Sliced and dipped into a beaten egg,then into seasoned bread crumbs and then fried until golden brown on both sides..eat as is or you can even make a sandwich out of it. I ate that a lot growing up and still love it :)
I'm with Anon 1:02. One thing I do to prep egg plant slices to take out any bitterness is put the slices in a colander, salt them, let them sit for a while then rinse. Apparently, the salt takes out the bitter.
Breaded, fried, sauced and cheesed!
ReplyDeleteBroil or bake until soft, squeeze out the plant, mix with garlic, olive oil, S&P and spread on french bread
ReplyDeleteThinly sliced, brushed with olive oil with salt, pepper and garlic rubbed on, and barbecued on the grill until tender with grill marks.
ReplyDeleteSliced and dipped into a beaten egg,then into seasoned bread crumbs and then fried until golden brown on both sides..eat as is or you can even make a sandwich out of it. I ate that a lot growing up and still love it :)
ReplyDeleteI'm with Anon 1:02. One thing I do to prep egg plant slices to take out any bitterness is put the slices in a colander, salt them, let them sit for a while then rinse. Apparently, the salt takes out the bitter.
ReplyDeleteAny way.
ReplyDelete