Last December Peg was here for a visit and she made her famous fried eggplant. We were hanging out with her in the kitchen while she cooked and noticed that she floured all of her eggplant slices before getting her eggs and breadcrumbs ready. Then she left them in a stack on the cutting board while she assembled her abbreviated breading station. By flouring all the eggplant first she made the entire system more efficient. You don't have to worry about getting confused about which hand to use or crossing hands over pans. You have two hands and two stations: eggs and crumbs. If you're pressed for time, you can even flour the slices, leave them to rest for a couple of hours, and then finish breading and frying later on. Thanks to Aunt Peg for the whack on the side of the head.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
