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Re: egg plant parmagian


OHHH Tony....some day I'm just gonna have to come and meet you and your lovely bride!!! The two of you sound so adorable! Your picture should be up this week. For those who don't know yet...Tony has sent us a photo. My scanner is not working so Pam is getting a friend to scan it and we'll send it to Donna. Such a handsome Italian (be still my heart)!!!!!!

Jesse Rene' Bell
Claremore, OK
Zone 6


From: romans810@juno.com
Reply-To: gardenchat@hort.net
To: gardenchat@hort.net
Subject: Re: [CHAT] egg plant parmagian
Date: Tue, 18 Mar 2003 17:19:37 -0800

Eggplant Parmigiana
Auralie - Just told my child bride you were interested in the above.
She's going to dig into her recipes & we'll send it ro you. I love egg
plant in any way cooked. let us know how it turned out if you decide to
cook it!!1 Good luck.

Tony Veca <><
Another Gr888 Day in Paradise !!!!!
Vancouver, WA

On Tue, 18 Mar 2003 19:32:42 EST Aplfgcnys@aol.com writes:
> Melody, I'm not much of a recipe person.  I usually just cook what
> seems to
> go together well, and it comes out tasting good. I do enjoy reading
>
> cookbooks, though, for ideas, and I have a pretty large collection
> of them.
> Well, I started looking for a recipe for Eggplant Parmigiana,
> thinking that
> would be a good starting place for someone who hasn't eaten
> eggplant. Some
> time and about 15 cookbooks later, I finally found one, but
> unfortunately it
> was not very explicit.  What I did determine, however, was that
> basic
> eggplant preparation usually starts with frying or sauteeing slices
> or cubes
> of eggplant in a small amount of olive oil until softened.  Then
> layer the
> eggplant slices in a baking dish with your best tomato sauce and
> mozzarella
> cheese, top with parmesan cheese and bake until bubbly and brown.
> There are
> all sorts of yummy variations using various meats.  The tomato sauce
> should
> be rich with bell peppers, onions, garlic and red wine.  Olives are
>
> frequently added.  This is a good way to use left-over leg of lamb.
>   Of course, just fried eggplant, either dipped in egg and cracker
> crumbs, or
> seasoned flour, ranks right up there with fried okra and fried green
>
> tomatoes, but I can't in good conscience recommend it, since fried
> foods are
> now so politically incorrect.  I do hope you'll try eggplant,
> however.  It is
> really one of the good things, and the fruits are so pretty - either
> the
> purple or the white kinds.     Auralie
>
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the
> message text UNSUBSCRIBE GARDENCHAT
>
>
>



Tony Veca <><
Another Gr888 Day in Paradise !!!!!
Vancouver, WA

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