Homemade Sausage Making

With eggplant being on sale the last couple of weeks I whipped up two batches of eggplant parmigano, a great side-dish that can be served with just about anything.



I peel the eggplants and then make nice thick slices, about 3/8" thick. Place on broiler pan, lightly brush each slice with olive oil, broil for 3.5 minutes, turn the slices, baste again with olive oil, and broil the other side for 3 minutes



Start with coating the baking pan with some Pam, then add a thin layer of tomato sauce, just enough to cover the bottom. Place the sliced eggplant in a layer over the sauce



Then cover the layer with some shredded mozzerlla cheese



After covering the shredded cheese with another layer of tomato sauce I like to do a layer of sliced portobella mushrooms



I managed to somehow lose the pic of the finished product, but the layers go: sauce, eggplant, cheese, sauce, mushrooms, cheese, sauce, eggplant, cheese, and a final topping of sauce. Bake in a 350° for 90 minutes, take out and let sit for 10 minutes before serving. I bring this dish to potluck affairs quite often and it always gets rave reviews, most enthusiastically by vegetarians. RAY

Yum! We'll be right over. (I wish.)

Beloved Spouse is gluten intolerant, which rules out 90% of Italian-style cooking (pasta, pasta, pasta!). This is a great way around the problem. Even I, with a cast iron stomach, feel better when eating this sort of food. ...still get full, but don't have acid reflux like I used to.

...and it's delicious. The mushrooms add a whole lot of flavor, I bet. The eggplant is a great way of picking up and passing on great flavor. Enjoy!

Ray, that stuff is exquisite! Do people appreciate the work you put into that particular dish? I know that just doesn't all just "fall" together. Nice work pal.

Best Wishes,
El ChuckO