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Egg Plant Parmesan . . . more or less . . . .

Egg Plant, trimmed and sliced to 1/2 thick slices.

Prepare 3 cups Flour, 1 Cup Parmesan Cheese, 1 Teaspoon Salt, 1 Teaspoon ground Black Pepper, 1 Tablespoon Garlic Powder, 1 Teaspoon Chopped Dried Basil, 1 Teaspoon Oregano, mixed together.

2 Large Eggs, 1/2 Cup Milk, whisked.

In a Wok or a Fryer, add enough vegetable oil to allow 1" depth. Heat to medium hot.

Dip egg plant slices in egg mixture, then dregde in flour mixture. Fry until Golden Brown.

Earlier you will have made the Red Sauce. I use - when I don't wanna do scratch, Prego Original. I add 2 tablespoons Garlic Powder. 1 10oz can of Diced (unseasoned) tomatoes. 1/2 pound of White Button Mushrooms, cleaned, stemmed and quartered.

Take some Feta Cheese. Usually available in your market in 4" X 4" X 1" squares vacuum packed. Slice the Feta into thin slices taking care not to break it.

Fry the Egg Plant. Drain on a paper towel. Place Egg Plant on the plate, top with a slice or so of Feta. Spoon sauce over Egg Plant, serve with salad and garlic bread. Call me in the morning.





EDIT: My bad. This is a receip for 6 servings . . .

eggplant
chicken

I haven't done a lot of cooking for a while. I just haven't felt like it, nor had a good reason to. However, I whip up little incidental things a couple of times a week. The other day, I made some scratch triple fudge brownies that were the best I ever made. I don't know what went right, because I usually screw something up. But, I ate the whole 10" x 13" pan of them over the period of 36 hours.

Maybe I'll whip up my grilled crispy-breaded chicken breasts this week. I make them on the outdoor gas grill. I've had others try to replicate them, but they end up burning the coating. I don't know what I do right or why they always turn out for me. I've also got a way of making grilled seasoned carrots, potatoes, brocolli, and bacon medley with store-bought Schilling baked potato seasoning.

Shrimp with pasta all'amatriciana & spinach.

Sauteed shrimp, square sheets of pasta, spinach, tomato sauce, chili flakes, pancetta & pecorino romano cheese. Yum!

This picture was taken a few months ago, but I did the same thing again this afternoon. Country style boneless pork ribs grilled with "Absolutely Wild!" barbeque sauce made in Abilene, TX. Best damned barbeque sauce in the world for this kind of thing:



http://www.absolutelyworldclass.com/

Cheese filled sweat roll. Two of them. Had a big lunch. Four burritos. El Monterrey brand. Cooks in the microwave. Very tasty.


I don't know why I'm posting like Sgt. Joe Friday.

ShyFlyer wrote:Cheese filled sweat roll. Two of them. Had a big lunch. Four burritos. El Monterrey brand. Cooks in the microwave. Very tasty.


I don't know why I'm posting like Sgt. Joe Friday.

Joe Friday. Cool Guy. Next Question?

Grilled 1" thick elk steaks, 1 medium-rare and 1 rare, baked potatoes with butter, sour cream, green onions, and black pepper. and corn. (Wife's choice, being Mother's day and all...)

Washed down with multiple beers.

Enough leftovers for steak & eggs in the morning...

Cheesy...I'm still full from dinner but damn does that look good.

Tonight- Chicken Teryaki with Rice...onions...peppers....wrapped in a tortilla. A little queso...sour cream...

CO777ER wrote:eggplant
chicken

Agreed.. There are few things on earth I claim to not eat.. Eggplant is one of them.

I still eat the things I don't eat if I am hungry enough.

I don't eat chicken.

Probably nothing again for me tonight - I'm in a state of gastric disrepair

Apparently, the roast duck I cooked yesterday was nice

Spicoli wrote:I don't eat chicken.

Any particular reason?

GQfluffy wrote:Cheesy...I'm still full from dinner but damn does that look good.

Thank you, the pictures don't come close to doing it justice though. They smells great while cooking and they are nice and juicy.

Queso wrote:This picture was taken a few months ago, but I did the same thing again this afternoon. Country style boneless pork ribs grilled with "Absolutely Wild!" barbeque sauce made in Abilene, TX. Best damned barbeque sauce in the world for this kind of thing:



http://www.absolutelyworldclass.com/

There are not many bottled BBQ sauces that I will use straight out of the bottle - thay all need doctoring of some sort. Is that one a vinegar based sauce? Contry style pork ribs are damn good - I'll have to look around for a store up here that carries that sauce and give it a try.

JLAmber wrote:Probably nothing again for me tonight - I'm in a state of gastric disrepair

Apparently, the roast duck I cooked yesterday was nice

Shoulda had the lasagna.

GQfluffy wrote:

JLAmber wrote:Probably nothing again for me tonight - I'm in a state of gastric disrepair

Apparently, the roast duck I cooked yesterday was nice

Shoulda had the lasagna.

Being that it's my wife's speciality, lasagna was probably the cause

I seem to have made a rapid recovery today and will shortly be cooking sausages, mash and peas with lashings of onion gravy (my daughter's choice)