Eggplant ~ Blanching/Freezing
From Cherri Brown, Cherri's Kitchen, former CBS radio cooking program, international caterer, food editor, and author ~ Enjoy
Chinese eggplant (white variety) is an excellent choice for freezing ~ We just happen to have a lot of Aubergine this year.
1. Pick, slice off attachment end, peel, slice to desired thickness, place in container and Fruit Fresh each new addition to the bowl.
2. Large pot, boiling water. For large pot (as above) add 1/2 teaspoon minimum lemon or lime rind, pinch iodized or Kosher salt.
3. Place eggplant slices in water, blanch (boil) for at least 1 minute, no more than 2 minutes.
4. Remove with slotted spoon to bowl of icy, iced water to stop cooking process.
5. Strain/drain, place on waxed paper, fold paper over to make 3 layers; place in lock-type bag (we use Ziploc brand because, frankly, they are the best we have tried), date, and freeze flat, stack the packages, and ouala ~ you have eggplant ready for baking.
To use: Defrost slightly, you may need to gently squeeze out excess water, use per your recipe instructions.
Thanks for watching. Questions? Post here.
Eggplant Recipes : How to Freeze Eggplant
Before you can freeze your sliced eggplant you must boil it for a few minutes, shock it in an ice bath and then draw off the moisture with paper towels. Learn the correct way to freeze eggplant from this free video on eggplant recipes.
Expert: Coreen Shakes
Bio: Coreen Shakes is a professional network caterer based in New York City.
Filmmaker: Ashley Smith
Series Description: The versatile eggplant can shine in a variety of dishes, from fried eggplant strips and Baba Ganoush to that old favorite, eggplant parmesan. Learn cooking, canning, freezing and other valuable eggplant tips from a professional caterer in this free video series.
CAN YOU FREEZE EGGPLANT? Lets Find Out.
I was wondering with all the extra eggplant I have growing in the garden if I could just freeze it. Here are the results.
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Easy eggplant Parmesan recipe
Eggplant Parmesan ????????
2 large eggplants
1/2 cup all-purpose flour
3 eggs
1/4 cup olive oil (for fried eggplant method)
1-2 cups of breadcrumbs
1/2 cup parmesan cheese shredded
2 teaspoons Italian herb blend
1 teaspoon garlic powder
1/2 teaspoon (each) salt & black pepper
TOPPINGS
1 1/2 cups marinara
1 lb mozzarella cheese
1/3 cup parmesan cheese shredded
1-2 Tablespoons fresh basil chopped
1 teaspoon fresh oregano chopped
1 Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
2 Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and sweat excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
3 1 1/2 cups of store-bought breadcrumbs instead.
4 Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
5 Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
6 Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
7 Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted.
#eggplant #eggplantparm #you_can_whip_it #l4l #f4f #eggplantParmesan
How to make EGGPLANT PARMESAN at home (a seriously easy method)
This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
???? EGGPLANT INFO
Eggplant Parmesan, it's History and Italian Origins -
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4 of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro - 00:00
Choosing the Perfect Eggplant - 00:03
Cutting the Eggplant - 00:36
Setting up the Breading Station - 01:09
Simple Tomato Sauce Recipe - 02:15
Breading and Frying the Eggplant - 03:00
Building the Eggplant Parmesan - 04:16
Cross-Section of Baked Eggplant - 05:15
Plating and Tasting - 05:31
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#eggplantparm #italianfood #kitchenandcraft
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