made some eggplant parmigiana + brussels sprouts this evening.
- rating: 6 or 7.
- eggplant slices too thick. the recipe said 1 – 1.5 inches, so i followed it — but no, definitely too thick. maybe the slices were supposed to shrink more the first time around in the oven? anyway, the recipe even called for stacking three slices on top of each other! that would have been way too much — so i just did stacks of two.
- maybe next time, peel the eggplant
- brussels sprouts not tender enough — should have cooked on lower heat, a little longer before cranking up the heat and tossing. the ones that were left in the skillet (while i dished up the eggplant) tasted better.
- the “basic tomato sauce” was definitely good
- cheeses, good
- learning how to “chiffonade” basil, good
- breadcrumbs on top of the eggplant, too much
all in all, not bad. definitely full now even though i didn’t finish my plate. the bread from whole foods was also good. lol.
http://www.foodnetwork.com/recipes/mario-batali/eggplant-parmigiana-recipe/index.html
http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html (the pictures of the brussels sprouts look SO yum. mine only looked 50% as yum.)
