Eggplants are out now, so we are cooking what is available. We only get good eggplants about 2-3 months out of the year, so time for all those recipes like moussaka, babba ghanouj, etc.....
Tried the Tyler Florence Eat Fresh Eggplant Parmesan recipe and I have to be honest, it wasn't worth the effort. We are having the leftovers tonight. What went wrong?
First, he doesn't have you salt the eggplant. D agrees with Tyler - if the produce quality is high, this step isn't required.....or is it?
Dredging in egg then panko, and frying in a pan was disastrous. Maybe I mis-read the recipe, but 1/2" seems way to thick, there is no way these would cook in 3-4 minutes per side at 5000+ ft. in altitude.
Canned tomatoes are practically banned in our home due to the BPA liners in the can, so we have been using the tomato sauce in the glass bottles instead. The sauce was fine, but because the eggplants weren't really cooked inside (yes, the outside was but they were just too thick), we had to bake longer. That dried out the sauce, and the fresh mozzarella turned to rubber.
Most of the other recipes in this book have been excellent. Honestly, it was still better than, say, Olive Garden (which I secretly like, don't tell D).
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