Thursday, August 14, 2008

MJ'S Eggplant Parm

I sliced it.. kinda thick.. Mom never peeled her's first.. but I thought
that the skin was kind of tuff.. anyways,
I dipped it in egg wash and then bread crumbs and fried them in olive
oil, and then layered them in a dish with ricotta cheese and then topped
with another slice of eggplant and then sauce (I'd made on Sunday) and
then baked it uncovered for about 20 mins on 350

My meatballs.. well.. of course I don't measure. It's a pinch or dash
of this and that.

ground beef
few hits of freshly grated parm. cheese (about 2 TBL SP)
fresh minced garlic (2 cloves)
1 egg
italian seasoning
salt and pepper
bread crumbs (about 3/4 c.) ?? enough so that the consistency is
rollable, yet not too dry..
maybe a dash of water..

Fry in olive oil and fresh garlic. For best results, eat the meatballs
fresh out of the frying pan ;-)

For the best spaghetti sauce the trick is that you want to make a roux
using your left over oil and a can of tomato paste.
And then mash your fresh garlic.
Simmer your sauce for atleast 3-4 hours and then let set on the stove
1-2 hours before it's time to eat.
And just re-heat before it's time to eat.

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