My mom absolutely loves eggplant parmigiana, so I thought I'd fix her some, but gluten-free style. [This blog entry is from 2012 summer.] So I dumped a bunch of cornmeal into a bowl, some ground quinoa flour, and Italian seasonings. In another bowl I beat three eggs and then proceded to dip the zucchini slices into the egg batter and then into the coarse "breading" mix. Fried in olive oil over a low heat (which took a long time ... didn't want the oil to get too hot and become trans fatty), Mom said hers [the first picture] tasted really good. Mine were just dipped in egg batter and then fried [the last picture]; they were OK but too disgustingly greasy. I'm not used to fried foods of any kind, so if I were to make them again, I would bake them; however, I've got some ideas about making raw eggplant parmigiana, which would keep the enzymes in tact. Hmmm, thinking about this ....
I think in the future a good "breading" for baked parmigiana would be crushed hemp seeds, coarse millet flour as a substitute for the cornmeal, and seasonings. And I think baked, they would be delicious. For raw parmigiana, eggplant slices could be dipped in sprouted lentil "batter", seasoned, and put in the dehydrator for a few hours. And I think they would be fantastic ... ok, expect a blog entry on this in the near future!
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I love eating aubergine (eggplant). I fry it with egg, flour and some seasoning. Good luck as you venture in cooking different dishes for eggplant. Having it on your backyard is like having a stock medicine, for your info it is now used as an alternative treatment for cancer like skin, bladder and other types of CA.
ReplyDeleteThanks, Elinor. I love nutrition notes on food items! And now I have to look up the meaning of "CA" cuz I'm unfamiliar with that term, but which I need to know as I'm now taking a nutrition class.
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