Gave my supervisor a Rossa Bianca eggplant. This is how she said she makes it. Not much different really from some of the recipes on here but this is a very simple one.
She cuts the eggplant about 3/8" thick (judging by the space between her fingers while illustrating), dips them in egg batter then in (dried?) bread crumbs, before deep frying them. She said the egg batter coats them enough they don't soak up the oil.
I had tried lazily baking an eggplant simply by cutting it in half, not even peeling it, then coating both sides with cooking oil as I had no olive oil. As you can imagine it came out TERRIBLE. Yuk! Spit out the first bite and threw the rest away. It was mushy and green and nasty. My error of course so I will have to give it one more shot cooking it a better way. Looks like I'll have two more Rossa Bianca before our first hard frost sneaks in. I also have a couple Diamond growing and about ready to be picked.
Jeff
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