wrong cheese

you are so silly... actually, if you have like a George Foreman grill, that and some marinade and you can grill those slices and they are YUMMY!!! did it for a friend, he wasn't sure about it then he was HAPPY with it!

*makes note not to serve Dawn chocolate moose*

Uh..Baked Alaska doesn't have dirt in it..runs and ducks behind the couch... It has been awhile since I have had eggplant. Never have had it fried though. I have tried it in the eggplant Parmesan though and the recipes I have tried did have Parmesan cheese in it as well as the mozzarella. Here is an example close to the one I follow. : http://simplyrecipes.com/recipes/eggplant_parmesan/

Well, parmesan/parmigiano means that it comes from a particular area in Italy. I suppose that they have many cheeses there, besides the one that is specific to the region and I suppose that they also have a way of cooking aubergine which they take pride in as being 'local' which they call 'Aubergine/eggplant as done OUR way'. My favourite way of using eggplant is actually a classic Greek recipe. It uses sliced aubergine in much the same way that the flat pasta sheets are used in Italy to make lasagne. In Greece (or perhaps Cyprus) it is called Moussaka and is alternating layers of minced/ground meat (in Moussaka it is lamb) in a sauce, the sliced vegetable, and a white (or Bechamel) sauce. Another way of using it is to slice it at an angle into ovals, drizzle with olive oil and grill it on a very hot - almost red hot - griddle (one of those made of cast iron with ridges) and, when it is nearly shrivelled and has those charred lines across it, to sprinkle with lemon juice and serve as a pastis, canape or tapis (depending on where you come from). Yet another very good dish (for two, I suppose) is to halve the beast lengthways, scoop out some of the seedy bit so that you have a dugout canoe to hold a stuffing made of ground meat, rice, pine nuts &c &c (and the stuff you scooped out) which you pile in the 'boats' and bake in the oven for 15 or 20 minutes.

I really cannot see the difference, Dawny. If they asked for cheddar, maybe. Try it. TATA.

The word parmigiana has always made me think of pajamas, which in turn made me picture chickens in pajamas, always with the trap door in the back. Which is funny, because parmesan doesn't smell like pajamas. It smells like yesterdays socks. I recommend you don't attempt a clubhouse sandwich on your own. All that heavy lifting is hard on a body.

And eggplant has nothing to do with eggs. I've had eggplant/aubergine in moussaka once but I've only ever used it once myself. I tried frying it but wasn't sure how long I need to cook it for. It was leathery and tasteless except for some slight bitterness. I tossed it.

I get that too. I read the directions, and think I have everything and find that I do not have the specific ingredient that makes the recipe right. As for cheese, well what makes me angry is when you go and buy the light cheese, if you are like me and get the old cheese, it tastes like mild. And they think you are going to lose weight that way? In order for me to get the same effect as one small cube of old cheese, I have to eat more of the old light cheese. Yes people who are overweight not only lose their sense of dress, but also their sense of taste. Oh yes and did you also know that they do not have mud in mud pies? Not only that, Funnel cake is not made out of a funnel. Shame!

hi dawn oh I love eggplant when you cook it with tomatoes, onions, and green bell peppers.Ratatouille I think its called but its really good and easy to make too. I always thought that eggplant Parmesan had just Parmesan cheese on it but I guess mozzarella would be good. oh baked Alaska good one dawn. my mom used to make that and it was delicious but I baked mine too long and the ice cream inside was soupy as its supposed to stay solid, as you use really high temp to brown the meringue coating Around the ice cream.

I don't know but now I want Fried Squash!

I make my eggplant parmigiana with spaghette sauce, mozzarella and parmesan cheeses. Or I add what ever cheese I have left over in the frig except the strong ones like blue cheese. After all the eggplant doesn't care.

I probably would have fallen into the same trap as you did with the eggplant parmesan if I had not been making chicken parmesan for my family for almost as long as I can remember and I've always made it with mozzerella cheese and then either mixed some parmesan in with the breading or topped the plate off with parmesan before I served it to my family. You really need a nice cheese that will melt to make this a successful meal.

Ha ha! And where do you get an oven big enough to bake Alaska?! We always have string cheese on hand (perfect snack my daughter). . . so in a sense we always have mozzarella over here. It's a bit of a waste to cut up all the individual string cheese for a dish, but I've done it before! I get so OCD if I intend to make a recipe THAT day . . . if I don't have an ingredient, I'll make a special trip to the store even if I seriously don't have the time!

haha sounds like an interesting recipe though, i'd like to try that one. i've been looking up new recipes to try lately our food routine has gotten a little dare i say boring and safe. ready to take risks, the foodie movement must begin in our household.

The term Parmesan in a recipe title means the recipe includes cheese but not necessarily Parmesan cheese. Mozzarella cheese is used in the eggplant recipe as the main cheese. Parmesan cheese is also used but just a sprinkling over the eggplant when you layer it. Sauce on the bottom, eggplant slices, mozzarella cheese, little Parmesan, salt and pepper then start another layer beginning with the sauce again. Now you can order ravioli Parmesan or chicken Parmesan or veal Parmesan and all are topped with an ample amount of mozzarella and some with a sprinkle of Parmesan or the Parmesan is on the table to add on top if you prefer. That's Italian!