Feb 27, 2012 Categories:

Eggplant Parmesan!

This is a recipe I've been working on an improving since I began to cook when I was a teenager! Even if you don't like eggplant, you'll like this!

You'll need:
2-4 Eggplants (Enough to fill a large casserole dish when sliced.)
Olive oil (Get the gallon size jug)
Italian Breadcrumbs
2-3 eggs
Spaghetti sauce (If it's chunky, you'll need to puree it in a blender)

1. Slice the eggplant (1/4" thick)
2. Beat the eggs with some milk in a Bowl big enough to get your slices into.
3. Pour Breadcrumbs into a 2nd bowl of the same size
4. Pour about 1/4" to 1/2" of Olive oil into a deep frying pan
5. Heat the Olive oil over medium-high heat till it's Hot enough to fry in.
6. Take ONE slice of eggplant and coat both sides in the egg mix
7. Dip it in the breadcrumbs till it's coated (Lightly shake it off)
8. CAREFULLY, put it into the oil.
9. Repeat for as many slices as you can fit in pan to fry.
10. Turn them over and let them fry on the other side too.
11. AS THEY BROWN, take each slice out and lay in casserole dish layering them as you go
12. Put a little sauce on each slice in the casserole dish as you are laying them in.
13. After ALL the eggplant is fried and in the casserole dish, Pour any left over Sauce over the whole thing.
14. BAKE, covered, for 1 hour at 325 degree. (It'll be OK to eat after 15 minutes, but you want it to get REAL TENDER.)
15. Take out of Oven and Serve (Carefull, It'll be HOT)

Serve with or Without Parmesan Cheese. (Additional Sauce can be used to make it look prettier on the plate.)


This recipe makes about 2-3 gallons of Gazpacho - enough for a party. There's two ways to make it, the easy way and the hard way. If you like easy, use cans of diced tomatoes and a food processor for the other veggies. Otherwise, count on a few hours of slicing and dicing...

You'll need:
20 to 30 tomatoes OR 5-6 large cans of diced tomatoes
A large can of V8 (optional, to make it more soupy)
5-6 yellow or orange bell peppers
2-3 cucumbers
2 celery stalks
1 large Vidallia onion
1 bunch of fresh Dill
1/4 bunch of fresh cilantro
a pinch of saffron
a teaspoon each of basil, oregano and cayenne pepper
a tablespoon each of sea salt and pepper
Olive oil

1. Dice all the veggies and throw them into the biggest container you've got that will seal and fit in the fridge.
2. Strip the dill leaves off the stalks and then cut them up very fine and toss that in the container.
3. Take the cilantro leaves of the stems and cut them up very fine and toss that in the container.
4. Throw in the seasonings.
5. Add 1/4 cup each of the olive oil and the vinegar. Also pour in the V8.
6. Stir it all up, seal it and put it in the fridge for 1 day to let the flavors mix and the juices to come out of the tomato.
7. Serve with a drop of sour cream!

Armenian Cheese Boreg

This is something my Grandparents always made for the holidays as an appetizer. It's one of my absolute favorites!

You'll need:
1 lb. Muenster or Monterey Jack cheese, grated
1/2 lb. Feta cheese, crumbled
2 eggs
1 pkg. phyllo dough (freezer section at grocer)
1/2 stick of Butter, melted

1. Mix the cheese and the eggs together and set the mix aside.
2. Take phyllo dough from package (carefully, it's fragile) and lay flat on counter.
3. Cover the phyllo with a damp cotton towel to keep it from drying out.
4. Take one sheet and lay it out on the counter and brush lightly with butter.
5. Take a second sheet and place it on top fo the first, brush it with butter too.
6. Cut the sheets of filo into 4 long lengths (use a pizza cutter).
7. Put a teaspoon of the cheese mix on the end of one strip and fold into triangle shapes (like folding a flag).
8. Repeat step 7 for the other 3 strips placing each triangle on a cookie sheet.
9. Repeat steps 4 though 8 till you run out of mix and dough.
10. Bake at 350 degrees until golden brown, about 15-20 minutes.

You can add spinach, parsley, dill, onions or others things to the mix for different flavors.