Tirza
02-18-2007, 01:04 PM
I FINALLY made the Eggplant Parmesan on Friday. As I was grinding the pine nuts for the breading, they went almost into a paste. I was a little perturbed that I had let it get that soft and was just about to get out another cup of pine nuts and try to make it up again, but more crumbly this time.
Then I thought - I don't really want to use macadamias in the cheese either as they are so expensive (unless I get that $4. per lb. deal someone mentioned here) Anyway, the ones I have cost $9. per and I am hoarding them. So I decided to use the pine nut paste instead of macs along with the cashews for the cheese. It was great!
Then I thought that the eggplant breading should really be sort of crumbly so I got out the sunflower seeds. I just got a 50 lb. bag, so I can be very free with them. They are much cheaper, with less fat. In that case, I don't mind doing a little subbing if the recipe taste and texture is still good. So I made a nice crumbly breading with them, sprinked it thickly all over and under the eggplant slices, in between the overlaps too.
Then I did the rest of the recipe as printed and dehydrated it. WOW! That was so good! The only trouble is, I made a whole recipe and there are only the two of us, so I have a LOT of this dish.
I had to make it in two smaller pans as I have the L'Equip dehydrator which is rectangular, but with the hole up the centre, so I can't put a big pan in there. Also, the trays do not adjust for higher items, so I ended up putting one tray upside down over the pans, and then the lid. It was a bit precarious since the ridges are not aligned properly then, but at least it worked.
So like I said, I had way too much Eggplant Parm, so I put it in the freezer. I have a feeling that it is going to "weep" after it thaws, but that may be okay - I'll just pour off any excess liquid. The thing I am looking forward to seeing is whether the eggplant gets a little more like "cooked" after it has been frozen. I'm sure it will.
I have been also thinking of marinating the eggplant in something before I make it up. That might also help toward that goal.
Gotta get another dehydrator! But I'm going to Israel next week and might be away for a month or so, so I must wait to get the Excalibur until I return. (Boo Hoo! I'll miss going on this site a few times a day - I'll have to make it down to the Internet Cafe a few times and get my "RFT fix".) Boy, without my FP and my KTec and dehydrator, that is going to be one "natural" trip! Everything eaten as is! At least there is tons of fresh stuff there. But I think I may get my daughter in law a Food Processor so I can use it while I'm there. I always take along my little bullet blender -along with a power converter- for small things.
Then I thought - I don't really want to use macadamias in the cheese either as they are so expensive (unless I get that $4. per lb. deal someone mentioned here) Anyway, the ones I have cost $9. per and I am hoarding them. So I decided to use the pine nut paste instead of macs along with the cashews for the cheese. It was great!
Then I thought that the eggplant breading should really be sort of crumbly so I got out the sunflower seeds. I just got a 50 lb. bag, so I can be very free with them. They are much cheaper, with less fat. In that case, I don't mind doing a little subbing if the recipe taste and texture is still good. So I made a nice crumbly breading with them, sprinked it thickly all over and under the eggplant slices, in between the overlaps too.
Then I did the rest of the recipe as printed and dehydrated it. WOW! That was so good! The only trouble is, I made a whole recipe and there are only the two of us, so I have a LOT of this dish.
I had to make it in two smaller pans as I have the L'Equip dehydrator which is rectangular, but with the hole up the centre, so I can't put a big pan in there. Also, the trays do not adjust for higher items, so I ended up putting one tray upside down over the pans, and then the lid. It was a bit precarious since the ridges are not aligned properly then, but at least it worked.
So like I said, I had way too much Eggplant Parm, so I put it in the freezer. I have a feeling that it is going to "weep" after it thaws, but that may be okay - I'll just pour off any excess liquid. The thing I am looking forward to seeing is whether the eggplant gets a little more like "cooked" after it has been frozen. I'm sure it will.
I have been also thinking of marinating the eggplant in something before I make it up. That might also help toward that goal.
Gotta get another dehydrator! But I'm going to Israel next week and might be away for a month or so, so I must wait to get the Excalibur until I return. (Boo Hoo! I'll miss going on this site a few times a day - I'll have to make it down to the Internet Cafe a few times and get my "RFT fix".) Boy, without my FP and my KTec and dehydrator, that is going to be one "natural" trip! Everything eaten as is! At least there is tons of fresh stuff there. But I think I may get my daughter in law a Food Processor so I can use it while I'm there. I always take along my little bullet blender -along with a power converter- for small things.