Comments on: real life test kitchen: eggplant parmesan casserole

By: ellen

ellen — Tue, 23 Mar 2010 19:58:56 +0000

Hi-Have you tried frying in Rice Oil?It has a higher smoke point than olive oil!

By: Libby

Libby — Wed, 17 Mar 2010 19:55:04 +0000

I have to give this a tryï»¿ soon. Looks excellent. I might sub picorino romano, but then it won’t be eggplant parmesan. :)

By: Carole

Carole — Thu, 11 Mar 2010 03:29:24 +0000

My eye caught this on the motherload.com because I LOVE eggplant, so I wanted to share my fave recipe with you:
cube an eggplant and 4-5 zucchini and put in roasting pan. add in a container of grape tomatoes (or chopped tomatoes) and stir in olive oil, salt and pepper and fresh garlic to taste. Roast at 400 until tomatoes release their juices and the veggies break down (about 40 min. or so). Serve over couscous and top with feta cheese. SO FANTASTIC! :-)
Thanks for sharing your recipe- I can’t wait to try it!

By: Sarah C.

Sarah C. — Sun, 07 Mar 2010 17:44:52 +0000

YUM! I want to make this tonight!