My grandmother makes the best fried eggplant. The best. In the whole wide world. But I haven’t had any since I was in 7th grade. That’s been a long time, friends. (Mimi, please make me some fried eggplant!)
So I anxious to make it myself to see if it was as delicious as I remembered. Mark Bittman suggests cutting your eggplant in ½ inch slices. In my humble opinion, I think that’s too thick. Mimi’s wasn’t that thick. And in the end the pieces were too big to pick up and were just too thick. So if you make it at home, I would recommend cutting it about ¼ of an inch thick.
I’m really getting better at this frying thing. My mom never fried when I was growing up, so it’s a new concept to me, even though I was raised in the South. Bryan really didn’t take to the fried eggplant, which was a bummer, because we now have a large stack of left over eggplant.
You could scrape off the bread crumbs on the egg plants and make pasta with eggplant and balsamic vinegar in p. 519. The cheese doesnot have to be feta or ricotta. If you have some leftover chicken, throw it in the pasta also. If the pasta is bland, throw in some chopped tomatoes. That will get another recipe out of the way. Just a suggestion. Paul.
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