Monday, July 26, 2010

Bruschetta, a Little Salad and Eggplant Parmigiana

Too tired to fuss... so Bruschetta was prepared. The tomatoes were of course from our deck. This has been the best year so far for tomatoes.

The salad was made with Romaine and Baby Spinach. I added the leftover steak that we grilled the other night along with some fresh Mozzarella cheese.

Now the eggplant... I found this recipe on the NYTimes site. Putting the Egg in Eggplant Parmigiana. It sounded so interesting. So yesterday I gave it a try. I even prepared the eggplant a different way, baking them. There was a link in the NYTimes article, Fixing Eggplant Parmesan, that explained the procedure. Pour some olive oil onto a sheet pan (I lined mine with non-stick foil), turn the eggplant slices in the oil and bake in a 375-degree oven, turning occasionally, until tender. I would recommend reading the article. It was very interesting. The Eggplant recipe was good but I think the next time I will bread the eggplant and then bake them.

1 comment:

Debi said...

Dennis and I are making this now, with the breaded/baked eggplant...for tomorrow's dinner. We may end up cooking the whole thing tonight. Eh, who knows, or just doing the eggplant and then assembling tomorrow. I'll let you know how it turns out. Love eggs in everything!