May 2005 Archives

Preparing the eggplant
2 eggplants, peeled and sliced lengthwise about 1/4 inch thick
2 eggs, beaten
1/2 cup flour
Bread crumbs
Olive oil
Mozzarella cheese

Lightly salt the eggplant and lay on paper towels to absorb alot of the water they will extrude, about 30 minutes is enough. Lightly coat the eggplant slices in flour, dip in egg, coat with bread crumbs. Sautee them in a scant amount of olive oil until golden brown. Remove to more paper towels.

Slice the mozzarella thinly and refrigerate until needed.

Marinara Sauce
1 large can of Hunts tomato sauce (Normally I am not picky about tomato sauce but if you are cooking Hunts is the best to use, it just tastes different, fresher, doesn't have that bitter after taste some canned sauces have.)
1 can plum tomatoes roughly chopped
10 basil leaves fresh from my herb pot, chopped finely
3 cloves garlic, crushed
1 small onion very finely chopped
1/2 cup parmesian cheese, grated
black pepper, fresh cracked
salt
Olive oil
Oregano (I do not use oregano. It makes Steven gassy. It is not worth it!)

Heat the olive oil in a sauce pan, add garlic and onion and sautee to release their flavor, do not brown. Add tomatoes and sauce, basil, pepper and salt to taste. (If it is too thin add 2 tsp tomato paste.) Simmer at a low heat for 30 minutes. Add the parmesian cheese. Simmer about 5 minutes until the cheese is beginning to melt. Remove from heat.

In a casserole dish, cover the bottom lightly with the tomato sauce mixture. Make a layer of eggplant slices much like building a lasagna. Cover with a little more sauce. Add a layer of thinly sliced mozzarella cheese. Repeat until you have used all the eggplant slices. Pour the remaining marinara sauce over the top. Sprinkle with a generous amount of parmesian cheese. Traditionally this would be made with a single layer of eggplant, sauce and cheese but I like mine thick and gooey. Bake in a 375 degree oven for 20 - 25 minutes. Allow to cool for 15 - 30 minutes before serving.

My kids cannot wait for 30 minutes. They can't wait for 15 either but being the mean mother I am I make them wait.

For plating I make a mound of pasta on each persons plate, top with a generous helping of the parmigiana.

If you are coming over for supper tonight do you mind picking up a nice bottle of Red? I prefer marriage wines like an nice grenache/shiraz. I also prefer Australian wines made by Italians. There is a difference in the soil that adds something to the fruit of the vine. Try it. You'll see I am telling the truth -but it MUST be made by Italians.

Grazie.

1 cup of sour cream
1 stick of real butter, softened
2 cups of self rising flour (I use King Arthur unbleached flour)

Knead with your hands until it forms a ball. Turn out on a floured board and press it out gently to about an inch thickness. Cut with the biscuit cutter and place on a buttered baking sheet. Or roll out balls and drop each one into the cups of a muffin pan that has been buttered. Bake at 375 degrees. Watch them and take them out when the tops are lightly golden brown.

Serve with butter and jelly. Fill them with chicken salad or make tiny little sandwiches. Your family will think you are a goddess in the kitchen. They will ask for more. You will be looked at with awe as you serve hot fresh bread with roast beef and gravy.

Mmmmmm.