Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - E
Recipes Are Listed Alphabetically
Eggplant Parmesan
1 Large Eggplant
3 Eggs, Beaten
1 Cup Dried Bread Crumbs
3/4 Cup Olive Oil
1/2 Cup Grated Parmesan Cheese
2 Teaspoons Oregano
1/2 Pound Sliced Mozzarella Cheese
28 Ounces Tomato Sauce
Heat oven to 350 degrees. Pare eggplant as desired. Cut into 1/4 inch thick slices. Dip each slice first into egg, then into crumbs. Sauté in hot oil until golden on both sides. In a 2 quart casserole, place a layer of eggplant. Top with some parmesan, oregano and Mozzarella. Cover well with some of the tomato sauce. Repeat until all eggplant are used. Top last layer with mozzarella. Bake 30 minutes.
Eggplant Provençale
2 1/2 Cups Diced Eggplant
1/3 Cup Olive Oil
3/4 Cup Thinly Sliced Onions
2 Cloves Garlic
12 Cup Whole Pitted Black Olives
4 Julienned Bell Peppers
3 Cups Zucchini, Cut Into 1/2 Inch Slices
2 Cups Diced Tomatoes
1/2 Teaspoon Oregano
2 Teaspoons Chopped Fresh Basil
Salt and Pepper To Taste
Peel and slice eggplant. Heat oil in a deep skillet, the add onions and garlic. Sauté until golden. Add olive, bell peppers, zucchini and tomatoes. Add eggplant and sprinkle with olive oil. Add seasonings. Simmer, covered, over low heat for 45 minutes. Uncover and cook an additional 15 minutes.
Eggs Au Gratin
1 1/2 Cups Milk
1 Teaspoon Salt
1/8 Teaspoon Pepper
4 Tablespoons Grated Swiss Cheese
4 Eggs
Add milk, seasonings, and cheese to slightly beaten eggs. Turn into a greased baking dish placed in a pan of hot water. Bake in a 325 degree oven for 40 to 45 minutes. Let stand 3 minutes, then unmold onto a platter.
