Posted by Billy NY on July 24, 2014 at 03:38:30 from (66.67.105.23):
In Reply to: Eggplant posted by brian(MN) on July 23, 2014 at 18:41:40:
Grandmothers recipe was to slice it thin, very lightly salt, or not, meaning you don't have to, (I rarely use salt, but here I think just a tiny bit was fine) then press, say with an upside down plate with weight on it, overnight, drain off any fluid, dip/bread, however you like, fry in pan, deep fry would be fine too, then layer in a casserole dish, marinara, spaghetti sauce, want something really good, grow enough tomatoes to make a home made sauce from fresh garden tomatoes, however you wish, then, top off with mozzarella cheese of good quality, bake, 325 F or so 45 minutes, til it browns on top. You can vary any of this, but that's one typical way of an eggplant Parmesan. The internet is full of recipes to try. I've tried growing it for the last few years, not sure whats up with it, soil or what, then there's some bug that makes the leaves look like a screen door, years ago, I could grow it and it would produce excess, likes the same soil as bell peppers, deep rich soil, same nutrients, and I have prepared the soil for it, still marginal, had better luck before in the lower garden with it.
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