Quote:
Originally Posted by Stitchawl
It didn't work. 
It wasn't 'bad,' but it wasn't 'great!' I was hoping for great.
I tried to create an eggplant/cheese casserole and blew it.  I added green peppers, spring onions, and diced Italian plum tomatoes. For herbage, fresh from the garden basil, oregano, parsley, and fennel tops. Fresh garlic, salt and pepper... I layered in mozzarella, ricotta, and parmesan cheeses and baked it. Looked very pretty, but only tasted so-so. Bummer...
Stitchawl |
I am sorry. I cook it like this.
I slice the eggplants 1 inch thick. I put them with some salt under a weight in a bowl for a couple of hours so they loose the bitterness. I dry them with a towel.
I grill them on a non stick pan.
I make a tomato sauce with pelati, garlic and onion. Slow cook untill smooth.
I build the casserole with one layer of egg plant, a couple of spoons of sauce, break few leaves of basil, mozzarella. Sprinkle of parmesan. And again and again. On top generous with parmesan.
Bake at 180°C (not critical) till browned.
Some time I avoid mozzarella and put just more parmesan.
It is a salutary version of melanzane alla parmigiana, where the eggplant slices are breaded and fried.