Re: [gardeners] Abbondanza of eggplants
Margaret Lauterbach (gardeners@globalgarden.com)
Sat, 07 Jul 2001 11:46:32 -0600
We love eggplant parmesan, cook a large casserole of it, eat two servings
and wrap the rest in individual servings in alum. foil. Thence to the
freezer. We also love moussaka with ground beef and eggplant (some recipes
call for lamb, but I can't stand lamb) and freeze extra. When DH asks
what's for dinner, I wave two packs of alum. foil, and he says "Oh, that
sounds good." It is, whether it's e. parmesan or moussaka. Margaret L
At 12:22 PM 7/7/01 -0500, you wrote:
>My all time favorite is 'eggplant parmesan', cooked just like veal.
>But 2nd runner up is the old Wyatt's cafeteria eggplant dressing. I
>don't have a recipe for it, but it was baked like a dressing, herbed
>like a dressing, but had a cheese topping that made it sensational.
>Martha, (Texas)
>Visit our Paso Fino Club: www.TxPFHA.org
>Visit our farm:www.geocities.com/Heartland/Fields/5505/index.html