Gracie, I was wise enough to take an eggplant cooking class at Redsauce a few months ago and picked up some good information. They cook about 40 lbs (if I'm remembering that correctly) of eggplant a week in the busy season and Kevin says not to salt the eggplant! They peel the eggplants and slice about 1/4 thick, long ways. Dredge in flour, then an egg wash that has been seasoned with salt, pepper,and parmesan cheese. Do not dredge back in the flour. Fry in medium hot oil (not evoo) until browned and drain on paper towels. At this point they would make the parm, or my favorite, eggplant rollatini
I'm also guilty of using bottled sauce but did step up in quality being sure to use MARINARA instead of spaghetti sauce.
Good luck and let us know how it turns out!
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