From: David Denney
Date: Sun, 24 Jun 2001 19:23:57 -0500
I should have known before I sent my message that someone else out there
had beat me to it, and upheld our right to have meaningful discussions on
the subject of booze, recipes, and the things that are sometimes spelled
with an x, that shouldn't be.
And in that spirit:
Eggplant Parmesan
Software:
Eggplant
Extra Virgin Olive Oil
Parmesan Cheese
Breadcrumbs
Eggs
Tomato Sauce
Cheese of your choice
Hardware:
Pan
Baking dish
Bowls (2)
Knife
Whisk
Oven
Cooking Range
Source Code:
Cut eggplant into round slices approx. 1/2" thick. Dredge these in some
eggs that you have whisked, and placed in one of the bowls, then dredge
the result in the other bowl, which contains a 3:1 mixture of breadcrumbs
and very finely grated parmesan.
Fry the resulting breaded eggplant round in extra virgin olive oil until
the outside of the slice is light to medium brown, and the slice is
beginning to become tender.
At this point, check your tomato sauce. If you made it yourself, we may
assume that it is perfect, and move on. If it came into your home
packaged in a jar, rather than in a tomato skin, you may have to fix it.
I find that adding a small amount of dry white wine, fresh basil, or
rosemary can improve mediocre sauces immeasureably. Put the sauce in a
saucepan, add the new ingredients, heat, stir, taste. Tasting something
as you cook is the best way to ensure that it tastes good when you are
done cooking.
When the sauce is to your satisfaction, lightly cover the bottom of the
baking pan with the sauce. Then place your eggplant rounds into the pan,
and cover with the remainder of the sauce (use a bit of sense when doing
this, try not to completely drown the eggplant, just cover them, you
should be able to see their outline, just barely, in the level of the sauce.
Pop in the oven at somewhere around 350 until the eggplant is tender.
Pull it out, put a bit of cheese over each slice of eggplant, and serve.
Executable:
Eggplant Parmesan
Release notes:
This is a pretty good for a vegetarian dish, and I don't think that using
a meat sauce is quite as good, the meat taste tends to overshadow the
taste of the eggplant, tomato, and cheese.
License:
Unlimited electronic release.
Author must be credited.
Not for profit use only.
For a more verbose license, check
http://reeza.com/c00kb00k/copyright.cfm
That is all....
RJ
"All the subtlety of a chainsaw,
with none of the social graces."
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