Sunday, July 26, 2009

Eggplant parmesean

Yummy Eggplant Parmesean.
Slice the eggplant, salt it on both sides and let it sit for 30 min.

Then rinse the salt off and steam it for 10 min.

Dip the steamed eggplant in stoneground cornmeal.

Layer the eggplant with pasta sauce
and then cheese, repeating layers.

Bake at 350 for 30 minutes covered
and then 10 more minutes uncovered.

Then feed your hungry, hardworking husband.
(The kids said NO WAY!)

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