Re: [gardeners] Eggplant Grinder
Margaret Lauterbach (gardeners@globalgarden.com)
Wed, 11 Jul 2001 08:19:07 -0600
From Philly? Howyadoon? Hey, this sounds great. What are "cappicolla"
sandwiches? Do YOU know how to prepare Spigariello for cooking? Thanks,
Margaret L
>In Philly, they usually called them hoagies, but subs and grinders were
>also used. I remembered grinders being used to refer to one that's baked
>or heated after assembly, like meatball, sausage or eggplant, but I see
>it's also used for cold ones now too.
>
>Eggplant parmigiana was typical. Fried eggplant slices, thick pizza sauce,
>mozzarella, parmigiana on a long Italian roll, baked til the mozzarella
>melted and everything was hot.
>
>We used to take fried eggplant sandwiches when we went fishing in Delaware
>Bay when I was a kid. Just fried ep slices on a fresh Italian roll.
>Assembled hot, packed in a basket with some cappicolla sandwiches and
>eaten out on the boat.
>
>We would peel and slice an eggplant -- about 3/8 of an inch thick, salt
>lightly, stack slices in a glass bowl, and put a heavy weight on top and
>let sit for the bitter juices to seep out for 1/2 hour or so. Then rinse
>off the salt and bitter stuff with cold water, dry on paper towels. Dip in
>flour, then beaten egg with a pinch of salt, then into bread
>crumbs. After the whole batch is breaded, you fry til golden in olive or
>other vegetable oil. Drain off excess oil on paper towels. Good hot, good
>cold, can be frozen for future use.
>
>Carol
>Sunland, CA formerly from Philly