Time for eggplant

Because I do not have a kitchen, I’m revisiting some videos I did last summer on preparing fresh vegetables from the garden. Filming was done with a small camera, but you will be able to see the steps in preparing Eggplant Parmesan. It may not be an old German Russina recipe, but it is a fun and simple summer dinner. In the meantime, convince your moms and dads to send us some more recipes… we will need all your assistance in making our cookbook project a great one.


About spidersue

Working on books, working, gardening, baking, canning, knitting, crocheting, reading, walking, getting older, getting wiser, love my children, love love love my grandchildren.
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3 Responses to Time for eggplant

  1. Jack from Hesse says:

    If you are looking for an eggplant Parmesan recipe by a person of German heritage, here’s mine. I make my tomato sauce in the food processor with peeled fresh tomatos, onion, a tablespoon or 2 of olive oil, half to full cup of red wine, a large can of tomato paste, salt + pepper to taste. Blend till smooth as possible. I coat both sides of the eggplant slices in olive oil & grill outside on my propane grill on medium at 5 minutes a side. With my food processor I shred a block of mozarella & a block of parmesan. Layer eggplant, cheese, and sauce in casserole dish & bake an hour at 350. Everything can be substituted & added to but the great thing about grilling the eggplant slices is that you don’t have to salt the eggplant beforehand to draw out the bitter juice; it comes out during grilling.


  2. Jack from Hesse says:

    Whoops, I just saw that you want recipes from persons whose German ancestors came from Russia. My grandfather’s family is from Hesse. My grandmother’s family from Germany too but I don’t know which state. Disqualified. Still, try this recipe.


    • dasguteessen says:

      Hey Jack, not a problem… your recipe sounds great… I’m the only one that really likes eggplant… so anything new is a good thing… thanks for the post.


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