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Fabulous Eggplant Recipe

Posted by HeidiCook , 06 October 2009 · 1,143 views

This was sent to me by Susan McLarty:

You can try this recipe and freeze it although in my heart nothing ever tastes as good as the first time you make it.

I like to slice the eggplant into 1/2 inch thick circles then peel them. Dip in egg and then flour or bread crumbs and saute in olive oil in which you have started sauteeing nice pieces of garlic. When I flip them over (after they have become a lovely golden brown) I put a slice of tomato on each piece and then shredded Mozzarella or Italian cheese followed by a little grated Asiago.

Nobody ever said it was dietetic! You should be able to freeze them with or without the cheese and I would suggest without for freezing. Wrap them all together in a single layer with foil then freeze. When you want to enjoy them later, open the foil, put the cheeses on top, seal them back up but tent the foil a bit so the cheese doesn't stick to the foil and put them in the oven at about 325 degrees until the cheese melts. They won't be crisp but they will be delicious.

Per the book "When the Good Cook Gardens:" Eggplant by itself is not a good freezer. However, if precooked and combined with other casserole ingredients, the entire dish can be frozen and defrosted without any significant loss of quality.

Also the book says to freeze eggplant, wash peel and cut into 1/2" slices or cubes. Dip in a solution of 1 tablespoon lemon juice to 1 quart water. Blanch 4 minutes, cool and dip in solution again. Pack and freeze.

I like my way better.

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Karin Andresen
Oct 07 2009 10:37 AM
Thank you Heidi and Susan!

I've been systematically canning, drying, and freezing the remaining vegetables in the garden but, was at a loss as to what to do with the eggplant. I had no idea that eggplant could be frozen and, the recipe sounds delicious.

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