Lots of people come here!
Yes, here are lots of people.
To start this sandwich, fry the eggplant. You can do this up to a day or two ahead of time. Some people use small Italian eggplants, eight to 10 inches in length, with dark, shiny skins, firm to the touch. You can leave the skins on, or you can peel them, as do some masters of the fried-eggplant game. Then cut the eggplants into thin planks and salt them awhile, not so much because they're bitter but because the salt draws moisture from the flesh, collapsing its cell structure and reducing the amount of oil the eggplant picks up when it cooks. Blot them well with paper towels to remove the liquid and the excess salt, and you will be good to go.
Sometimes it makes the news!
In this case, it even made the TV news, though the report was pretty brief and didn't really show all that much of what we wanted.
People spread the word!
We really like it when people tell all their friends on Facebook, Twitter, etc.
Lots of people come here!
Yes, here are lots of people.
To start this sandwich, fry the eggplant. You can do this up to a day or two ahead of time. Some people use small Italian eggplants, eight to 10 inches in length, with dark, shiny skins, firm to the touch. You can leave the skins on, or you can peel them, as do some masters of the fried-eggplant game. Then cut the eggplants into thin planks and salt them awhile, not so much because they're bitter but because the salt draws moisture from the flesh, collapsing its cell structure and reducing the amount of oil the eggplant picks up when it cooks. Blot them well with paper towels to remove the liquid and the excess salt, and you will be good to go.
Sometimes it makes the news!
In this case, it even made the TV news, though the report was pretty brief and didn't really show all that much of what we wanted.
People spread the word!
We really like it when people tell all their friends on Facebook, Twitter, etc.