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Eggplant Parmesan II
December 04, 2005

Recipe needed a little manipulation but it turned out so good. I added spinach and used Muir glen tomatos. My husband and preschooler loved it. I am giving this recipe 5 stars just because it is a great way to experiment and encourage you to try cooking with eggplant (wich is great and yummy). I read most of the reviews before starting out. The most common problems seemed to be the texture of the eggplant after cooking (undercooking) and the bitterness? (Not really an issue). So I sliced these very very Thinly, about a quarter of an inch. Salting eggplant to remove bitterness didn't make sense to me because salt will induce osmosis and draw out water which you need to keep the flesh plump. You do not want a withered eggplant. I did my own test and it seemed that the part between the skin and flesh was the most bitter? so I just peeled it more deeply and let it sit in fresh cold water for 15 minutes. The eggplant was not bitter at all. But I think that may also have to do with the variety of eggplant available to you. So try a different variety if your eggplant is really bitter. Finally after cooking my dish for 30 minutes the flesh was still chewy so I had to let it cook for an additional 30 minutes. At this point the eggplant had a great texture. So either the cooking temperature or the time frame was off. So other than these minor setbacks, The meal was really good, it was like an eggplant lasagna. Thanks for the recipe I will make it again.

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