Quote:
Originally Posted by Trish Crocker
Gracie, when I make it, I do use the salt. I was told by my Italian ex-mother inlaw that the salt helps to remove moisture from the eggplant..thus making it less mushy (not sure if it's true) I peel it, slice it and then line a colander with it and put a large pan filled with water on top of it to squeeze out the moisture. I leave it that way for about 20 minutes or so. After that, I dip it in flour, egg and milk mix and then bread crumbs. It tastes so good I usually end up eating a few slices before putting it in the pan with the sauce. Good luck! I've tasted your cooking so I know it will be excellent!
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You may not know where my house is like Gracie does, but if you make sandwiches with the leftovers, I'll be more than happy to give you directions to my place!
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Getting up off the floor is another story.
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