Eggplant

Cleaning, packing, finding pet sitters, finishing up VBS stuff, completing my last online class! That was yesterday...and most likely today too.

Last night we had a Cub Scout party at the water slide! The kids had a blast and I got some fun photos!

Here is a picture of Brooke from our photo shoot the other day! She is getting so grown up looking:(

Josie is needing my eggplant recipe...so here's to you Jos! I have two eggplant recipes that we really like.

Here is what we call

Eggplant Lasagna
2 med eggplant
1 lb ground chuck
1 lg can tomatoes
1 can tomato paste
1 lg bell peper
1 lg onion
Parmesian Cheese
Mozarella Cheese
3 eggs
1 c flour
1 tbs oregano
olive oil


Slice eggplant 1/4 inch thick and soak in salt water for 15 minutes.

Meanwhile, saute onion and pepper. Add burger and brown. Add tomatoe and paste. Cook until sauce thickens. Add water and season as needed.

I do this assembly line style! Mix flour and oregano in flat dish. Dip eggplant slices into egg and then dredge in the flour mixture. Heat oil in large pan and then
add the slices as go. Lightly brown each side.

Layer sauce, eggplant, parmesian cheese and mozzarella cheese until the pan is full.

Bake at 350 for 40 minutes.


Eggplant Parmesian
2 med eggplants (sliced and fried)
2 cans of Italian tomatoes, drained and coarsely chopped
salt
Mozarella Cheese
Parmesan Cheese (I prefer fresh)
1 1/2 tsp oregano
2 1/2 tsp butter

Preheat the oven to 400 degrees.

Line the bottom of a buttered baking dish with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of mozzarella and a tablespoon or parmesian. Sprinkle a pinch of oregano and cover with another layer of sliced eggplant. Continue building layers of eggplant, tomatoes, cheese until you have used up all the eggplant. The top layer should be eggplant. Sprinkle the remaning parmesian cheese over it and dot with butter. Place in the upper third of the preheated ove.

Bake for 20 minutes. Pull out the pan. Press with the back of a spoon to check if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool before serving. It should not be piping hot.

Note: this is a great dish to prep ahead and refrigerate. It also makes for fabulous leftovers!

Enjoy! I need to get back to my school work! I hope to get my final lesson plan completed today so that summer school will be over before I head off to the beach! WOOHOOO!