Eggplant Parmesan

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A classic Italian baked eggplant Parmesan casserole with fried eggplant slices layered with Mozzarella, Parmesan, basil, and tomato sauce.

Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Yield: Serves 8.

Mom George's Meat Gravy

Gravy for any roasted meat or poultry:

·         All measurements level.

·         To measure ½ tablespoon flour or fat – use 1 teaspoon plus ½ teaspoon

1.   Remove poultry from pan to heated platter and keep warm with a foil tent.  Pour fat drippings into a    glass measuring cup.  Some brown bits will stick to the pan but DO NOT wash pan.  Let drippings stand about 1 minute or until fat comes to the top of the juices.  Note amount of juices in the cup and allowing for that amount add enough water, stock, bouillon, consommé, vegetable cooking water or water from simmering giblets to roasting pan to make the number of cups of gravy desired. 

(The amount of liquid determines the amount of gravy.)

From the chart below determine the amount of fat required for desired amount of gravy, skim that amount off juices and put into heavy saucepan.  Do not turn heat on.

2.  Using spoon or wire whisk, stir in required amount of flour.

3.   Remove remaining fat from juices in cup and return juices to the roasting pam.  Put pan over one or two burners and bring liquid to a boil.  Using pancake turner, scrape brown bits from the bottom and strain.

You now have the liquid called for in the chart. 

Turn heat under saucepan to low and stirring constantly brown fat-flour mixture lightly.

4.  Remove from heat and stir in strained liquid.  Return to low heat and cook, stirring constantly until slightly thickened.  (For giblet gravy, add minced giblets at this point.)  Simmer about 5 minutes.  Add salt and pepper to taste.

NOTE:  This makes gravy of average thickness.  You can make thinner gravy by using less flour or a thinker one by using more flour.  Dripping amounts need not be changed.  For a browner gravy, add enough gravy seasoning and browning sauce to give color desired (Kitchen Bouquet).

Gravy Chart:

Liquid                                                                            Fat Drippings/All Purpose Flour

(equals amount                                                               (equal quantities of each)     
of gravy desired)

 

1 Cup	1½ Tablespoons
2 Cups	3 Tablespoons
3 Cups	4½ Tablespoons
4 Cups	6 Tablespoons
5 Cups	7½ Tablespoons
6 Cups	½ Cup plus 1 Tablespoon

Boiled Peanuts

Boiled Peanuts Recipe

Prep time: 5 minutes Cook time: 2 hours, 30 minutes

You can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the salty water, the saltier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells. If you are making boiled peanuts for the first time, work with a small batch (like the one pound recipe that follows). If they end up too salty, use less salt the next time. If you like them softer, cook them longer. The inside nuts themselves should be completely soft. If crunchy or crisp, they need to cook longer.

• 1 pound of raw "green" peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
• 1/4 cup kosher salt (or 2 Tbsp table salt)
• 4 cups water Optional seasoning
• 2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise

Method

1. Thoroughly rinse raw unshelled peanuts in water.
2. Put water, salt, seasoning, peanuts in a large stockpot. Bring to a low boil. Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness.
3. Drain. Eat up within a couple of days. Boiled peanuts don't save as well as dry.