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RE: egg plant parmagian

Hi Tony,

I'd love to have this eggplant recipe also - would you be so kind as to post
it here when you get to it?  And yes, that's a great picture of you!  It is
nice to be able to put a face with the person.

I'm only about 6 months behind now - I know I promised someone a pumpkin
recipe or two (remember back when that was our recipe topic?) and I just got
around to pulling out my pumpkin cookbook, which I got at Mystic Seaport in
CT probably 15+ years ago, in case anyone is wondering where a cookbook
devoted to pumpkins might come from.  Anyone looking ahead that far and want
any?  See, I'm not really late, I'm way early (that'll be the day).

Finally sent in my order to Musser Forest for a bunch of shrubs.  Have not
ordered from them before so this'll be interesting, and some are bareroot
and some potted so that will also be a contrast.

And I have some crocus up and blooming - what a quick turnaround from being
buried under all that snow as recently as last Friday (still have a couple
small piles but they are on their way out).

Maryland zone 6

-----Original Message-----
From: romans810@juno.com
To: gardenchat@hort.net
Sent: 3/18/2003 8:19 PM
Subject: Re: [CHAT] 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
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the

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

To sign-off this list, send email to majordomo@hort.net with the

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