Did a eggplant parmesan today. I think I got the ratio of eggplant to cheese fairly correct - it was still quite "eggplanty". The eggplants were breaded and baked in the oven instead of fried for slightly more healthy result. I used my batch of failed mozarella. This dish can be improved (esp the cheese!) - i'll do it again.
The pasta was surprisingly tasty - it was simply tossed in extra virgin olive oil, salt, and pepper.
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