Labor Day holiday is the last big shindig of the year. I worked on finishing some projects in my home to get ready for winter. New casements, on the windows, my brother and I installed. We finished up a wall that needed new drywall and hopefully that will do it. Momma Said, “A family that works together, stays together.” We do work very well together. He is amazing with carpentry and it turned out great.
I picked pole beans and canned green peppers as well. I tried pickling the peppers this year, I can’t wait to try some and see how they turned out. That will just about finish the garden for this year. I want to get the soil turned over one last time and put it to bed for the year. I am still waiting for the sauerkraut to do its thing and that will go into the pantry as well. I think I am going to have enough to feed a small country.
I still have some painting to do for my brother as Momma Said, “I will do for you if you do for me.” I really owe him a lot for helping me so I feel it is only fair to go help him. I like to paint so it is no big deal. I do hope the weather holds out and I have a pretty day when I go to his house.
The neighbor brought me some eggplant and I am going to try the recipe below. It comes from a notable restaurant but I will keep that secret. Momma Said, “Invite the family over and enjoy this great dish together.”
EGGPLANT PARMESAN
Serves: 3
Ingredients
•1 large eggplant
•flour, for dusting
•1 egg
•1/2 pound mozzarella cheese
•3 cups milk
•1 tablespoon clarified butter
•2 teaspoons olive oil
•1 jar of marinara sauce
•1 cup dry bread crumbs
•3/4 cup Parmesan cheese Instructions
1. Preheat oven to 350 degrees F.
2. Blanch and peel eggplant. Cut into 1/2″ thick slices. Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside.
3. Mix egg, milk and olive oil and place into a bowl.
4. Mix bread crumbs and grated parmesan cheese in another bowl.
5. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture. Allow excess milk and egg coating to drip off and then place the slice in the cheese and bread crumb mixture. Coat each slice thoroughly.
6. Place the coated eggplant slice on a rack and allow to dry for at least an hour.
7. Saute in clarified butter until golden on each side. Remove from skillet and place in a baking pan heavily greased with olive oil.
8. Slice the mozzarella thickly and cover each slice of cooked, coated eggplant with as much mozzarella as needed. Pour tomato sauce over the cheese covered eggplant slices and bake for about ten minutes.
9. Remove from oven and allow to cool.
10.Sprinkle lightly with ground oregano and serve with additional tomato sauce. Serve with pasta.