Jason wanted to make a big batch of eggplant parm, and I was happy to do so, but I didn't expect 5 eggplants. It took quite some time to bread and fry all that. They did turn out well (thanks, electric skillet) and we now have a freezer full of eggplant ready to go. For dessert I made no-bake chocolate mousse bars from the NYT. I used an Oreo crust instead of graham cracker, and I stand by that choice, but the crust wasn't thick enough (I used the crust recipe from last week's peanut butter bars; I cut the butter in half and that worked, but that recipe was only a 8x8 dish and this was a 9x13. I could have doubled the Oreos). They were still a hit, though. VERY chocolate-y.
Lace, do you just freeze the fried eggplant individually? Or do you make trays of parmigiana and freeze them?
ReplyDeleteI freeze the eggplant as is on a sheetpan, and then throw them in a ziplock. We like them nice and crispy after all that work!
Delete