We are thankful for our garden which is producing an abundance of eggplant - tomatoes are just now coming in along with zucchini, peppers, Swiss chard, more beans and other good stuff.
We are thankful for this eggplant which earth has given and human hands have made. I've done this before but here is a brief summary: peel, slice, salt the eggplant; dredge in flour that has been seasoned; dip in egg, dip into bread seasoned crumbs; place on oiled cookie sheet and bake at 375 for 25 minutes or until tender; sprinkle with parmesan (parmigiano) - this is what makes it eggplant parmigiano; put some tomato puree or sauce on bottom of a casserole, layer the eggplant and sauce into the casserole; top with a little mozzarella if you like; bake at 350 for another 25 minutes or until bubbling hot. Suggestion : Serve with fried sausage and peppers.
4 comments:
I can't believe I've been missing all your posts!!! Just thought about it and thought I'd better see what was going on. I'll get my reminder fixed... but I have been CRAVING eggplant parmigiana lately. Now it's even stronger!
Thanks Mitch,
I've been on hiatus more or less, not even keeping up with you or the many others I used to follow faithfully. I do catch your blog now and then, then I have to catch up on a slew of posts.
I just popped in too for the first time in a while - and lo and behold I have a big eggplant and thought - what should I do with it ?!
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