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Turnip Report
Oct. 20th, 2013 12:14 pmVegetable broth is your friend. Who wants to eat a limp daikon? Or beets that have gone soft after sitting in the fridge since the dawn of beet season? I'm using less liquid to save freezer space -- just enough to cover the mess of chopped veggies. Adding kale didn't seem to hurt anything.
Also, I'm tired of eating bad eggplant parmesan. I'm learning to make my own.
http://lotrscrapbook.bookloaf.net/other/recipes.html#37
http://allrecipes.com/recipe/eggplant-parmesan-ii/
It turns out you can bake the eggplant instead of frying it! One small eggplant about fills my brown and black oval pot with lid. I cut it 1/4" thick (about) and layered sauce, eggplant, mozzarella, eggplant, mozzarella, parmesan, sauce, eggplant, mozzarella, parmesan, sauce, eggplant, mozzarella, parmesan, sauce, mozzarella.
One egg and a little water would be about enough for one small eggplant, maybe. Slice the eggplant first. Then, it would be handy to be abidextrous, with one flour and egg hand and one egg and crumb hand. I put a little canola oil on the pan, and used the same pan for both batches of eggplant without re-oiling. I baked 5 minutes on each side at 400 degrees F. (Note that eggplant do not need room to spread out, but do need room to flip.)
Edit: Fridge to 400 degrees for half an hour wasn't enough, and the Muir Glen tomato basil was a bit acidic; sauce only on top and bottom next time, and bake the eggplant for the full 20 minutes recommended by Daddy Twofoot?
Also, I'm tired of eating bad eggplant parmesan. I'm learning to make my own.
http://lotrscrapbook.bookloaf.net/other/recipes.html#37
http://allrecipes.com/recipe/eggplant-parmesan-ii/
It turns out you can bake the eggplant instead of frying it! One small eggplant about fills my brown and black oval pot with lid. I cut it 1/4" thick (about) and layered sauce, eggplant, mozzarella, eggplant, mozzarella, parmesan, sauce, eggplant, mozzarella, parmesan, sauce, eggplant, mozzarella, parmesan, sauce, mozzarella.
One egg and a little water would be about enough for one small eggplant, maybe. Slice the eggplant first. Then, it would be handy to be abidextrous, with one flour and egg hand and one egg and crumb hand. I put a little canola oil on the pan, and used the same pan for both batches of eggplant without re-oiling. I baked 5 minutes on each side at 400 degrees F. (Note that eggplant do not need room to spread out, but do need room to flip.)
Edit: Fridge to 400 degrees for half an hour wasn't enough, and the Muir Glen tomato basil was a bit acidic; sauce only on top and bottom next time, and bake the eggplant for the full 20 minutes recommended by Daddy Twofoot?
