Eggplant Parmesan and Salad

Someone drooled all over some of my posted recipes last night. Now, I’d worried a bit that I might be posting too many recipes, but really, I’ve got nothin’ for writing. So, you get more recipes!!

Tonight’s dinner was eggplant parmesan and salad. However, the Eggplant Parmesan took some unexpected turns.


Butter lettuce, shredded aged Gouda cheese, sliced strawberries, slivered almonds, chopped walnuts, and a dressing of roasted hazelnut oil and balsamic vinegar.

Eggplant Parmesan:

Peel and thinly slice eggplant. Dunk slices in a mix of pesto and egg, and then bread, deep fry over medium heat, and drain. Top with parmesan or mozzarella.


Tomato: Throw fresh onions, tomatoes, leeks, garlic, olive oil, coarse salt and balsamic vinegar into a food processor till chunky. Heat over medium flame until bubbly.

Mushroom: Throw diced onions and garlic into a tbsp of olive oil, add 1 package of sliced portobella mushrooms and 1tbsp butter (I used goats’ milk butter, yum!). Salt, sage, oregano and pepper to season. Cook until the mushrooms are tender. Add about a cup of Madeira or Marsala wine. Simmer for about five minutes, sprinkle in a handful of flour to thicken, stir in, and turn off heat.

Plate the eggplant medallions in the center of the plate, with the tomatoes on one side and the mushrooms on the other. Serve with a nice Cabernet, Nero d’Avola, or Zinfandel, something big and spicy.

Ok, ok, so there aren’t any measurements. I know…I’m terrible at measuring. I literally throw handfuls of stuff into a pan and that’s my recipe. But just follow your instinct here. It’s hard to mess up.



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