Oh yum! That recipe literally made me salivate just reading it-and looking at the picture!

This is the recipe for the eggplant parm I made. Did make a few modifications based on what I had on hand. Used ready made Parmesan breadcrumbs instead of Panko, used regular mozarella cheese vs. fresh, and used dried basil instead ofr fresh. It came out really great and we both agreed it was the best I have ever made and definitely restaurant quality.

http://www.epicurious.com/recipes/food/views/EGGPLANT-PARMESAN-109739

Start to finish 2 and half hours!! Looks and sounds awesome though!

Yes, I am really looking forward to those poppers!

It did'nt take me 2 1/2 hours... I think more like an hour and 45 minutes. I had a helper though and we were both starving!

YAY for hungry helpers!

Good Lord Eggplant Parmesan is my favorite dish ever. I just cannot stand to fry stuff so last time I made it I baked the eggplant in 425 degree oven. I had to turn them over once but it came out great. I always make a mess with frying. I also did okra this same way Sun. I love fried Okra but it is tedious.

I also hate frying, but just used olive oil cooking spray and it worked fine. Did you cook the eggplant longer and in a hotter oven since you did'nt fry it Aerwin?

I dredge the Eggplant in buttermilk first , then a mixture of Panko and breadcrumbs , bake in 425 degree oven for about 20 mins , about 10 mins each side. I thought it tasted really good.

This is soooo good, that most people 'park' themselves in front of this salsa. If you can use a 'scoopable' chip/cracker, it makes it much easier. It's very colorful and the recipe makes alot!! Serve with sturdy chips ("Frito Scoops, for example).

Avocado/Corn Salsa

1 package (16 oz) frozen corn, thawed
2 cans (2 1/4 oz) sliced ripe black olives
1 medium red pepper, chopped
1 small onion, chopped
5 cloves garlic, minced or crushed
4 medium avocados, ripe, chopped

Toss the above with the following dressing.

1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons white wine vinegar
1 tablespoon oregano
1/2 teaspoon salt and pepper

Ooh! That sounds yummy and easy! I have made homemade salsa before and it is excellent! I use my Rocket Chef to make it! My boys are any kind of salsa/Mexican dip and scoops crazy!

Aerwin, that sounds good and easy too! I also hate to fry! I don't even remember the last time I fried anything other than some bacon for BLTs.

Sky that salsa sounds excellent! I must try that!

Aerwin... I bet the buttermilk in the eggplant gives it more flavor..what a great idea! I love buttermilk!

The Salsa isn't like a true salsa, it's very thick with no sauce, and it is yummy! Even the small kids loved it! I've made it before and my sister makes it for every event, but I think I'd like some cilantro in it!

Oh yeah baby! You have to have cilantro!

I would put cilantro in anything.

I am glad to hear of other Buttermilk fans. I use buttermilk a lot because I can't have eggs. It is a good binder. And when I was a girl and I was staying with my Grandparents my Papa and I would have buttermilk and cornbread for a snack when we watched TV at night.

This one is a favorite at any get together or Holiday dinner.


Easy Fruit Salad

Any combination of fresh fruits: banana, kiwi, grapes, banana, melons, strawberries, peaches, pears, etc.
1-2 cans chunky canned fruit cocktail, drained (cut pieces if too big)
1 small package Cook to Serve Vanilla Pudding (not instant)
1 cup orange juice
Walnuts (desired amount)
Maraschino Cherries, drain and cut in half


Cook 1 pkg. Vanilla pudding with 1 cup orange juice, until thickened. Set aside and let it cool.

Peel, slice, and chop fresh fruit.

In large bowl, add fresh fruit pieces, canned fruit pieces, cherries and walnuts. Add cooled dressing and mix well.

Note: You can wait to add the bananas until serving. You can also use canned peaches, pears, pineapple (drained and cut to desired size)

Avgolemono Soup (Greek Lemon/rice/chicken soup)


Serving Size : 4




1 can chicken broth -- 13 3/4 oz.
1/4 cup converted long grain white rice, uncooked
3 large eggs
3 tablespoons lemon juice
4 slices lemon or parsley for garnish

In large saucepan, bring chicken broth to boil over high heat. Add rice; reduce heat to low and simmer, partly covered, about 15 min., until grains are just tender. In large bowl, beat eggs with wire whisk or fork until well broken up; beat in lemon juice. Slowly pour in about 1/2 cup of hot broth, while beating eggs constantly. Add to remaining broth and cook over low heat 3-5 minutes, stirring constantly with wooden spoon, until soup thickens enough to coat the spoon lightly. Do not boil or eggs will curdle. Remove from heat, garnish and serve immediately. To reheat, warm soup over simmering water in double boiler.


NOTES : Add more rice if you want a nice thick soup! You could add some chicken if desired.