Re: egg plant parmagian

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
> 
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> 



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

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