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What else can I help you with?
Can you prepare eggplant parm and cook the next day?
Yes, you can prepare eggplant parmesan a day in advance. Assemble the dish by layering fried or baked eggplant, marinara sauce, and cheese, then cover it tightly and refrigerate overnight. The next day, simply bake it in the oven until heated through and the cheese is bubbly and golden. This method can enhance the flavors, making it a delicious make-ahead option!
Should you salt eggplant before cooking?
IMHO, no. The water content of eggplant is high, so salting them helps to remove some of the moisture. But, in my experience, it makes no difference. The problem with the salting technique is that it increases the sodium content, and that can be a health issue. I prefer to microwave eggplant slices first for a few minutes, then lightly saut
What actors and actresses appeared in The Cook Next Door - 1914?
The cast of The Cook Next Door - 1914 includes: Mae Hotely as Nora - the Cook
Are you going to cook next Saturday?
Yes, I am. I cook every Saturday.
What are the release dates for The Cook Next Door - 1914?
The Cook Next Door - 1914 was released on: USA: 11 August 1914
How can you prepare for the next hurricane?
very hard
Can you prepare chicken cutlets and cook them the next day?
yes we can bread chicken cutlets and cook the next day if we keep them in a tuperware box and keep it in the fridge at room temperature. if you dont keep them in the fridge they will spoil. khushi sirwani class VII E MERIDIAN SCHOOL HYD
Does the White House office prepare the federal budget for the next year?
True thewhite house does prepare the budget for the next year. False it does not
How did egyptians prepare for their next life?
no fricken clue.
What was the point mummification?
To prepare the body for the next life.
What should I cook for my friends next to keep them happy?
Cook their best meal. What they enjoy eating.
Why did the eggplant that you baked in the oven turn a dark color the next day does eggplant take on the color of its surroundings as far as sauce etc?
It's probably less about the eggplant taking on the color of it's sauce or cooking liquid (although it can, to a degree) and more an issue of oxidation. Eggplant, much like apples and potatoes will start to turn a brownish, rusty color when exposed to oxygen in the air. The way that I combat this in my kitchen is to rinse the eggplant with water and a little bit of lemon juice (vinegar and other acids work as well), I stress "little bit" because eggplant is very good at absorbing the flavors of other things. This trick also works on apples and potatoes.
