INGREDIENTS

INSTRUCTIONS

1995    
Try slicing the eggplant in half inch slices, then covering each  slice
with a generous amount of salt, and placing it in a sieve.  Place a
heavy weight (one of your cast iron skillets would be about  right) on
top, and let it sit and drip for about an hour.  (Longer  would be even
better). This removes the astringent tasting juices  that many people
don't care for.  Rinse the eggplant very well to remove the salt.
Bread the slices by  dipping them in flour, egg, then flour or
breadcrumbs.  Fry in hot  olive oil until brown.  (You'll be amazed at
the amount of oil this  requires -- eggplant absorbs the stuff like a
sponge.)  Now layer the eggplant in a casserole, and cover with a good
garlicy  homemade tomato sauce, and a generous handful of grated
mozarella and  Parmesan cheese.  Place in a 350 oven, and bake until
the cheese is  melted and slightly browned.  Even Wes, who thinks he
hates eggplant, will eat it this way.  He also likes it brushed with a
little olive oil (herb-flavored oil is  better, basil-flavored oil is
best), and grilled, IF I give it the  salt treatment first.  Kathy in
Bryan, TX  Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994
- Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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