Thread: hello, first time poster... Eggplant parm recipe?

On Apr 10, 1:39*pm, somebody <tom.ungvar...@gmail.com> wrote:
> Anyone have a recipe for eggplant Parmesan? * Veggie style. *Perhaps
> zucchini included.

Here's one.
http://lmgtfy.com/?q=I+need+a+recipe...t+parmesean%3F

"somebody" <[email protected]> wrote in message
news:[email protected]...
> Anyone have a recipe for eggplant Parmesan? Veggie style. Perhaps
> zucchini included.
>
>
Eggplant and zucchini don't marry.

Kent wrote:
>"somebody" wrote:
>>
>> Anyone have a recipe for eggplant Parmesan? Veggie style. Perhaps
>> zucchini included.
>>
>Eggplant and zucchini don't marry.

Even the most basic of cooks know ratatouille.
http://en.wikipedia.org/wiki/Ratatouille

On Apr 10, 8:56*pm, Brooklyn1 <Gravesend1> wrote:
> Kent wrote:
> >"somebody" wrote:
>
> >> Anyone have a recipe for eggplant Parmesan? * Veggie style. *Perhaps
> >> zucchini included.
>
> >Eggplant and zucchini don't marry.
>
> Even the most basic of cooks know ratatouille.http://en.wikipedia.org/wiki/Ratatouille


I'm not even a basic cook. But do like eggplant parmesan.

On Apr 10, 8:45*pm, "Kent" <keh6...@ana.yahoo.com> wrote:
> "somebody" <tom.ungvar...@gmail.com> wrote in message
>
> news:[email protected]...> Anyone have a recipe for eggplant Parmesan? * Veggie style. *Perhaps
> > zucchini included.
>
> Eggplant and zucchini don't marry.

okay, I forget that then.

On Apr 11, 4:04*am, somebody <tom.ungvar...@gmail.com> wrote:


> > Eggplant and zucchini don't marry.



> okay, I forget that then.


Don't get so defensive Somebody. Take a bit of this advice and
a bit of that advice and come up with something positive. There are
snobs in this group, cliques too, as in any other, I have noticed.
Some of the snobs will offer no help other than to say something like,
"Anybody who eats canned food is an idiot." Just as in real life,
when you ask a question here you don't always get the answer you're
looking for right away. Patience dude, and get rid of the defensive
attitude - before I give you a real reason to be that way.

This is a helpful group Somebody,
TJ

somebody wrote:

> Anyone have a recipe for eggplant Parmesan? Veggie style. Perhaps
> zucchini included.

My quick parmigiana recipe

Ingredients:
Medium sized eggplants
A basic tomato sauce*
Mozzarella
Parmigiano reggiano or other hard cheese
EVO oil
Oregano
Salt

Guidelines:
Slice the eggplant/s in 1/2" slices, take a non-stick pan and heat it, add a
good pinch of salt and start putting the slices in the pan and letting them
brown a little on both sides, then remove and proceed with the remaining
slices, adding some salt to always have some in the pan. Grab a baking tin
and line it with some EVO oil and let's start with the layers:
- put enough eggplant slices to almost cover the tin, cutting some slices to
make smaller pieces to fit in the holes between the slices
- add tomato sauce
- add sliced mozzarella
- add grated parmigiano
- finish with a little EVO oil
Repeat until you use up all the eggplant slices, tomato sauce and
mozzarella.
I use to add oregano only on the top layer, directly on the eggplant thus
under tomato and mozzarella, but one could add it between other layers also.
Bake at 350°C for 20-25 minutes or until the mozzarella melts.

* basic tomato sauce: for te it's tomato preserve, whose ingredients are
just tomatoes and salt, but one could cook one starting from fresh tomatoes

Re: hello, first time poster... Eggplant parm recipe?

