Tuesday, July 29, 2014
Inquirer Daily News

Another reader idea for eggplant parm

A reader suggests an even simpler prep for gluten free eggplant parm

Another reader idea for eggplant parm

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Hello --
I've been making a similar GF eggplant parm, also without dipping into flour, but putting slices of eggplant on non-stick foil covered
broiling pan, lightly spraying or brushing with olive oil, and broiling til golden on each side and soft when inserting fork.
Then I proceed to layer slices more randomly with shredded cheeses, etc., to avoid 'pizza' look.
Back into oven to cook through and meld the flavors, as you do too.

Does your way of searing taste better than broiling would?
It seems it would take more time (plus having a fry pan to clean.)

Just a thought.

I'm also a mom with an adult daughter with celiac, and we love eggplant too.

Shari

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Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

Reach My Daughter's at mfitzgerald@phillynews.com.

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