Do you have family favorite meals handed down generation to generation and the entree has no written recipe in a box nor is it scribbled on the back pages of a scrappy old cookbook? So do I. No measurements, just basic tad of this, smidgen of that etched into memory.
In our house, a favorite is
Eggplant Parmesan.
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| Slice washed eggplant in 1/2 inch slices. Coat in egg wash, then coat in seasoned breadcrumbs-I add to the seasoning with fresh parsley and oregano, and some grated Parmesan cheese. Saute in olive oil until golden brown. |
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A simmer a pot of sauce made from crushed tomatoes, "pinch" of granulated sugar, fresh oregano, basil, garlic
and beef base. |
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| The sauce simmers for maybe an hour or so. |
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| In casserole dish spaghetti noodles cooked al dente. |
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| I add a small amount of sauce to top of noodles. |
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| Stack or layer sauteed eggplant. |
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| More sauce to cover eggplant completely. |
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Fresh shredded mozzarella cheese on the top of the sauce and it is ready to bake at 350 degrees for 45-60 minutes
(covered until the last 10 minutes, then remover tin foil to brown cheese lightly). |
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| Let's eat! |
I am telling everyone you have so got to make this! My sister can make this like no one else....better then anything i have ever had anywhere in my travels :} Wish i was there to indulge in some.....
ReplyDeleteyou need to make a you tube video of this
kat
This looks so good!! I swear I believe I could eat this everyday.
ReplyDeleteI love eggplant parmesan! We would love to have you link up to our party!
ReplyDeletehttp://baked-inthesouth.blogspot.com/2012/07/made-it-by-monday-link-party.html
Thanks for the linky invite, I did just that and also joined your GFC : )
ReplyDelete