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Aubergine ou Ecraser Parmesan Partie Trois

The French conversion to English reads Eggplant or Squash Part Three ... but I thought the French translation was cooler sounding. Besides If I just said Part Three you probably wouldn’t start reading my column this week - but, here we are. In last week’s column I told you about the comedy of errors that Susan and I experienced while trying to make a recipe tragically titled “Baked Eggplant Parmesan” and by trying to duplicate it we had many mutant varieties with none turning out good. I mentioned that while looking through other Baked Eggplant recipes on the Internet and in my own cookbooks I found several promising sounding variations. I decided to try these and am glad to report success.

I selected a small to medium black eggplant and I had a beautiful medium yellow hooknecked squash handy and went to work with both. Since several of the Baked Recipes pictured unpeeled eggplant I decided to try some that way, too. I was a little doubtful about that but thought that just 3 or 4 slices wouldn’t hurt. I sliced both into half-inch coins and quartered lengthways the hooked neck of the squash. In a rapidly boiling pot of salty water I let all come to another boil and continue for about 5 minutes. You’re looking for them to be done but still firm. I removed and while they were cooling beat up an egg with a dash of whole milk added. I then dipped each into the egg wash then pressed into breadcrumbs and arranged on an oiled cookie sheet. I sprinkled Italian Seasoning on each and baked in a pre-heated oven at 450 for about 5 minutes then turned and baked the other side another 5 minutes. I removed and gently slid onto a warm plate alongside a pile of warm buttered and parmesan-covered Linguine Noodles. AND they were so good!

They turned out just like I had imagined several weeks ago after first reading the illfated “Baked Eggplant” recipe and I now have decided if I bake it again this is the way.

 

 

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