Search:    Search

Eggplant Parmesan

Eggplant Parmesan

2 -3 medium eggplants
3 cloves garlic
1 large can crushed tomatoes
Basil to taste
Salt and pepper to taste
Olive oil
Graded Pecorino Romano cheese

Peel and slice eggplant (1/2" thick.) Place cut eggplant in a frying pan with olive oil. Brown each side of the eggplant. You may need to add more oil, for the eggplant acts as a sponge. Once browned, place on a paper towel to drain off excess oil. Place fried eggplant in a casserole dish. Layer with sauce and cheese. Serve immediately. Or prepare the day before and microwave to heat through.

Sauce For Eggplant Parmesan

Simmer the garlic in oil. When the garlic is lightly brown add the can of crushed tomatoes along with the salt, pepper and basil. Heat though.

Pasta Broccoli

1 head of broccoli cut in flowerettes
2 -3 cloves of whole garlic
A pinch of salt
1 lb. Pasta - preferably Penne Pasta
Olive Oil
Salt and pepper to taste

Steam broccoli for 5 minutes with the cloves of garlic. Add salt and pepper to taste. Drain the broccoli and place in a frying pan along with approximately 2 tablespoons of olive oil and simmer with the garlic, for about 5 minutes. Remove the cloves of garlic and place them in the boiling water to which you'll cook the pasta. Drain pasta and mix with broccoli. If the pasta looks dry, drizzle with olive oil and sprinkle with cheese.