eggplant parmesan

Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

http://elise.com/recipes/archives/000220eggplant_parmesan.php

Cheese Filled Eggplant With Tomato Pepper Sauce

Ingredients:

• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• ***Filling***
• 1 cup ricotta cheese
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 teaspoon dried leaf basil
• 1 to 2 teaspoons fresh chopped parsley
• 1/4 teaspoon salt
• dash pepper

Preparation:

Remove ends from the eggplant. Slice lengthwise into 1/4-inch slices. Spray a large baking sheet with nonstick cooking spray or olive oil and arrange the slices on the baking sheet in a single layer. Spray the slices with nonstick cooking spray or spray or brush with olive oil. Broil until browned.

Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.

Combine the filling ingredients, mixing to blend well.

Heat oven to 375°.

Spoon the tomato mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Cover the baking dish with foil and bake for 20 minutes.
Serves 4 to 6.

http://southernfood.about.com/od/eggplantrecipes/r/r80731a.htm

pork with bitter melon

This bitter melon recipe pairs two strong flavors - Chinese black beans and bitter melon, a vegetable with a strong chalky flavor. Bitter melon is a bit of an aquired taste - parboiling makes it less overpowering.

Pork with bitter melon could serve 3 to 4 as part of a multicourse meal, or make a main meal for 2 when served over rice.

http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelonpork.htm

Ingredients:

• 1 pound bitter melon
• 1/2 pound lean pork
• 1 1/2 teaspoons light soy sauce
• 2 teaspoons plus 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon granulated sugar
• Pinch of freshly ground black or white pepper
• 1 1/4 teaspoons cornstarch
• 1/2 cup chicken broth
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1 tablespoon Chinese salted black beans
• 2 teaspoons finely chopped garlic
• 1 - 2 tablespoons vegetable or peanut oil, as needed
• 1/4 teaspoon Asian sesame oil
• Salt or pepper to taste, optional

Preparation:

Bring a large pot of water to a boil.

Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices.

Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes).Drain.

Cut the pork across the grain into very thin, 1/8-inch thick slices that are 1 1/2 - 2 inches long. Place in a bowl and add the soy sauce, 2 teaspoons rice wine or sherry, pepper, and cornstarch, stirring to combine and adding the cornstarch last. Let the pork stand while preparing the other ingredients.

In a small bowl, combine the chicken broth and 1 tablespoon sherry. In a separate small bowl, dissolve the cornstarch in 1 tablespoon water. Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or the back of a spoon. In a small bowl, stir together the beans and chopped garlic with a small amount of water.

Heat 1 tablespoon oil in a preheated wok. When the oil is hot, add the bean/garlic mixture. Cook, stirring, for about 15 seconds until aromatic, then add the pork. Stir-fry for 2 - 3 minutes, until the pork turns white and is nearly cooked. Remove the pork from the pan.

Heat 1 to 2 teaspoons oil in the wok, as needed. When the oil is hot, add the bitter melon. Stir-fry for a minute, then pour in the chicken broth mixture. Add the pork back into the pan, stirring to mix everything together. Cover and simmer for 2 minutes.

Re-stir the cornstarch/water mixture. Push the other ingredients to the sides of the wok and add it to the chicken broth in the middle of the wok, stirring to thicken. Stir everything together, stir in the sesame oil, and season with salt or pepper if desired. Serve hot.

Bitter melon stir-fry

Ingredients:

• 1 pound bitter melon (about 1 1/4 melons)
• 1 tablespoon minced garlic
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons oil for stir-frying
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1/2 teaspoon sugar
• a few drops sesame oil (optional)

Preparation:

To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.

http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelon.htm

Cabbage salad- possibly related to Carolina Slaw

because it's never too late for another cabbage recipe. thanks to Jeannette

1 head of cabbage shredded—about medium size

1 large carrot shredded—I used the large holed grater

1 large green pepper shredded—same technique as above—this gets a little messy by hand and the pepper breaks but it works okay.

1 small onion minced

Dressing:

1 cup of white vinegar or cider vinegar—I use cider

2 TBSP of sugar—many of the recipes call for as much as a ½ cup—this amount leaves it tart

1 tsp mustard seeds

1 tsp celery seeds

Salt to taste, black pepper, if you want

2/3 cup of vegetable or canola oil—added last

Combine shredded vegetables in a large bowl.

Combine vinegar, sugar, mustard seeds, celery seeds, salt and pepper in a small pan and heat to boiling

Cool dressing to warm and spoon over vegetables while stirring them to incorporate the seeds.

Pour oil over vegetables, continuing to stir.

There are elements of this that are really homestyle. My mom used celery seeds and mustard seeds much more than I do and almost always used cider vinegar.