Re: egg plant parmagian

Agreed.  Very handsome indeed.  But I've always had a weakness for Mediterranean men!!

LOL

---------- Original Message ----------------------------------
From: "Jesse Bell" <jesserenebell@hotmail.com>
Reply-To: gardenchat@hort.net
Date:  Tue, 18 Mar 2003 19:33:08 -0600

>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
>> >
>> > ---------------------------------------------------------------------
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>> >
>> >
>> >
>>
>>
>>
>>Tony Veca <><
>>Another Gr888 Day in Paradise !!!!!
>>Vancouver, WA
>>
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--
Pam Evans
Kemp TX/zone 8A



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