Todays homesteading project and dinner Eggplant parm and corn salsa. Everything is homemade and hand picked BOOM EGGPLANT PARM Start by slicing an 8-ounce eggplant in slightly larger than ¼-inch thick slices. Sprinkle 1 teaspoon of Kosher salt, over all of the slices of eggplant, being sure to salt both sides. Set the salted, sliced eggplant into a colander and let it rest for about 30 minutes Put flour, egg, and bread crumbs into three separate flat, rimmed dishes Add 1 teaspoon of water to the egg and with a fork, beat the egg and water together. Place one slice of eggplant into the flour and coat both side with the flour, then the egg mixture followed by bread crumbs. Once the eggplant is all breaded, preheat a frying pan on medium high heat. Add 3 Tablespoons of vegetable or olive oil to the pan and let it get hot. It will take 4-7 minutes to brown both sides. Flip only once. In a baking dish spread tomato sauce and add eggplant. Add parmesan and mozzarella cheese. Bake for 15 minutes. Voila! CORN SALSA 12 ears corn, shucked 3 cups distilled white vinegar 1 cup sugar 1 tablespoon cumin, ground 1 tablespoon salt 5 pounds tomatoes, diced 1 to 2 jalapeño peppers, diced 1 green bell pepper, diced 1 large onion, diced 2 garlic cloves, minced 1/2 cup fresh cilantro, chopped Bring stockpot of water to a boil. Add corn and boil for 5 minutes. Drain. When corn is cool enough slice off kernels. Combine vinegar, sugar, cumin and salt in the stockpot, and bring to a boil. Add tomatoes, jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil. Reduce heat and simmer for 5 minutes. Stir in cilantro and return to a boil. Remove from heat. Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Boil for 15-20 mins
Posted on: Thu, 21 Aug 2014 23:55:08 +0000
Trending Topics
Recently Viewed Topics
© 2015