Eggplant Parmesean

On a cold fall evening, nothing beats a warm dish of comfort food. One of our favorites is eggplant parm. It's not too often that it makes it into this final form since the first part of the prep- the breaded cooked pieces- never seem to make it into the pan for the sauce. Why? Because everyone walking by takes "Just one!" piece and eats it! Kind of like sneaking a meatball. Well, last night I was able to swat hands away and the final outcome? Lots of "Mmmmm!"

I make this "old-style", meaning, I don't measure anything! So below is a guess-ti-mation of ingredients.

The recipe:

1 large eggplant (about 1-1/2 lbs.)
3 eggs
4 C. Seasoned Breadcrumbs
1-1/2 C. Romano cheese (Locatelli)
3 Tbsp. parsley
1 Tbsp. basil
generous shake of garlic salt
1/2 C. Olive oil
2 C. spaghetti sauce
1 C. Mozzarella cheese

In a pie plate, beat egg. In separate pie plate mix bread crumbs, cheese and spices. Mix. Slice eggplant in 1/4 inch slices. I prefer to keep the skin on, but if you do not like that, you can peel before slicing. Dip each slice on both sides in the egg and then in the bread crumbs. Be sure to cover both sides. In frying pan, place about 2 tablespoons of olive oil to coat the bottom of pan- as you make your way through the eggplant pieces, continue to add oil a little bit at a time so the eggplant does not stick.

Place eggplant in pan (which has been heated over medium heat) being careful not to crowd the pan. Cook until golden brown (about 5 minutes) and then turn over to brown on other side. When cooked, place on plate to cool. It's ok to pile on top of each other-pieces will be transferred to a baking dish (I used an 8x2x2 glass pan). Cook entire eggplant. You may find you may need more breadcrumb mixture, egg or oil. Adjust accordingly.

When eggplant is cooked, begin to layer in ungreased pan, just overlapping the edges of each piece. When complete cover with about 3/4 cup of sauce. Add another layer of eggplant. Cover with 3/4 cup sauce. Sprinkle a generous handful (about 1/2 cup) shredded mozzarella cheese and about a tablespoon of Romano cheese. Add final layer of eggplant, sauce to cover and rest of Mozzarella cheese and sprinkle of Romano cheese. Cover with foil and bake in 350 degree oven for 30 minutes. Let stand about 15 minutes before cutting and serving!

Broccoli & Spaghetti

This past Sunday, I revived the "Sunday Coffee" with Dad. I started this weekly ritual when my husband and I first moved back to the area. One: to catch up on family goings-on and two: to take a small break from the craziness of two young toddlers. An hour, cup of coffee and a story or two was just what I needed to get me through the day.

As the kids got older and our family got busier, "Sunday Coffee" started to drift until it stopped all together. I think my dad and I both missed our weekly visits.

One common subject that my father and I can talk endlessly about is food. Where to find the best supermarket deal, what secret ingredient to add to this or that, etc. That is why this blog was started; to share what we enjoy.

So, first recipe up from my childhood is Broccoli & Spaghetti. I ate this ALL the time as a kid and I'm surprised that I haven't made it for my kids because they love broccoli.

I don't have pictures yet, but when I make this dish, I will take some and add to the post.

Recipe for Broccoli & Spaghetti:

2 boxes frozen chopped broccoli
1 box spaghetti
Olive oil
Locatelli Pecorino Romano Cheese

Boil water in stock pot with a touch of olive oil (my father only uses Bertolli). Add spaghetti and broccoli and cook together until pasta is finished. Drain pot making sure to leave about 5% of water in pasta. Add generous amount of olive oil (about 1/4 C.) salt & pepper. Heavy on salt, very light on pepper.

Place in bowl and add generous sprinkle of cheese.

My father likes Bertolli oil and I tend to use Fillipo Berrio, but we both agree that there is NO other cheese to use in ANY dish other than Locatelli. The flavor is salty and a little nutty and is divine on any dish calling for grated cheese.