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#799517 - 01/07/13 03:54 PM Re: Eggplant Parmesan Recipe [Re: Angie]
Cinzia - Italian Food Offline
BellaOnline Editor
Jellyfish

Registered: 01/28/12
Posts: 169
Loc: California, USA
Originally Posted By: Angie
Cinzia, this is the way my mother made the dish. My father taught her to cook Italian. His mother was from Alberobello and his father was from Palmi, RC.

I recall her salting the slices and stacking them with a weight on top. This is probably why mine never tastes as good - I don't do that. I'll have to go back to the original recipe.

Thanks so much.


You are so very welcome! Great towns both, where your grandparents were from, amazing food there. I am glad you can appreciate true, traditional cucina italiana.

Take care.
_________________________
Cinzia Aversa
Italian Food Editor
www.facebook.com/ItalianFoodBellaOnline
Also author of the eBook Simple Delicious Italian Recipes.

"Never cook as a chore or duty, or your food will taste like it" C.Aversa.

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#799579 - 01/08/13 04:21 AM Re: Eggplant Parmesan Recipe [Re: Cinzia - Italian Food]
rdywenur Offline
Gecko

Registered: 10/16/05
Posts: 787
I always salted my eggplant too but in the same show Mario Batali said that salting was always done to remove bitterness but that they found out that is not true now and is not really necessary. I am a creature of old habits so will probably still do the way I was taught. (BTW my MIL is from Naples..born and raised till they moved to the Bronx)

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#799609 - 01/08/13 06:12 AM Re: Eggplant Parmesan Recipe [Re: rdywenur]
Angie Offline
Elephant

Registered: 04/18/02
Posts: 4142
Originally Posted By: rdywenur

(BTW my MIL is from Naples..born and raised till they moved to the Bronx)


My grandparents met in NY and lived in Brooklyn. Unfortunately, I never knew them.
_________________________
Angie
Life is Full of Surprises

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#800628 - 01/14/13 12:37 PM Re: Eggplant Parmesan Recipe [Re: Cinzia - Italian Food]
Debbie-SpiritualityEditor Offline
BellaOnline Editor
Elephant

Registered: 01/08/10
Posts: 4700
Cinzia.....I am talking about a homemade delicate tomato sauce, not the marinaras out there today. An Italian woman I know makes a lovely sauce that complements the eggplant parmesan she makes. It is not overpowered at all, and I know what you mean by that. I may just try your recipe. Thank you!
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Debbie Grejdus
Spirituality Site Editor
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