Group: rec.food.cooking Date: Wed, Apr 11, 2012, 10:34am (EDT+6) From:
[email protected] (ViLco)
somebody wrote:
Anyone have a recipe for eggplant Parmesan? * Veggie style. Perhaps
zucchini included.
My quick parmigiana recipe
Ingredients:
Medium sized eggplants
A basic tomato sauce*
Mozzarella
Parmigiano reggiano or other hard cheese EVO oil
Oregano
Salt
Guidelines:
Slice the eggplant/s in 1/2" slices, take a non-stick pan and heat it,
add a good pinch of salt and start putting the slices in the pan and
letting them brown a little on both sides, then remove and proceed with
the remaining slices, adding some salt to always have some in the pan.
Grab a baking tin and line it with some EVO oil and let's start with the
layers:
- put enough eggplant slices to almost cover the tin, cutting some
slices to make smaller pieces to fit in the holes between the slices
- add tomato sauce
- add sliced mozzarella
- add grated parmigiano
- finish with a little EVO oil
Repeat until you use up all the eggplant slices, tomato sauce and
mozzarella.
I use to add oregano only on the top layer, directly on the eggplant
thus under tomato and mozzarella, but one could add it between other
layers also. Bake at 350°C for 20-25 minutes or until the mozzarella
melts.
* basic tomato sauce: for te it's tomato preserve, whose ingredients are
just tomatoes and salt, but one could cook one starting from fresh
tomatoes

Don't you put the slices on a large plate, put salt on them, and
continue to layer them, then put another large plate and a heavy weight
to drain the eggplants of all their liquid. Thats how we do it here.

Carol Sam wrote:

> Don't you put the slices on a large plate, put salt on them, and
> continue to layer them, then put another large plate and a heavy
> weight to drain the eggplants of all their liquid. Thats how we do
> it here.

I did it for 30+ years then a friend asked me: "Are you sure you need to do
that with nowadays low-sourness egglants?". I wondered and tried and they
came out perfectly. My friend says that eggplants used to be sourer (sp?)
and tastier than nowadays

On Wed, 11 Apr 2012 01:03:55 -0700 (PDT), somebody
<[email protected]> wrote:

> On Apr 10, 8:56*pm, Brooklyn1 <Gravesend1> wrote:
> > Kent wrote:
> > >"somebody" wrote:
> >
> > >> Anyone have a recipe for eggplant Parmesan? * Veggie style. *Perhaps
> > >> zucchini included.
> >
> > >Eggplant and zucchini don't marry.
> >
> > Even the most basic of cooks know ratatouille.http://en.wikipedia.org/wiki/Ratatouille
>
>
> I'm not even a basic cook. But do like eggplant parmesan.

I made chicken parmesan yesterday and didn't do it "by the book", so
as a below basic cook you might want to try my method at least once.

Spread a layer of tomato sauce on the bottom of your baking pan and
season it as you wish. Lay a single layer of thickly sliced eggplant
over it (salt and pepper lightly - a little powdered/granulated garlic
would be good too). Sprinkle your breadcrumb/grated parmesan mixture
(which could be mixed with a little olive oil, but I chose not to)
over that and bake (anywhere from 350° to 400°F) until the eggplant is
soft and the crumbs are lightly browned - plan on 20-30 minutes.
Cover with thinly sliced or grated mozzarella and broil until melted.
Done.

--
Food is an important part of a balanced diet.

ViLco <[email protected]> wrote:
> Carol Sam wrote:
>
>> Don't you put the slices on a large plate, put salt on them, and
>> continue to layer them, then put another large plate and a heavy
>> weight to drain the eggplants of all their liquid. Thats how we do
>> it here.
>
> I did it for 30+ years then a friend asked me: "Are you sure you need
> to do that with nowadays low-sourness egglants?". I wondered and
> tried and they came out perfectly. My friend says that eggplants used
> to be sourer (sp?) and tastier than nowadays

That probably depends on the eggplant. It sounds quite plausible for
commercially distributed produce. However if you hare growing good garden
varieties it should have full flavor. It's been a few years since I grew
eggplant but I remember noticing it had stronger flavor than storebought
eggplant.

