Becky (Kip, Mark, Dan, Rob, Theo, Penny, Alicia, Emily, Bethany, Natalie, Jane, Molly Jo Miranda)
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remember to call your host first if problems arise. Since they are
closer to you, they can usually resolve the problem. Feel free to call
us if the host is unable to help you – 740-448-4021 Thanks!
Thanks for remembering to return your bags to us!
Sauté onion in olive oil in a saucepan until translucent. Add tomatoes, Italian seasoning, and salt, plus other sauce ingredients if desired. Cover and let simmer on low, stirring occasionally. Meanwhile, wash and peel eggplants, and slice lengthwise about ½” thick. Beat egg and milk in a shallow bowl. Mix flour, salt ground black pepper to taste and ¼ tsp Italian seasoning, and spread out on a large plate. Heat skillet(s) – it goes faster if you use 2 – over medium heat, with 1-2 TB of oil until hot. Dip eggplant strips in egg mixture, then dredge in flour mixture to lightly coat on both sides (tap to remove excess flour if needed). Place eggplant in hot skillet, and cook on both sides until golden brown – flipping once or twice. Place a layer of the cooked eggplant on the bottom of a greased 9 x 13” glass casserole dish. Try to cover the entire bottom of the dish as much as possible. Cover with a generous layer of sauce, and sprinkle on ½ cup of each cheese. Add one more layer of eggplant. Cover with rest of sauce, sprinkle on ½ cup melty cheese, breadcrumbs, and top with rest of Parmesan. Place in 350-degree oven for about 25 minutes, or ‘til golden brown bubbly.
Article source: http://greenedgegardens.blogspot.com/2012/09/week-14-newsletter-summer-2012.html
