Sunday, February 17, 2008

And I Thought It Was Best With Beaten Eggs!

For my twenty-two years of life in the Philippines, I have learned how the eggplants were cooked. The best that I like is the "tortang talong" or the eggplant grilled and peeled then soaked in egg after which, it is fried. This is the one I like so much. The other menu includes talong with other vegetables like the squash/pumpkin and eggplant in the "Pinakbet" (a Filipino delicious vegetable mix). Other ways to have it cooked it is in "adobo"-similar style of cooking, sauted eggplant or eggplant salad (my second fave). I once tasted one menu of eggplant as an appetizer at Buto't Balat Restaurant in Iloilo City (Philippines) and I liked it too. It was (seemed to me) a grated eggplant, formed and baked with oil... or so it seemed.

Why I tell eggplanty things now? Because I have discovered a new way to make it and i tell you that it's really delicious. Of course per my palate! Do you know lasagna? This eggplant menu I'm telling you is purely Italian, prepared like how one prepares lasagna. Now you have a little clue.

When I saw how it was prepared, it seemed weired to me. But after I ate this "Parmiggiana" (this is how it is calle) it suddenly became one of my favorites. It is a layer of grilled eggplants sprinkled with formaggio (an Italian cheese) and thickened with "scamorza" (another Italian cheese but just a little harder than mozzarella). It is then mixed with boiled tomato sauce and then placed in the oven to let it ready. I'll just share with you how it was prepared and you may experiment on it if you get interested. But for me, it is really healthy and delicious. Why? Because it's all vegetable and so much calcium from cheese. Good for those who watch their cholesterol from fats and for those diet conscious. Of course it's good for vegetarians as well.

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