MartyB

ViLco <[email protected]> wrote:
> somebody wrote:
>
>> Anyone have a recipe for eggplant Parmesan? Veggie style. Perhaps
>> zucchini included.
>
> My quick parmigiana recipe
>
> Ingredients:
> Medium sized eggplants
> A basic tomato sauce*
> Mozzarella
> Parmigiano reggiano or other hard cheese
> EVO oil
> Oregano
> Salt
>
> Guidelines:
> Slice the eggplant/s in 1/2" slices, take a non-stick pan and heat
> it, add a good pinch of salt and start putting the slices in the pan
> and letting them brown a little on both sides, then remove and
> proceed with the remaining slices, adding some salt to always have
> some in the pan. Grab a baking tin and line it with some EVO oil and
> let's start with the layers: - put enough eggplant slices to almost
> cover the tin, cutting some slices to make smaller pieces to fit in
> the holes between the slices - add tomato sauce
> - add sliced mozzarella
> - add grated parmigiano
> - finish with a little EVO oil
> Repeat until you use up all the eggplant slices, tomato sauce and
> mozzarella.
> I use to add oregano only on the top layer, directly on the eggplant
> thus under tomato and mozzarella, but one could add it between other
> layers also. Bake at 350°C for 20-25 minutes or until the mozzarella
> melts.
> * basic tomato sauce: for te it's tomato preserve, whose ingredients
> are just tomatoes and salt, but one could cook one starting from
> fresh tomatoes

A local restaurant has great eggplant parmigiana, prepared lightly breaded
in bread crumbs and parmesan, pan fried, then sauced and covered with
mozarella and broiled. I like it with a side of Italian sausage and their
garlic broccoli.

I don't know for certain but I presume they salt it first. Some cooks soak
eggplant in milk but I don't care for it.

MartyB

On Wednesday, April 11, 2012 5:40:53 AM UTC-5, ViLco wrote:
>
> My friend says that eggplants used to be sourer (sp?)
> and tastier than nowadays.
>
>
It would depend on if a person is cooking a male or female eggplant as to it's taste. And no, I'm not making that up.

[email protected] wrote:
> On Wednesday, April 11, 2012 5:40:53 AM UTC-5, ViLco wrote:
>>
>> My friend says that eggplants used to be sourer (sp?)
>> and tastier than nowadays.
>>
>>
> It would depend on if a person is cooking a male or female eggplant
> as to it's taste. And no, I'm not making that up.

How could you tell the difference? I've never seen anything to indicate
there is such a thing, whether storebought or grown in my garden.

MartyB

Nunya Bidnits <[email protected]> wrote:

>ViLco <[email protected]> wrote:

>> Carol Sam wrote:
>>
>>> Don't you put the slices on a large plate, put salt on them, and
>>> continue to layer them, then put another large plate and a heavy
>>> weight to drain the eggplants of all their liquid. Thats how we do
>>> it here.
>>
>> I did it for 30+ years then a friend asked me: "Are you sure you need
>> to do that with nowadays low-sourness egglants?". I wondered and
>> tried and they came out perfectly. My friend says that eggplants used
>> to be sourer (sp?) and tastier than nowadays
>
>That probably depends on the eggplant. It sounds quite plausible for
>commercially distributed produce. However if you hare growing good garden
>varieties it should have full flavor. It's been a few years since I grew
>eggplant but I remember noticing it had stronger flavor than storebought
>eggplant.

Almost all the commercial -or- farmers market eggplant I've seen
is not sour and/or tough enough to warrant the salt-soaking or
double-cooking methods.

But if you grew a "heirloom" eggplant, all bets are off.

A well prepared eggplant parm is heaven. I haven't attempted it yet.


