Yummy, I love cheese to the extreme of not being good for me. For the most part all of them except the spicy ones were they add jalapeno. In general I hate spicy food. How do you prepare the eggplant so its not bitter tasting?
This is how I do it: 1. Cut the ends off, peel it, slice into rounds about 1/4" thick, or about as thick as a CD case. 2. Liberally salt both sides of each slice. Put them in a colander in the kitchen sink and let them sit for about an hour. 3. After they sit for an hour, turn the tap water on to a very slow stream. Rinse off both sides of each slice. Squeeze each piece like a sponge to get as much of the brown water out as possible. Set them aside with as much water squeezed out as possible. 4. Coat each slice with flour, then beaten egg, then Italian bread crumbs. This is the messiest part. You can mix in some salt and pepper into the flour if desired. 5. Get a large frying pan and heat it on high with about 3/16" deep of grapeseed oil in it. 6. Fry each piece for about 2 minutes per side until golden brown. 7. As you take the pieces out of the pan, put them on a layer of paper towels to sop up any excess oil. 8. In a 9" x 13" pan, layer red sauce/marinara of your choice, eggplant, shredded mozzarella. Repeat layers until you run out of ingredients. One real big eggplant should give you enough to repeat the layers twice so you have three sets of layers. Top the last layer with more sauce and cheese 9. Bake uncovered at 425 for about 15-20 minutes or until the cheese looks golden brown or however you like it.
Last night was grilled sockeye and halibut with a side of bleu cheese/almond green beans and homemade tartar sauce. Was super quick prep and cook time, fine dining under $25 for the two of us.
Yes, the idea is to get rid of the brown bitter water (say that three times fast). The salt draws it out and then you rinse it off gently. What you can do is layer the eggplant with paper towels on a tray and put it in the fridge overnight with something heavy on top. The water will slowly get squeezed out and absorbed into the paper towels. There is also an eggplant press thing you can get that works like a screw type two or three jaw puller but thats overkill IMO.
Pot pie for me tonight At least its a Marie Callender's but wow I can imagine the salt and preservatives!
Y ou guys showing your culinary genius makes me proud! We did this tonight, bacon, avocado, and tomato… We are skipping the lettuce.
On this second one, I’m using avocado dressing, homemade… When you substitute this for lettuce, you won’t be disappointed!.
When you have a zucchini plant and find one bigger than your forearm there's not much you can do with it but stuff it:
1 lb sweet sausage (casings removed), 1 minced onion, 1 red bell pepper, sliced mushrooms, a little fresh chopped basil, about 3-4 cloves minced garlic, a can of crushed tomatoes, shredded mozzarella, oregano, parsley, salt and pepper. I had a bunch of the stuffing left over. Basically I stuffed it with some standard pizza toppings.
