Fresh from the garden - Eggplant parmesan

What a great season this has been for many gardeners here in the northeast. We were lucky side stepping a bit of blight that only a few witnessed this year, as opposed to last summer. What a nightmare! This week I harvested the rest of my ripened tomatoes, many eggplants and far too many peppers. So I have been busy roasting tray after trayful of yummy roma's. The rest of the tomatoes were canned, or frozen--or went into sauce and some even into jams.

With this last basketful of assorted tomatoes,herbs and veggies, I prepared a pot of chili and then  last night, one of my favorite eggplant dishes...eggplant parmesan. Now all I have left to put up is my annual piccalilli and I won't even have to go out and buy  green tomatoes this year :+) 

Eggplant Parmesan

3 medium sized eggplants
1 cup flour
3 eggs, beaten
3cups Italian bread crumbs
olive oil for sauteing
marinara sauce (recipe follows)
1/2 cup grated Romano cheese


1/2 cup grated Parmesan cheese
1 pounds of mozzarella cheese,shredded
2 cups of ricotta cheese

After rinsing the eggplant, slice them into 1/4-inch thick slices. Place the slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about a half hour.

Take one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.Saute in preheated olive oil on both sides until golden brown.

In your baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you almost fill the baking dish. Cover with shredded mozzarella cheese, and bake for 25 minutes covered,in a 375 degree oven. Let it rest for 15 minutes before serving. Enjoy!

Marinara Sauce

2 TBLS chopped garlic
3 TBLS olive oil
6 cups chopped tomatoes
1/2 cup onions, chopped
1/4 cup dry white wine
1/2 cup of fresh parsley, minced
1 tsp oregano
1 tsp crushed red pepper
1/8 cup fresh basil, chopped fine
pinch of thyme, savory & rosemary
2 bay leaves
1/2 tsp sea salt
One tsp white pepper
pinch of sugar

Lightly saute the onions in olive oil in large pot for a few minutes. Add the garlic and saute another minute. Add the wine with the tomatoes and bring sauce just to a light boil, then turn heat to low.
Add remaining seasonings and herbs, cover and let simmer for one hour, stirring occasionally.

Coffee brandy ice cream float

Want to go down memory lane with me? Close your eyes and come with me, on a trip down memory lane to the place where red and white checked dreams come true. Many of us from the older generation can remember going to the local soda fountain for a burger and a shake or to have a burger and fries after school.

Many were decorated with red bar stools and black and white floors and if you were lucky enough those miniature juke boxes just ready for you to plunk your coins in to listen, while you waited for your orders. Two plays for a quarter no less that featured old 45's that I know I haven't heard in years. Our local soda fountain was in the 'square' of town, in a corner drugstore--Halls Drug.

Every afternoon as school let out Mr Hall readied for the slew of kids that would be pushing their way into his store just about 3 o'clock every weekday afternoon. Two of my favorite items were lime rickey's and rootbeer floats. It's funny the way our minds sometimes work-- remembering the little things, we sometimes can recall from back in those good old days. One thing that stands out in my mind was looking down the row of spinning bar stools to see so many pairs of dangling saddle shoes and poodle skirts swirling around. You do remember saddle shoes don't you? Nope, they weren't specialty fit shoes for the equestrians. And also how Mr Hall would always serve your orders--first he'd re-wipe off the counter in front of your seat, and then neatly place a paper napkin followed by your order placed on top. He was such a quiet, yet sweet old gent who seldom forgot to ask 'would you like 'jimmies' on top' regardless of whether you ordered a milk shake, ice cream soda, or banana split! It was just one of his little quirks.

Many of the great recipes for our best frozen confections have been lost to us and, since I just love ice cream, and just made a new batch of coffee brandy a few weeks ago, I decided to try a new twist on an old favorite-- So this is my recapture the nostalgic flavor of childhood but with a grownups-only version of the root beer float. With the heat wave we've all been having this past week, this was a deliciously thirst quenching treat. Don't forget to put a scoop of your fave ice cream on top before serving and cool off! Autumn's just around the corner.



Coffee Brandy Ice Cream Float

* ¼ cup of milk
* 3 TBLS coffee brandy - recipe follows
* 1 scoop coffee ice cream
* club soda

Mix milk and coffee brandy together in a tall glass. Then pour club soda over top to fill the glass about ¾ of the glass full, and then top off with a scoop of coffee ice cream & cool off! Enjoy.



Homemade Coffee Brandy

3 cups water
2 1/2 cups sugar

Bring to a boil and simmer 15 minutes.

1/2 cup instant coffee - I used Colombian
1/2 cup boiling water

Dissolve and add it to the above mixture.

Cool all and pour into a half gallon canning jar. Then add 2 bourbon vanilla beans split lengthwise, and 3 cups of brandy and 1/4 cup quality vodka. Cover and store in a cool cupboard 3-4 weeks.