I am a veggie, but every once in a while, I fail to escape the nasty grease. The best example, is when I make eggplant parmesan, or eggplant sandwichs. Both include breadcrumbs and frying in oil. With the eggplant parmesan, it is topped with pasta sauce and cheese, the second, uses the two bread crumbed slices of eggplant as buns, with mozzeralla and basil in between the two B.C eggplant. But the finished product is far to GREASY!!! The first few times I did eggplant parmesan, it was not to bad, but lately, it has been way to greasy!!! What can I do? Even when patting them dry with napkins, it is to greasy. I used pure vegetable oil by crisco, which is obviously the culprit, after 2-3 greasy affairs. trust me, I had my doubts when buying it and now I am sure, IT SUCKS!! Is there a better cooking oil? Oilve oil is far to expensive. But, looking for some advice on how to make better eggplant recipes.
I like sunflower oil and it's not too pricey. If your food is too greasy you can try turning up the heat a bit. Also put your fried vittles on a wire rack over cookie sheet in the oven for a while and a fair bit of oil will drip off.
coconut oil!! way less greasy and adds such a nice flavor to all dishes.. its pretty much all I cook with all though I like to use olive oil on some dishes like roasted veggies.
I've gotten to where I use pretty much nothing but coconut or olive oil. I can't even remember the last time I had regular soybean ("vegetable") oil in the house. Occasionally I use Earth Balance margarine, depending on what I'm making. Like the rare mornings I make pancakes, I fry em in margarine. Try cutting down on the cheese? Try adding more raw food to your usual menu? Personally, I'm addicted to salads of every sort. And I used to eat a LOT of cheese, but it's been over a year now and I'm totally over that now. Just a couple of suggestions...
Wrap several ice cubes in a plastic bag and drag it slowly through the surface of the warm pasta sauce. The fat will harden and cling to the bag. Wipe the bag and repeat as necessary.
^^^^^ that's a good tip, alternatively use a slice of bread to soak up the fat or oil. i usually use a spray oil, the smallest amount, just to stop stuff sticking
fat doesn't bother me, as long as it's not from an animal eggplant is tough because it needs lots to cook - mostly i cook indian food which is oily as hell [if done properly] that "pure vegetable oil" is usually crap though, even canola is better . . . oh, yeah, you don't really need cheese, do you?
No, but you want it...:devil: I second the coconut oil. Great for frying, not too expensive. Peanut oil is pretty damn good too. Black walnut oil is the absolute best but $$$
OLD ass thread, but I'll reply for anyone with the same problem. Put your oil in this..... I use a misto and It cuts down the amount of oil I need to use to fry, by more than half. Or like suggested above use PAM for a no/low calorie alternitave. Cook with this.... There goes the rest of the oil into the drip catcher. George Foreman made my stove obsolete.
