Join Date: Jan 2002
Location: next to a big river
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I am not sure about the freezing ? but I would think that you could if it was in an airtight ziploc freezer bag.
For the eggplant, I have this great recipe for eggplant parm that uses a different way of breading the eggplant. I always hated watching the eggplant soak up all that oil too.
Here is what you do:
Cut the eggplant in about 1/2 inch thick slices then put a little bit of mayo-could use vegan or regular-in a bowl and take a pastry brush and VERY lightly brush some mayo on each side of the eggplant slice. After brushing the slices w/mayo just dip each side in your bread crumbs and put on a cookie sheet and broil for about 5 minutes on each side until both sides are golden to light brown. The slices turn out just barely soft and stay a good texture in the eggplant parm. They are also yummy by themselves.
I hope this makes sense. This method is sooooo much easier than all the frying, oil soaking, and egg dipping.
I wish I had a garden full of veggies to harvest-I am hoping next season I will be able to create a space for one. Enjoy your harvest!!