Eggplant Parmapam

Hey! This is what J said about my Eggplant Parmapam recipe (which I invented yesterday) ... "An excellent rendition of one of my alltime favorite recipes!" and if you know J, you know this is a pretty stellar review.

So. I shy away from giving amounts of things because only you know how much you want to make and how many times this week you can eat this before getting totally sick of it. I'll just give you the ingredients and how I put it together, and you can decide how much of each thing. Sorry all you engineers out there- this blog may not be for you!

You'll need:
Eggs, breadcrumbs, parmasean cheese, oregano
Eggplants, onion, red pepper, mushrooms, fresh dill, fresh chives, salt and pepper
Can of tomato sauce, mozza cheese

1. Mix up a few eggs and a bit of water in a wide shallow bowl (good for dipping)
2. Mix a 1-1 ratio of breadcrumbs (really small crumbly crumbs are best) and Parmasean cheese
3. Add salt, pepper, oregano to the crumbly bowl (also shallow and good for dipping)
4. oil up a baking dish and preheat the oven to 375
5. Cut your eggplant into 1/2 inch slices and dip each one in the egg then the breadcrumb thing
6. Lay on the oiled baking sheet and bake for about 20 min then flip over and bake again until both sides are golden brown

Meanwhile....
1. Saute some onions, red pepper (this is important to make the sauce a bit sweet), mushrooms
2. Add a bit of fresh dill, and fresh chives, salt and pepper
3. After the veggies are nice and cooked, add a can of tomato sauce and heat it up!

When the Eggplant is done...
1. Put a nice layer of sauce in the bottom of a dish (about the right size for the amount you're making)
2. Lay the eggplant on the sauce, only one layer is best because you want to be able to serve them individually (we're not making Mousaka here people)
3. add more sauce to "fill in the spaces" and sprinkle some Mozza cheese on the top (not too much, less is more in this particular recipe) and sprikle with parmasean cheese
4. Bake at 400 for about 15 minutes until the cheese is brown and bubbly

That's it- It's so super good, vegetarian, cheap, and wonderfully healthy.

Enyoy!

Why Eat Jerky?

That's what I ask myself when I go camping. Why eat jerky? Sometimes, yes, jerky has a place in my mouth. But camping food doesn't have to be chewey and ewey and taste like pigs ears!

When my hubby and I went hiking on the Juan De Fuca Trail in Sept a few years ago, we ate like royalty! Boston Blue Fish, Phad Thai, Bean Burritos, and other great menu items graced our laps as we sat by the rolling waves and big old beautiful trees.

I'm writing this blog because I truly believe that you can cook amazing meals EVERY DAY!! No need to have bland chicken and rice or mac n cheese even if you are a working woman. I'm here to share.

Now I'm not one to use a recipe (well, maybe for a general guide the very first time I make something I've never heard of) so most of what you'll find here are my own creation! Eat it!