Kathy pitts' eggplant

Yield: 1 batch

Measure Ingredient

Try slicing the eggplant in half inch slices, then covering each slice with a generous amount of salt, and placing it in a sieve.

Place a heavy weight (one of your cast iron skillets would be about right) on top, and let it sit and drip for about an hour. (Longer would be even better). This removes the astringent tasting juices that many people don't care for.

Rinse the eggplant very well to remove the salt. Bread the slices by dipping them in flour, egg, then flour or breadcrumbs. Fry in hot olive oil until brown. (You'll be amazed at the amount of oil this requires -- eggplant absorbs the stuff like a sponge.) Now layer the eggplant in a casserole, and cover with a good garlicy homemade tomato sauce, and a generous handful of grated mozarella and Parmesan cheese. Place in a 350 oven, and bake until the cheese is melted and slightly browned.

Even Wes, who thinks he hates eggplant, will eat it this way.

He also likes it brushed with a little olive oil (herb-flavored oil is better, basil-flavored oil is best), and grilled, IF I give it the salt treatment first.

Kathy in Bryan, TX

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