still have a lot of eggplant slices
> >> leftover.
> >> What else can I make with them?
> >
> > Nothing wrong with just dipping in egg, then coating in bread crumbs and
> >> frying until crisp. Just eat!
> >>
> >> Jill
> >
> > Do as above and use in sandwiches with a tomatoey sauce (or even
catsup),
> > a
> > little cheese.
> > --
> > Lefty
>
> Damn....that sounds delicious right now. How about topped with feta, some
> sort of slightly bitter greens (like arugula), sweet tomato to balance the
> bitter, and doused with balsamic whatever?
>
>

Okay, that doesn't sound delicious; that sounds ORGASMIC!

kili

"kilikini" > wrote in message
m...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "Lefty" > wrote in message
>> ...
>> >
>> > "Michael Archon Sequoia Nielsen" > wrote in
>> > message ...
>> >> Hi, I made moussaka yesterday but still have a lot of eggplant slices
>> >> leftover.
>> >> What else can I make with them?
>> >
>> > Nothing wrong with just dipping in egg, then coating in bread crumbs
>> > and
>> >> frying until crisp. Just eat!
>> >>
>> >> Jill
>> >
>> > Do as above and use in sandwiches with a tomatoey sauce (or even
> catsup),
>> > a
>> > little cheese.
>> > --
>> > Lefty
>>
>> Damn....that sounds delicious right now. How about topped with feta, some
>> sort of slightly bitter greens (like arugula), sweet tomato to balance
>> the
>> bitter, and doused with balsamic whatever?
>>
>>
>
> Okay, that doesn't sound delicious; that sounds ORGASMIC!
>
> kili
>
>

I've been on a roll this week.