Monday, January 9, 2012
Afternoon Journal - Monday, January 9, 2012/RECIPE: EGGPLANT PARMIGIANA
~ What Time It Is...
... 3:48 p.m.
~ What I'm Doing...
... taking a late afternoon tea break after a long day in the kitchen.
~ I Am Praising The LORD For...
... the Truth of His Word and for His faithfulness to, through that Word, and through the power of the Holy Spirit, to lead us unto all Truth.
~ Something Beautiful...
... warm weather and sunshine! Most days lately have been in the 50's and 60's. Every day that we have like this puts us one day closer to spring! (And I can't wait!)
~ Something That Made Me Smile Today...
... my family.
~ What I've Done So Far Today...
... made the bed, exercised, cleaned out the fridge, made a food inventory and menu plan based on items that need used up right away, made supper, and a loaf of French bread.
~ What I Have Left To Do...
... a load of laundry, supper dishes, write a couple of letters to friends.
~ What's For Supper...
... Eggplant Parmigiana (recipe below)
(NOTE: This recipe was taken from the original Kansas City Knights of Columbus wives' cookbook and it makes a HUGE casserole. For just the three of us, I quartered the recipe, but am sharing it as given.)
4 cups basic tomato sauce
4 medium eggplants
1 (10 oz.) pkg. sliced Mozzarella cheese
8 oz. grated Romano or Parmesan cheese
2 medium size onions, thinly slices
2-3 cups bread crumbs
3-4 eggs, slightly beaten
1/4 c. fresh or dried basil
Salt and pepper to taste
Oil for frying
Peel and slice eggplant; make round slices about 1/4 inch thick; soak eggplant 1/2 hour in salted water. Drain well; press out excess water with paper toweling; salt and pepper slices to taste. Dip slices in slightly beaten eggs and then into bread crumbs. Fry eggplant in oil until crisp. Drain on paper toweling. Using a large casserole, begin with a layer of sauce, then eggplant, then Mozzarella cheese, onion rings, sweet basil, and grated cheese; top with sauce. Continue layers until all ingredients are used, ending with sauce and grated cheese on top. Cover; bake 45 minutes at 350 degrees. Serves 10 to 14.