What's For Dinner?
Joined: Jun 2002
Posts: 111,882
Likes: 2,034
From: SoCal
Yeah good idea
they have some there sitting out wrapped in plastic but I guess if its more a focaccia bread theres no cheese to be affected 
that deli is
full of Dago stuff 
I kept seeing stuff and picking it up they have some funny tees too.... one I should get all 3 of my
's it read [ I SURVIED AN ITALIAN MOTHER ] one said [ If you like my meatballs you should try my sausage ] 
they were Male tees 
best one read [ FAGITABOUTIT ]
Joined: Jun 2002
Posts: 111,882
Likes: 2,034
From: SoCal
maybe it just wasn't cooked properly 
Thread Starter
Joined: Jun 2002
Posts: 30,078
Likes: 5,444
From: Bondville
Yeah good idea they have some there sitting out wrapped in plastic but I guess if its more a focaccia bread theres no cheese to be affected
that deli is full of Dago stuff I kept seeing stuff and picking it up
they have some funny tees too.... one I should get all 3 of my 's it read [ I SURVIED AN ITALIAN MOTHER ] one said [ If you like my meatballs you should try my sausage ] they were Male tees
best one read [ FAGITABOUTIT ]
they have some there sitting out wrapped in plastic but I guess if its more a focaccia bread theres no cheese to be affected that deli is
full of Dago stuff I kept seeing stuff and picking it upthey have some funny tees too.... one I should get all 3 of my
's it read [ I SURVIED AN ITALIAN MOTHER ] one said [ If you like my meatballs you should try my sausage ] they were Male tees best one read [ FAGITABOUTIT ]
Joined: Oct 2009
Posts: 29,848
Likes: 5,415
From: Ontario Canada
Joined: Jun 2002
Posts: 111,882
Likes: 2,034
From: SoCal
Joined: Oct 2009
Posts: 29,848
Likes: 5,415
From: Ontario Canada
We take smaller sized eggplant, cut them in half, boil them in a pot of water for a few minutes to soften them up, they get nice and soft to the fork, and slightly brown. Then scoop out the insides leaving the half-shell skin (almost like you do with twice-baked potatoes or potato skins). Chop up the soft eggplant that you scooped out. We then combine the soft insides with bread crumbs, eggs, olive oil, mozzarella cheese, parmesan grated cheese, parsley, garlic, salt , pepper, oregano, paprika. Then you scoop it back into the skins. Place in a tray and place tomato sauce on top of each stuffed eggplant topped with some parmesan grated cheese. Then bake them in the oven for 30-60 minutes until the are nicely dried on top and you can smell them throughout the home. That is pretty much it, you can improvise as needed to make it your own. The skins can be a bit bitter so you don't have to eat them. You can add more sauce on top if you like them more saucey, or you can have them more dry on top, depends on your preference. They will have a nice meaty texture if done right. That is it. Give it a try Mom.
Joined: Jun 2002
Posts: 111,882
Likes: 2,034
From: SoCal
Mom, you would never know that you are eating eggplant when you eat my family recipe.
We take smaller sized eggplant, cut them in half, boil them in a pot of water for a few minutes to soften them up. Then scoop out the insides leaving the half-shell skin (almost like you do with twice-baked potatoes or potato skins). Chop up the soft eggplant that you scooped out We then combine the soft insides with bread crumbs, eggs, olive oil, mozzarella cheese, parmesan grated cheese, parsley, garlic, salt , pepper, oregano, paprika. Then you scoop it back into the skins. Place in a tray and place tomato sauce on top of each stuffed eggplant topped with some parmesan grated cheese. Then bake them in the oven for 30-60 minutes until the are nicely dried on top and you can smell them throughout the home. That is pretty much it, you can improvise as needed to make it your own. The skins can be a bit bitter so you don't have to eat them. They will have a nice meaty texture if done right. That is it. Give it a try Mom.
We take smaller sized eggplant, cut them in half, boil them in a pot of water for a few minutes to soften them up. Then scoop out the insides leaving the half-shell skin (almost like you do with twice-baked potatoes or potato skins). Chop up the soft eggplant that you scooped out We then combine the soft insides with bread crumbs, eggs, olive oil, mozzarella cheese, parmesan grated cheese, parsley, garlic, salt , pepper, oregano, paprika. Then you scoop it back into the skins. Place in a tray and place tomato sauce on top of each stuffed eggplant topped with some parmesan grated cheese. Then bake them in the oven for 30-60 minutes until the are nicely dried on top and you can smell them throughout the home. That is pretty much it, you can improvise as needed to make it your own. The skins can be a bit bitter so you don't have to eat them. They will have a nice meaty texture if done right. That is it. Give it a try Mom.
s2ki a great place to learn about a great car
OR how to cook great Italian Dishes
LOVE THAT YOU POSTED IT! I will pull up on my phone later to copy it
Joe
Joined: Oct 2009
Posts: 29,848
Likes: 5,415
From: Ontario Canada
My in-laws hate me because I don't give them our family recipes, they love the food we serve them at my place but I don't divulge secrets. On the flipside I never use measurements when cooking so I don't have much to share with them as they think they need very precise details and measurements.