Quote:
Originally Posted by Colorado_west
How to you make sandwiches of them ? New to me.
Store here had no eggplants. My white I had grown was White cloud? I think I peeled. I did not the long slim asian. I soak my slices of eggplant in salt to take out any bitter. I had always just had black beauty. I peel Mom did that so I did that.
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I sliced them lengthwise and then dipped them in an eggwash, then in breadcrumbs mixed with parmesan cheese. Fried them up til crispy on the outside and fork tender on the inside. Melted a slice of soft white cheese on them and ate them on a crispy roll with sliced tomatoes and pepper relish. It was quite tasty, just didn't like having to pull the skins out after the fact, blech.
And yes, MJC, considering the poor weather here this growing season, it doesn't surprise me that skins on eggplant (and tomatoes) have been less than desirable in texture. Hopefully, 2010 will be much better. TY