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Old 10-30-2007, 10:47 PM   #1
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Tonites dinner w/photos - Eggplant Parm

Made some eggplant parm... not a huge fan of it but the GF loves it so here it is. Homemade 4 cheese sauce, some cutlets and fresh mozzarella


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Old 10-30-2007, 11:58 PM   #2
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ahhh to be able to view pictures while at work.....
will have a look at home lol :) bet she loves it!! mmm 4 cheeses....melted..mmmm yum
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Old 10-31-2007, 09:29 AM   #3
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Looks wonderful! Yummmmy!!!
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Old 10-31-2007, 09:41 AM   #4
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Looks great!!!!
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Old 10-31-2007, 09:52 AM   #5
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That looks so good, should post your recipe.
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Old 10-31-2007, 11:47 PM   #6
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Quote:
Originally Posted by Barb L. View Post
That looks so good, should post your recipe.
here it is....

- 1 or 2 eggplant, thicker the better for larger slices
- grated parmasean
- fresh mozzarella
- tomato sauce
- veggie oil
- flour
- egg wash
- bread crumbs
- salt and pepper

Peel the eggplants and slice them into thin pieces (about 1/4 inch thick). lay them out on some paper towels and sprinkle with some salt. let sit for 15-20 minutes until some moisture is released. pat dry and season with pepper. dip eggplant first in flour, then eggwash, then breadcrumbs. Brown the eggplant in the oil over a medium flame to make cutlets. transfer to paper towels.

cut the mozzarella into very thin slices. preheat over to 350 degrees. about 1/8 inch thick (i use wax dental floss to cut it really thin). in a small baking dish ladle in a layer of tomato sauce. then place 2 stacked eggplant cutlets. top with some parmasean and 1 of the mozzarella slices. Then more sauce. stack 2 more eggplant slices. then more sauce, then parmasean and topped with another slice of mozzerella. sprinkle some oregano on top.

transfer to oven for 15-20 minutes or until cheese starts to bubble.

The sauce is a basic sauce i make. 2 small cans of tomato paste with 12 oz of water. boil that until it gets to a puree like consistency. then add in 3 dices roma tomatoes, and 2 peeled crushed roma tomatoes. Add in salt, pepper, garlic powder, and some chopped fresh bay leaves to taste. lower to a simmer and stirring frequently until the sweet tomato flavor cooks out (approx 20 minutes). add in about 1/4 cup each of grated parmasean, romano, gruyere, and a dash of champagne cheddar. mix in well, return to a high flame for 5 minutes. salt and pepper to taste.
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Old 11-01-2007, 03:43 AM   #7
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What is champayne cheddar cheese like? I've never heard of it.
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Old 11-01-2007, 04:10 AM   #8
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Looks Dee-lish. You make all the food I like. (Would give some more karma, but have to spread it around.)
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Old 11-01-2007, 09:42 AM   #9
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Quote:
Originally Posted by lyndalou View Post
What is champayne cheddar cheese like? I've never heard of it.
its lighter and a bit sweet. you should be able to find it in most grocery stores, i get it from the big chains all the time. new york champagne cheddar. you could sub in any light mild cheddar.
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Old 11-01-2007, 09:43 AM   #10
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Quote:
Originally Posted by *amy* View Post
Looks Dee-lish. You make all the food I like. (Would give some more karma, but have to spread it around.)
thanks... same here on the karma.
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