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Reply to "eggplant--why?"
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[quote=Anonymous]The key is to buy the small ones and to “salt” them to release the bitterness and excess water. I am Italian-American and I slice small eggplants thinly lengthwise, roast them with olive oil, salt and pepper and make an eggplant parm by layering the slices with marinara and Romano and sprinkling the top with Parmesan. No frying, no breading, no mozzarella. It is one of my favorite dishes. In my hometown of Milwaukee, all of the Italian restaurants serve deep fried eggplant strips with parm, marinara and lemon juice, and it is out of this world! It would surely make any of you converts. [/quote]
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