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I did the experiment complete with pictures, unfortunately I managed to to screw up the pictures, but luckily I took notes. I started with two very similar eggplants, globe variety, Like this: I sliced each of the eggplants into five slices of equal width, discarding the ends. I took one slice of each eggplant to make five pairs to treat differently as far ...


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There's a Sicilian preservation of eggplant called Melanzane Sott’Olio. It's similar to giardiniera, but after pickling, you pack it in oil. Because of the botulism risk of putting garlic in oil, it's considered risky for long-term storage (more than a week, and that's refrigerated), even though it was used in Sicily for generations. You might be able ...


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The trick is to draw out moisture from sliced eggplant before cooking - sweating and draining. This isn't like sweating vegetables over heat - you salt both sides, and place between layers of paper towels for an hour or two. This will draw out the excess moisture while seasoning the eggplant - your roll will be less watery and less bitter.


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We have used this recipe as a template for eggplant wrap type dishes. In this recipe example they use a grill but you can also use a rack inside the oven either baking or broiling: PREAHT a stovetop grill pan or outdoor grill over high heat. CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the ...


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I have frozen eggplant Parmesan before with good results. I breaded the eggplant, fried it, then put Parmesan on top while it was still hot enough to melt. I let them cool and then froze the fried eggplant slices separated by pieces of parchment paper. When I needed to use them, I put them on a sheet pan, still frozen, and threw them in the oven until the ...


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I don't think this dish is ideal for freezing, but if you choose to do so, per Martha Stewart: To Freeze: Assemble dish but do not bake; wrap tightly with foil and freeze, up to 3 months. Thaw completely, then bake as directed.



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