Text 13132, 76 rader
Skriven 2008-09-01 17:30:15 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Janis Kracht
Ärende: Eggplant Parmesan  was: cooking echo Picnic
===================================================
-=> Quoting Janis Kracht to Carol Shenkenberger on 08-30-08 23:03 <=-

 > Hopefully Priscilla is fine.  Her pics with Charlotte are on my desktop
 > just now.

 JK> She's doing ok.. still keeping my eye on things.  No change is good
 JK> news. I want to try to get her weight down a little more as well..
 JK> she's been eating for both dogs again, and that's not good either.

Just to let you know I'm pulling for Priscilla, too... :)  That eating
for both dogs caught my eye... doesn't necessarily mean she's anything
more than exerting dominance... but (with cats anyway, where my
experience is mostly...) an animal that overeats may be trying to make
something "feel better", which isn't a very good sign...  I hope she's
ok, though, and stays that way... :)

 >> and fried in olive oil, the 'American' ones are great! Sometime if I get
 >> the chance, I'll make it for you so you can see what it's like.  Here's
 >> how I make it:
 > Thanks but tried that.  Doesnt happen to be a thing I like that much.
 > Oh I'd eat it if someone served it to me 'yet again' but this one you are
 > are hitting the 'tried it 15 times, still dont like it'.  It's main claim
 > to fame is to make it slightly edible.  So sorry!

 JK> hehe.. it can be poorly made, like anything else (grin)... but to each
 JK> his own taste :)

There's enough variation that she may not have found a decent one yet...
my first exposure to a good eggplant dish was when I was in college. 
Not sure exactly whose recipe it was, I think it was my friend's
roommate's, but they both participated gleefully in the making of it. 
It was basically an Eggplant Parmesan, except that it had no parmesan
cheese in it, that I remember anyway...  But it had plenty of Mozzarella
slices between the eggplant.  There must have been a tomato sauce of
some sort, but I don't remember now exactly what (might have been canned
tomato paste or sauce or both... we're talking college boys batch-ing it
here)...  Secret ingredient was a can of green chilies... I passed the
test by not fainting with the heat... (G)

Recipe went something like this...  (from memory, and haven't made it
myself for many years now, either)

1 lb pkg whole-milk mozzarella
1 medium eggplant
egg, flour, salt, pepper, butter
1 can green chilies
tomato sauce

Slice eggplant, dredge first in beaten egg, then in flour seasoned to
taste with salt and pepper, pan-fry in butter.

Slice mozzarella, taking care not to nibble TOO much of it (it's really
for the dish, after all).

Layer ingredients in a greased (preferably glass) loaf pan.  (This is
why I think there must have been some sort of tomato sauce... I think
you start with a little sauce).  Eggplant slices, then mozzarella, then
spread some chilies.  Probably a little more sauce... then repeat until
all in pan.

Bake in moderate oven, maybe for a half hour to an hour?  You want the
flavors to meld and the cheese to melt.  :)   

I think for my friends, Bob and Pope, that the most important
ingredients were the chilies and the Mozzarelle..  Pope was from New
Mexico...  and drove an aging Peugeot named Jacqueline...  :)  And the
comment about not eating too much of the mozz was from Bob... they both
were nibbling bits as they cut it up...  I think at least once they even
got an extra package of it just so there would be enough for snacking
on.   (G)

ttyl      neb

... Chocolate chip cookies: hazardous waist products!

 * Origin:  (1:3634/12)