Steve

In article <3641463.327.1334193205835.JavaMail.geo-discussion-
forums@ynej18>, [email protected] says...
>
> On Wednesday, April 11, 2012 5:40:53 AM UTC-5, ViLco wrote:
> >
> > My friend says that eggplants used to be sourer (sp?)
> > and tastier than nowadays.
> >
> >
> It would depend on if a person is cooking a male or female eggplant as to it's taste. And no, I'm not making that up.

But you are misinformed about eggplant/aubergine biology and
reproduction. Eggplant is not one of those plants that has separate male
and female plants, or even, separate male and female flowers. ALL eggplant
flowers are bisexual and contain both male and female organs. The male
bit fertilises the female bit to form a fruit.The fruit
and the seeds in it, are genderless.

IOW there are no male and female eggplant fruits.

http://www.ehow.com/info_8565118_mal...le-plants.html

Brief summary;

"There are two types of flowers: complete, or perfect, and incomplete,
or imperfect. Perfect flowers contain both male and female floral parts in
one flower, while imperfect flowers have either male or female floral
parts but not both. <...>Examples of vegetables with perfect flowers are
tomatoes, peppers, eggplant and artichokes. Plants with perfect flowers
are not male or female."

http://www.ehow.com/about_6387833_di...n-male-female-
eggplant.html

Janet

On Apr 11, 4:32*am, Tommy Joe <trues...@yahoo.com> wrote:
> On Apr 11, 4:04*am, somebody <tom.ungvar...@gmail.com> wrote:
>
> > > Eggplant and zucchini don't marry.
> > okay, I forget that then.
>
> * * * Don't get so defensive Somebody. *Take a bit of this adviceand
> a bit of that advice and come up with something positive. *There are
> snobs in this group, cliques too, as in any other, I have noticed.
> Some of the snobs will offer no help other than to say something like,
> "Anybody who eats canned food is an idiot."

> TJ


I like cold canned white potatoes. Please-- only @ssholes reply.

On Apr 11, 4:32*am, Tommy Joe <trues...@yahoo.com> wrote:
>
> * * * Don't get so defensive Somebody. *Take a bit of this advice....


I don't take advice, I give it... stay out of dark alleys.
Especially, if you have hot eggplant parmesan.

On Apr 11, 4:34*am, "ViLco" <villi...@tin.it> wrote:
> somebody wrote:
> > Anyone have a recipe for eggplant Parmesan? * Veggie style. *Perhaps
> > zucchini included.
>
> My quick parmigiana recipe
>
> Ingredients:
> Medium sized eggplants
> A basic tomato sauce*
> Mozzarella
> Parmigiano reggiano or other hard cheese
> EVO oil
> Oregano
> Salt
>
> Guidelines:
> Slice the eggplant/s in 1/2" slices, take a non-stick pan and heat it, add a
> good pinch of salt and start putting the slices in the pan and letting them
> brown a little on both sides, then remove and proceed with the remaining
> slices, adding some salt to always have some in the pan. Grab a baking tin
> and line it with some EVO oil and let's start with the layers:
> - put enough eggplant slices to almost cover the tin, cutting some slicesto
> make smaller pieces to fit in the holes between the slices
> - add tomato sauce
> - add sliced mozzarella
> - add grated parmigiano
> - finish with a little EVO oil
> Repeat until you use up all the eggplant slices, tomato sauce and
> mozzarella.
> I use to add oregano only on the top layer, directly on the eggplant thus
> under tomato and mozzarella, but one could add it between other layers also.
> Bake at 350°C for 20-25 minutes or until the mozzarella melts.
>
> * basic tomato sauce: for te it's tomato preserve, whose ingredients are
> just tomatoes and salt, but one could cook one starting from fresh tomatoes


Thank you for the recipe. My faith in humanity may be restored... I
still have the eggplant.

Maybe I will just spray a pan with canned(ola) oil and fry it? And
use the rest of the bottle of Barilla spaghetti sauce.

I live alone and cooking seems kinda pointless sometimes just for one.


Sorry to have bothered you. Seemed like a good idea at the time.