National What?
It is my creation that consists of homemade breaded and fried (in olive oil) eggplant parm slices
and vegetable lasagna. Seasoned just so. Mix some garlic powder and
basil flakes and a dash of black pepper into the Progresso Italian Style bread crumbs
that I use to bread the eggplant slices. And the eggplant must be fresh -
preferably home grown in my vegetable patch. As are the fresh basil leaves
and fresh tomato cubes and the diced red bell peppers.
(The red onions I always buy.)
And since this culinary project is takes so much time/effort, jarred
Classico tomato and basil sauce may be used - but if I have some of
my own homemade sauce from a recent batch, I certainly use that.
And whole wheat lasagna noodles (overcooked so as to be soft enough),
lots of fresh pressed garlic, ricotta (I won’t again get into the argument over
the appropriateness of using small curd cottage cheese instead),
mozzarella AND some grated Monterey Jack cheese…
You get the idea.
Serve with a bottle of of Cabernet Sauvignon or Claret Red Bordeaux wine.
Homemade sourdough rolls to accompany all of this is optional of course.
Look at me - going into the spontaneous ‘food rant’, and it’s not even the weekend.
There is no reason for this ‘food madness’ now - I just finished a big enough breakfast.
Maybe I need to see a doctor, or psychiatrist, or maybe the ghost of Julia Child…
Yes, bacon can be added to the parmalagna, of course.