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Re: Hello/now vegetables


> Well, Melody, eggplant (young ones, not old and bitter), sliced a
> heavy 1/4" thick, dipped in beaten egg thinned a bit with water,
> lightly floured and fried in a good olive oil (takes tons of olive
> oil) - salt and pepper  - yummy.  
> 
> One of my fav. dishes is eggplant parmesan - which I have tried to
> make, but it's never turned out as good as I can get from this
little
> Italian restaurant we sometimes frequent...so, no recipe from me
for
> that, but if you find it in a good Italian restaurant, order it. 
The
> key is the marinara sauce and I just have never gotten that quite
> right...it's a pain to make, and I don't have time now, so just eat
> it when I go out.
> 
> Marge Talt, zone 7 Maryland
> mtalt@hort.net
> Editor:  Gardening in Shade
> -----------------------------------------------
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> ----------
> > From: Melody <mhobertm@excite.com>
> > 
> > Dear Auralie: Hmmmm...sexy rutabagas and eggplants...now there's
a
> > concept for some Madison Avenue advertising executive! Although,
if
> > anyone has a good recipe or two for eggplant, this is something
my
> kids
> > and I want to try...none of us have ever had it and I have no
idea
> how
> > to fix it...the recipe would be appreciated and you can send it
to
> me
> > off list @ mhobertm@excite.com. Thanks so much!!!

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