Friday, December 14, 2007

Eggplant Parm

Received a beautiful eggplant in "the box", and John had a dreaded Rotary Board meeting, so I was on dinner: Thinly sliced the eggplant, salted and drained it for a bit, while making the sauce.
Sauce: Saute some onions and garlic, add crushed tomatoes, a sprinkle of red chili flakes, and the rest of last night's red wine.
Turn the oven on broil, rinse and dry the eggplant. Pour some oil in a baking sheet, dip the eggplant in the oil on both sides, lightly salt. Broil each side until lightly browned.
Grate up equal portions of mozzarella and parmesan cheese.
Lightly oil a baking dish:
layer of eggplant, sauce, cheese.
Repeat three times.
bake until your husband comes home from Rotary.
Serve with a tossed green salad and fruit.
The conversation wandered from the traditional Rotary rants to decision to move to Italy, and if so where.

1 comment:

Hunter said...

It really doesn't matter where you end up in Italy. Two things will be true: the dollar sucks pond water and the people around you know that garlic is a vegetable.