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Anonymous
2016-01-01 02:04:59 Post No. 7219385
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Anonymous
2016-01-01 02:04:59
Post No. 7219385
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CP general
I make Chicken Parm sometimes. I fry the chicken by doing the usual fIour>eggs>breadcrumbs thing and then plopping it in a cast iron pan filled with hot canola oil.
I want to start adding fried eggplant (or "aubergine" for you thirdworlders) to the dish to make it better, but I'm not sure if it's as simple to do as I would hope. Let's assume I'm cutting half inch slices of eggplant. Can I just do the flour>eggs>breadcrumbs thing and fry it up? Or is the interior of the eggplant not going to be soft? Do I need to put in the over for a little bit first? I've never used eggplant before.