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First of all you must thaw the eggplant completely. Dry it off. Then fry it up but since I am not supposed to give you a receipe, I would fry up onions, garlic, red peppers and other colors, anaheim chili peppers, all very soft, and some other veges you think may go good with this like carrots and celery and once that is done chop up the in nice cubes of ...


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When you reheat something, the heat from the oven is usually just penetrating the outside layers of the food. Conduction within the food is what carries the heat into the center. To demonstrate this, you can try putting something cold (not frozen), and thick in the microwave on high for about 30-45 seconds. Take it out, then cut it in half. The outside ...


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It depends, usually longer is better to get heat into the middle unless you need to develop a better crust, in which case more heat may be called for. If longer is developing enough or more crust than desired, then lower the temp and lengthen the time some more.


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Time is definitely the better option since cranking up the temperature too high can result in a cooked (or even burnt) outside with a cold or frozen inside. Once it's cooked through you can bring up the temperature for a little last-minute browning.


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Yes. If it's a breaded cutlet not yet coated in sauce : Start it on lower heat to make sure it's thawed completely and warmed up (so increase the time), then crank the temperature up to crisp up the coating. Use a broiler for the second phase, if you have one, but make sure to keep an eye on it as things go from golden to burnt rather quickly under a ...



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