Pamela EGGPLANT PARM

[Guest guest]

Sounds like a caprese salad with fried eggplant. Yummy!

 

Cassie

" life's a garden, dig it! "

 

 

 

On Sep 1, 2008, at 1:48 PM, " Pamela " <jadegirl2803 wrote:

 

I am always trying to find new ways to do eggplant parm. I get tired

of the same old way. Last night I had some friends over to celebrate

the end of a wonderful summer here on the East Coast (Penna) and I

decided to try something very different. Sort of a fresh version of

eggplant parm:

 

I used small egg plants, one purple and one white (the white has a

slightly sweeter taste to it). I sliced and dipped the eggplant in

egg and soy milk and used garlic herb bread crumbs. I fried the

eggplant in veg oil. I served the hot egg plant w/ sliced fresh

tomatoes (straight from my friends garden) and slices of fresh

mozarella and a fresh basil leaf.

 

It was awesome, I just reheated the eggplant for lunch in my toaster

oven and it was just as good as it was last nite. I can't wait to go

to the farm tomorrow and pick up some more eggplant.

 

I was also thinking crumbled feta would taste good in place of the

mozzorella. If anyone decides to try this let me know what you think.

 

Pamela

 

 

 

 

 

 

 

 

 

[Guest guest]

Cassie, Yes, I guess it could be considered that.  But I didn't put any oil or

balsamic vinegar on it,

I thought that would be too strong of a taste.

 

 

 

 

 

Sounds like a caprese salad with fried eggplant. Yummy!

 

Cassie

" life's a garden, dig it! "

 

On Sep 1, 2008, at 1:48 PM, " Pamela " <jadegirl2803@ > wrote:

 

I am always trying to find new ways to do eggplant parm. I get tired

of the same old way. Last night I had some friends over to celebrate

the end of a wonderful summer here on the East Coast (Penna) and I

decided to try something very different. Sort of a fresh version of

eggplant parm:

 

I used small egg plants, one purple and one white (the white has a

slightly sweeter taste to it). I sliced and dipped the eggplant in

egg and soy milk and used garlic herb bread crumbs. I fried the

eggplant in veg oil. I served the hot egg plant w/ sliced fresh

tomatoes (straight from my friends garden) and slices of fresh

mozarella and a fresh basil leaf.

 

It was awesome, I just reheated the eggplant for lunch in my toaster

oven and it was just as good as it was last nite. I can't wait to go

to the farm tomorrow and pick up some more eggplant.

 

I was also thinking crumbled feta would taste good in place of the

mozzorella. If anyone decides to try this let me know what you think.

 

Pamela