Marsha

Eggplant verdict

The broiled eggplant we had for dinner last night was…well…meh. My taste buds weren’t thrilled by hot mayonnaise, but the mayo and Parmesan did do a pretty good job of dominating the eggplant flavor.

A few people commented in the last post that they love eggplant, and a few recipes were mentioened. If you have a favorite you’d like to share, please do! Remember, I’m expecting to get a lot of eggplant this summer…

In the meantime, here’s last night’s recipe, in case anyone wants to try it.

Broiled Eggplant with Crunchy Parmesan Crust

Ingredients:
—oil for greasing a baking sheet
—mayonnaise
—eggplant, cut into 1/4″ slices
—freshly grated Parmesan cheese (about 1/2 cup)

Directions:
1. Preheat broiler. Lightly oil a baking sheet.
2. Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slices in the grated Parmesan cheese, thoroughly coating sides.
3. Arrange the slices in a single layer on the baking sheet.
4. Place under the broiler until golden brown—about 3 minutes.
5. Flip the slices and broil until golden grown and crunchy on top—about 3 minutes more. (The eggplant will become soft, with a crunchy outside.)

5 Responses to “Eggplant verdict”

  1. Ginaon 27 Jun 2008 at 10:02 pm

    There is a WW recipe that is very similar! Except it’s fat-free or light mayo (of course) and you add chives to the top. I like this recipe. I find it turns out better when you cut the eggplant on the thinner side, say 1/8 inch.

    I do have a lovely recipe for stuffed eggplant (it was my grandmom’s). Somewhere :-/. When I unearth it, I will make you a copy.

    Oh another good rule of thumb for any eggplant recipe: Use the smallest eggplants you can get. They are not as bitter or as tough.

  2. maggion 29 Jun 2008 at 12:37 pm

    like Gina said, maybe a thinner slice will make the eggplant more palatible ……… and smaller ones are tastier. guess the bigs one can be used for ….. ???? the birds ????? (lol)

    btw, eggplant rollitini is awesome; the slices for that are really thin ………

  3. Frankon 29 Jun 2008 at 11:25 pm

    I recommend eggplant Parmesan, but then anything breaded and fried should taste good. Ratatouille (with couscous) and Caponata (with polenta) both make good use of eggplant. Baba Ghanoush is great if you like hummus.

  4. knittymamaon 30 Jun 2008 at 11:42 pm

    Do you salt them before your broil them? I have a similar recipe that I’m pretty much addicted to in the summer. But a few hours before cooking, I slice them then place them in layers in the colander, salting after each layer. I put something heavy on top and a pan beneath and let it sit in the fridge a few hours. It takes out the bitterness and gives them a nice texture, even the bigger ones.

  5. Frankon 08 Jul 2008 at 10:16 pm

    This month’s Cooks Illustrated – and I’ve only ever purchased this one issue – recommends *microwaving* eggplant prior to sauteeing it. The cook microwaved it on coffee filters to absorb moisture. The idea is to cook it some and dry it out so it’s less spongy. I haven’t had a chance to try this, so I don’t know if there is an impact on taste. If texture is an issue, you might give it a whirl (or, more precisely, a zap). It might be worth trying prior to broiling or grilling them as well as frying.