![]() How to make eggplant ricotta stacks Pre-step Try skipping it yourself to see a) how much it shortens your prep time when making eggplant dishes and b) whether you notice a difference in the taste or texture. So, as I’m always looking for shortcuts when making any dish, I don’t salt my eggplant anymore. I’ve salted the eggplant and let it rest before making the dish and I’ve NOT salted the eggplant and just made the dish. Okay, I’ve experimented with this over the years. We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. ![]() See? Sometimes laziness can be good for your health. But it also makes the dish healthier and I’m all for that. I glare indignantly through the wall and tell him to mind his own P’s and Q’s.ĭo I like the extra work of battering and frying? No. My mom used to batter and fry the eggplant before layering it with all that cheesy, saucy goodness and sometimes I do too. But mostly, I try to be healthy and bake the eggplant before I layer.Ĭhristopher from the other room: “Are you sure it’s not just because you are lazy?” Other than homemade ricotta gnocchi and my famous pancetta, mushroom and spinach version, eggplant parmesan is one of my favorite Italian food. I think it’s the melding of flavors that really do it for me. I love Italian food and I don’t think it’s just because I grew up eating a lot of it.
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