Good night and rest well, ms b...*HUGS*
Thanks for all you do for our troops.
Posted on 04/28/2010 6:00:32 PM PDT by MS.BEHAVIN
Once she has the technique down for a dish, it becomes an adventure in seasonings and alternatives.
Most the time they’re really good, and occasionally there’s a stinker. One look is all it takes - a mutual grimace - and we agree not to try this one again!
Blessing and a curse.
Your wiring is just fine.
I’m right behind you.
Night Luvvy
Night everyone.
Good night and rest well, ms b...*HUGS*
Thanks for all you do for our troops.
Eggplant Parmesan! I’d go find the recipe and type it in; problem is, Nana doesn’t use recipes for her ‘talian dishes!!
Go get the fattest, heaviest two eggplants you can find. You want tight skin, deep purple, with no blemishes.
Slice them about 3/4 inch thick, after you peeled it, lay it out on a big pan or plate and sprinkle salt on it, drizzle with a little buttermilk. This cuts the ‘bite’.
Heat your choice of oil or butter in a big frying pan, dredge the eggplant slices in Italian bread crumbs mixed with flour, flip until nicely browned.
Now line a sprayed pan with marinara or meat/bologna sauce, place a layer of eggplant, top each slice with a spread of ricotta and sprinkle some parmesan or romano, and some garlic salt, repeat until eggplant stack is three high, then cover with more marinara.
Dose each stack liberally with shredded Mozzerella, italian seasoning and maybe some black olives, I like the purple Kalamata. Bake for 20 minutes at 350, then turn it over to broil to brown the mozzarella.
That’s pretty close.
She puts the ricotta in a tea towel to drain all the moisture out, then adds some spices and a wee bit of the marinara to it. It’s not a plain ricotta layer.
The eggplant is peeled before slicing; other than that, your recipe is pretty much spot on.
I gotta get gone as well...early day tomorrow. Have a great Thursday everyone!! G’night! *HUGS* around!
G’night, Teenie - have a good day, tomorrow!
Okay, MA - I’m signing off, too.
I’m tired, and have a busy day ahead.
See you sometime tomorrow - don’t work too hard!
Good night and rest well, teen...((HUGS))...hope your Thursday is good.
Hoping to be able to take the afternoon off.
Welcome to the Canteen, txhurl...thanks for sharing your recipe.
Hi Publius....sounds really good. Keeping in mind that I don’t cook, looks like even something I could do. d:o)
Thanks, AZ, for the red, white, and blue tribute.
Good evening, Sand....you are a busy boy tonight.
Oh, I’ve been here many years... got a name change :)
Well then, good evening, or morning as the case may be. Only 10:15p here.
Now this is totally off the wall: back in ‘05 or ‘06 I was listening to Kim Commando on tech stuff and a Kathy in Alaska called in. Was that you? I thought of you immediately.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.