How To Cook Eggplant
Instructions
Step 1: Salt the Eggplant Before Cooking
Most eggplant recipes require you to salt the eggplant before cooking. This removes the excess liquid before cooking, so you don't wind up with soggy eggplant parmesan. Dishes where the eggplant is stewed, such as ratatouille, don't require salting.
Cut the eggplant into slices 1/2 inch thick, either crosswise or lengthwise.
Sprinkle the eggplant liberally with salt, and allow to drain between paper towels for 30-60 minutes.
Step 2: How to Make Eggplant Cutlets
Breaded eggplant cutlets can be eaten on their own, topped with sliced tomatoes and cheese and broiled, or used as the basis for eggplant parmesan.
Ingredients for Eggplant Cutlets
3 eggplants, about 3/4 pound each
3 large eggs, beaten
1 bunch Italian parsley, minced
1 cup dry unseasoned bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
How to Make Eggplant Cutlets
Salt the eggplant slices for half an hour, rinse, and pat dry
Heat olive oil in a large frying pan over medium-high heat.
Place beaten eggs into a shallow bowl.
Combine the bread crumbs, parsley, salt and pepper in a separate shallow bowl.
Dip the eggplant slices into the egg, then into the bread crumbs.
Carefully place each breaded eggplant slice into the hot oil. Don't crowd the eggplant;you'll probably need to do several batches.
Fry each slice until golden brown on each side.
Place the cutlets on paper towels to drain off the extra oil before serving or using in a recipe.
Step 3: How to Make Stewed Eggplant
This recipe is similar to ratatouille, minus the zucchini and peppers:
Ingredients for Stewed Eggplant
4 1/2 pounds eggplant, peeled and cubed
1 clove garlic, minced
1/4 cup olive oil
1/4 cup fresh basil, minced
2 cups canned Italian tomatoes
How to Make Stewed Eggplant
Put the oil in a pot, saut the garlic until it is golden.
Add the eggplant and saut over medium low heat for 10 minutes.
Stir in the tomatoes and the basil.
Simmer for ten minutes, until the eggplant is tender
