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Thread: No-recipe eggplant recipe

  1. #1
    gloria.p Guest

    Default No-recipe eggplant recipe


    I was reheating some spaghetti sauce I made ahead yesterday for use
    today when I realized I hadn't planned for a vegetable (and am getting
    tired of salad.) Sunday nights are casual around here.

    I had a couple of eggplants in the crisper and decided I would try
    to make an easy eggplant Parmesan (I have never made e.p. at home.)
    I peeled and sliced one of the eggplants, sprinkled lightly with a
    homemade spice blend and fried the slices till brown on both sides in a
    surprisingly small amount of oil.

    I arranged the slices in a 1 qt. oven-proof casserole, spread the first
    layer with a handful of grated mozzarella and topped with a second layer
    of eggplant which I topped with a handful of freshly, coarsely grated
    Parmesan. I ladled about 1/2 of sauce out of the kettle and spooned it
    over the top, then placed it in a 250 degree oven to melt the cheese and
    stay warm till the pasta was ready.

    It was DEEEElicious!

    gloria p


    (To return to another thread about proofreading, I just realized that
    I typed that I "friend" the eggplant in oil.)

  2. #2
    Becca Guest

    Default Re: No-recipe eggplant recipe

    On 4/18/2010 10:12 PM, gloria.p wrote:
    >
    > I was reheating some spaghetti sauce I made ahead yesterday for use
    > today when I realized I hadn't planned for a vegetable (and am getting
    > tired of salad.) Sunday nights are casual around here.
    >
    > I had a couple of eggplants in the crisper and decided I would try
    > to make an easy eggplant Parmesan (I have never made e.p. at home.)
    > I peeled and sliced one of the eggplants, sprinkled lightly with a
    > homemade spice blend and fried the slices till brown on both sides in
    > a surprisingly small amount of oil.
    >
    > I arranged the slices in a 1 qt. oven-proof casserole, spread the
    > first layer with a handful of grated mozzarella and topped with a
    > second layer of eggplant which I topped with a handful of freshly,
    > coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
    > kettle and spooned it over the top, then placed it in a 250 degree
    > oven to melt the cheese and stay warm till the pasta was ready.
    >
    > It was DEEEElicious!
    >
    > gloria p


    I'm glad you enjoyed your first eggplant parmesan. :-P Every time I cook
    it, I wondered why I waited so long to have it again.

    We planted a couple of eggplants last year, we liked one variety and one
    we did not. The ones we did not like, were small, variegated eggplants
    with really tough skins. We will see how our eggplants do this year, we
    may be having eggplant parmesan more often. I am so glad you tried it
    and it turned out so well, good for you. Just reading that made me
    hungry. lol

    Becca

  3. #3
    brooklyn1 Guest

    Default Re: No-recipe eggplant recipe

    On Mon, 19 Apr 2010 10:55:49 -0500, Becca <[email protected]> wrote:

    >On 4/18/2010 10:12 PM, gloria.p wrote:
    >>
    >> I was reheating some spaghetti sauce I made ahead yesterday for use
    >> today when I realized I hadn't planned for a vegetable (and am getting
    >> tired of salad.) Sunday nights are casual around here.
    >>
    >> I had a couple of eggplants in the crisper and decided I would try
    >> to make an easy eggplant Parmesan (I have never made e.p. at home.)
    >> I peeled and sliced one of the eggplants, sprinkled lightly with a
    >> homemade spice blend and fried the slices till brown on both sides in
    >> a surprisingly small amount of oil.
    >>
    >> I arranged the slices in a 1 qt. oven-proof casserole, spread the
    >> first layer with a handful of grated mozzarella and topped with a
    >> second layer of eggplant which I topped with a handful of freshly,
    >> coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
    >> kettle and spooned it over the top, then placed it in a 250 degree
    >> oven to melt the cheese and stay warm till the pasta was ready.
    >>
    >> It was DEEEElicious!
    >>
    >> gloria p

    >
    >I'm glad you enjoyed your first eggplant parmesan. :-P Every time I cook
    >it, I wondered why I waited so long to have it again.
    >
    >We planted a couple of eggplants last year, we liked one variety and one
    >we did not. The ones we did not like, were small, variegated eggplants
    >with really tough skins. We will see how our eggplants do this year, we
    >may be having eggplant parmesan more often. I am so glad you tried it
    >and it turned out so well, good for you. Just reading that made me
    >hungry. lol


    Slice eggplant into slabs, brush lightly with oil, season, and
    grill... you'll never look back.

  4. #4
    gloria.p Guest

    Default Re: No-recipe eggplant recipe


    > On 4/18/2010 10:12 PM, gloria.p wrote:


    >>
    >> I arranged the slices in a 1 qt. oven-proof casserole, spread the
    >> first layer with a handful of grated mozzarella and topped with a
    >> second layer of eggplant which I topped with a handful of freshly,
    >> coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
    >> kettle and spooned it over the top, then placed it in a 250 degree
    >> oven to melt the cheese and stay warm till the pasta was ready.
    >>


    OOps, that should have read 1/2 CUP of sauce.

    gloria p

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