Nooo not the plastic ****e you can buy in a drum but cut from a whole round, sometimes I used Reggiano.
Aubergine? Are you going to make the Bechamel sauce or use a low fat creme fraiche with two egg yolks in?
Not making bechamel, I don't really like it. I like this kind of dish quite dry, considering doing a sliced boiled egg layer then creme fraiche and nutmeg with feta on top.
I used to prefer an aubergine parmigiana because like you I was never all that keen on béchamel sauce.
That looks nice, just how I like it. I'm going to do the egg still but lose the creme fraiche. I have parmesan so will use that instead of buying pecorino. I'll use the feta tomorrow for the fried feta dish. Sorted.
Going to have an Indian takeaway tomorrow but sticking to the veg thing. Never really had a veg takeaway but the Indian place is really good so let's see if they can impress me here.
I alway judge an indian restaurant by their vegetarian dishes, so far it's turned out to be a good yardstick.
There's a restaurant in London on Drummond Street called Chutneys. You could eat there all week and not realise you hadn't touched any meat. The all you can eat lunchtime buffets are superb!
Don't wait too long mate, the whole area's going to be knocked down for the Euston Station Redevelopment in the next few years.
Came across that in New York, egg plant parmigiana as they call it. Was a veggie when I went over there, decades ago. I missed out on all the burgers and ****!
So I've edged toward the aubergine parmigiana other than moussaka here, going to still use potatoes in it though. We'll see how that works.
