San Diego, California
Member since Dec 2004
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Reviewed Eggplant Parmigiana
Apr 3, 2011 on FoodNetwork.com
“I love eggplant and will do a few adjustments to the recipe next time. I am not fond of the rustic style sauce either, I used 1/2 the amount of onions and it was still full of onions. Next time I will go the extra step and salt the eggplant before frying and use chopped or crushed tomatoes for a smoother thicker sauce. Otherwise, it is terrific.
Mar 13, 2011 on FoodNetwork.com
“I couldnt find piquillo peppers in any store in San Diego, including "Whole Paycheck" (wholefoods) so I had to use peppadew peppers. Also, did you use a real Spanish chorizo or mexican chorizo which is widely available in the west?"”