tag:blogger.com,1999:blog-33131521.post115754601667295939..comments2024-03-28T22:59:24.437+11:00Comments on where's the beef? Vegetarians in Melbourne: August 29, 2006: Eggplant parmigianaCindyhttp://www.blogger.com/profile/07147906610629741961noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-33131521.post-82042943434229028252010-03-22T09:19:43.578+11:002010-03-22T09:19:43.578+11:00You're welcome, Hitomi. I hope we see you aro...You're welcome, Hitomi. I hope we see you around here again. :-)Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-24162952012524432602010-03-21T05:46:34.124+11:002010-03-21T05:46:34.124+11:00Wow, looks so good! I love eggplant, tomato and ch...Wow, looks so good! I love eggplant, tomato and cheese. I will read more your blog later. Thank you.Hitomihttp://myphotos-h.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-1157847596731697142006-09-10T10:19:00.000+10:002006-09-10T10:19:00.000+10:00That version would also have the super-soft eggpla...That version would also have the super-soft eggplant texture that I prefer, I reckon. Thanks for the suggestion, Mellie! I'll give it a go next time we pick up one of those purple spongy veges.Cindyhttps://www.blogger.com/profile/07147906610629741961noreply@blogger.comtag:blogger.com,1999:blog-33131521.post-1157837882884174432006-09-10T07:38:00.000+10:002006-09-10T07:38:00.000+10:00Hmm...yummo! I love eggplant parmigiana. Another...Hmm...yummo! I love eggplant parmigiana. Another way my Italian grandmother used to prepare them was to slice the whole eggplant in half and bake the halves for about 20 minutes with a drizzle of olive oil. You then scoop out the insides, chop up, mix with fresh parsley or basil, oregano, fresh bread crumbs, pepper/salt, a little fried onion - whatever, and then stuff it back into the eggplant cases. Put back into a baking dish, cover with a tasty tomato sugo (sauce) and parmesan / buffalo mozzarella, and then whack back in the oven for half an hour. Eat that with a hunk of crusty bread, crisp green salad and a glass of vino - it is heavenly.<BR/><BR/>Oh...and I hope you don't mind but I've added your website to my "melbourne's other edible blogs" list over at <A HREF="http://members.melbpc.org.au/~mel/" REL="nofollow">tummy rumbles</A>.Anonymousnoreply@blogger.com