For a very long time we always had at least one child home. This is the first week Bud and I are alone at home while our youngest and the only one still living at home visits her grandmother. A very strange feeling. Laundry is less and the house is very quiet. Thankfully, we have a very productive garden this year so we are keeping busy plucking every ripe vegetable and then either making a meal or blanching for fresh goodness in the colder months. Eggplant has done terrific this year. I made a pan for a barbecue we attended on Saturday and had several requests for the recipe. I find YIAH Queen of the Nile Dukkah is useful in many dishes. It has a lovely peppery flavor. I believe this enhances an old favorite, Eggplant Parmagiana. 1-2 Eggplants sliced 1/2 inch, skin intact Canola Oil Bread crumbs Three eggs beaten and seasoned with YIAH Queen of the Nile Dukkah 1 lb Mozzarella, shredded Tomato sauce Heat oil in fry pan, dip Eggplant slices in the egg mixture, dust with breadcrumbs and fry until tender, turning at least once. Coat 9 X 13 pan with tomato sauce, layer Eggplant slices, mozzarella and sauce. I prefer two layers. Bake in a 350 degree oven until heated through. You may also bake the coated eggplant slices rather than frying for a little less calories. I do both, but fry when Bud is home while a I am cooking as it is his preference. :)
Posted on: Thu, 14 Aug 2014 01:01:03 +0000
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