Argh!
1st attempt at making eggplant parmesan some while ago resulted in charring and the smoke alarm going off.
2nd attempt at making eggplant parmesan tonite resulted in charring and the smoke alarm going off.
Why oh why is this so hard for me to make? I follow different instructions each time. How hard can it be? Dip eggplant slice into eggs and then flour and then place in the oil. Bam, a few seconds later, no Emeril but just me burning eggplants to oblivion. Is this a situation where those "inspirational" quotes apply to tell me to "never give up"? Or is this just something I should never never ever attempt again? =P
~ For those of you who haven't lived with me in awhile, I'm not that bad at cooking anymore! In fact, I'm turning into one faaabulous baker. ;o) It's just this darn eggplant!
5 Comments:
here's a cliche....third time's the charm
I agree with T. Cooking eggplant requires LOTS of oil. Those things just soak it up like crazy. Use olive oil...at least it's healthy! =)
i put tons of olive oil this time, it's the flour's fault, it detaches from the eggplant and then starts burning up in the oil... i can't figure a way out of this...
Olive oil is not good for frying. It has a very low smoke point (350 deg)--that's the temperature it burns at. Canola oil has a higher smoke point. Peanut and safflower oil are best.
Let the eggplant rest after battering, this will allow the batter to set. You also don't want to deep fry it. Deep frying it keeps moisture from escape. This can be a good and bad thing. It's bad because it makes it easier for the batter to fall off. Fry it in shallow oil so that you allow moisture to escape and prevent the batter from just falling off after it is cooked.
-Vince
wowee! thanks vince, you can totally beat alton brown at his game!
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