Wednesday, September 8, 2010

Eggplant Stacks with Proscuitto and Cheeses


This was a fun dish to make. I prepared the eggplant by baking it in the oven on an oiled tray. I first tried this after seeing it on a New York Times blog. This time I breaded the slices and it made a huge difference. The filling was simply Ricotta, Mozzarella, parsley, salt, pepper and Parmesan cheese. Added some prosciutto because... I like prosciutto. This dish was very good.

I picked up some tomatoes from my Dad's garden. I decided to freeze them. I used the procedure I had found on PickYourOwn.org. I think the outcome was good. Almost 2 pounds of tomatoes for the freezer!

And I had these bananas that were super ripe... so I googled "easy banana bread recipes." The one I found was amazing. Banana Bread from SimpleRecipes.com. So easy and fast and the smell... I can't wait for breakfast.

3 comments:

lucy said...

che bontà questo piatto mi piace veramente molto.ottimo e saporito!

Megan said...

Happy to find your blog... are you here in Madison WI?

Lucia from Madison said...

Hi Megan, No I am from Madison CT. Thanks for visiting the blog. I just visited yours and am now a follower!