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Eggplant parmesan, tortelloni, and a tossed salad.

Posted By: nm on 2005-08-02
In Reply to: Dinner tonight ladies? - sm

nm


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Would you care to share the eggplant parmesan receipe?
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Homemade chicken and dumplings with dressing, potato salad or macaroni salad, mashed potatoes, corn,
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not to mention how clueless you are. Perhaps if you work for a group of docs..but if your work is coming from surgery centers, clinics, etc...YOU are indeed clueless because as administrators change (AND THEY ALWAYS DO) the first agenda is cost cutting and to see 15 cpl going out for transcription when ABC Co down the street will come and do it for 10-12 CPL...you will lose accounts..
Eggplant recipe
I love this one. Wash and cut the eggplant into about one inch pieces (leave skin on). Wet it and put it in a colander and put salt all over it. Let it sit for about an hour in the colander in your sink. Rinse the salt off really well, pat the eggplant dry with paper towels, and brown it in olive oil and garlic. Add it to your favorite sauce and add 1 cup of dry red wine to the sauce. Simmer until the wine is reduced down and the sauce thickens back up. If you don't want wine in the sauce it works well without it too but you should simmer it for about an hour. Serve over pasta and use fresh grated parmesean or romano cheese if you like. It's good stuff! The part about the salt is that it keeps the eggplant firm and flavorful and moist during cooking. Enjoy!
Eggplant recipe

This is the famous labor-inducing eggplant recipe that I tried a few months ago.  (It didn't work.)  It is EXCELLENT.  It makes enough servings to feed an army and freezes very well.


Ingredients



  • 3 medium sized eggplants
  • 1 cup flour
  • 6 eggs, beaten
  • 4 cups fine Italian bread crumbs, seasoned
  • Olive oil for sauteing
  • 8 cups of marinara sauce (recipe below)
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 pounds of mozzarella cheese, shredded
  • 2 cups of ricotta cheese

  • Directions

    1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

    2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

    3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

    4. Saute in preheated olive oil on both sides until golden brown.

    5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.



    Scalini's Marinara Sauce

    Ingredients



  • 2 Tablespoons of chopped garlic
  • 3 Tablespoons of olive oil
  • 8 cups chopped tomatoes (fresh or canned)
  • 1 cup onions, chopped
  • 1/2 cup of fresh chopped parsley
  • 1 teaspoon oregano
  • 1 teaspoon of crushed red pepper
  • 1/8 cup of fresh chopped sweet basil
  • Pinch of thyme
  • Pinch of rosemary
  • One teaspoon salt
  • One teaspoon black pepper

  • Directions

    1. Lightly saute the onions in olive oil in large pot for a few minutes.

    2. Add garlic and saute another minute.

    3. Add tomatoes and bring sauce to a boil, then turn heat low.

    4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

    We did that, too. Tossed the drawer, removed the runners.
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    Delicious.
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    CAT


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    Thanks!


    Ingredients in Salad Supreme Seasoning
    GRATED ROMANO CHEESE MADE FROM COW'S MILK (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), SALT, SESAME SEED, POPPY SEED, PAPRIKA, CELERY SEED, GARLIC, BLACK PEPPER, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), AND RED PEPPER.

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