Friday, October 30, 2009

Bea's Eggplant Parmigiana

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Eggplant parmigiana is one of my favorite Italian dishes that I order whenever I go to an Italian restaurant. You should taste Bea Kiyohara's version as it is absolutely delicious! She uses the cold leftovers in sandwiches the next day on toasted bread with a little mayonnaise. I got totally addicted to these sandwiches when we stayed at her place last summer. This photo was taken a few years ago when little Miko was just an infant.

2 medium eggplants
Bread crumbs
Parmesan cheese
2 eggs beaten
Extra virgin olive oil

Slice the eggplant crosswise into 1/4"-1/2" thick circles. Place on paper towels. Sprinkle with a little salt on both sides. Wait for 30 min. After 30 min. rinse the eggplants with water and pat dry. Dip the circles into the beaten eggs, then into the crumbs. Fry them in a little olive oil until brown. Drain on paper towels and set aside.

Bea's marinara sauce:
3, 14.5 oz cans of tomato sauce
Add the following to taste: garlic salt, parsley, oregano (or Italian seasoning), sugar, salt and pepper

Simmer the tomato sauce ingredients together for 30-45 min. or you can use pre-made marinara sauce.

In an oiled 9x13 pan, layer the eggplant circles, marinara sauce and parmesan cheese. Repeat until all of the eggplants are used. Top with extra sauce and cheese. Cover with foil. Bake at 350 degrees for 45-min. to an 1hour.

Wednesday, October 28, 2009

Bill's Berry Pie

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This is the best berry pie ever! Bill Lemire baked this homemade pie which was totally scrumptious. He served it while it was still warm from the oven with vanilla ice cream. You can use any assortment of fresh or frozen berries.

2, Pillsbury refrigerated pie crusts, at room temperature
6 cups whole berries, fresh or frozen
1-1/2 to 1-3/4 cup sugar
3-1/2 to 4 Tablespoons tapioca
2 Tablespoons butter, cut up

Place one pie crust in the pie pan. In a large bowl, mix berries, sugar and tapioca. Place berry mixture in the pie pan. Dot with butter. Cut slits in the second crust (see photo). Place the second crust on top of the berries. Pinch the edges of the two crusts to seal (flute edges, if desired). Bake at 400 degrees for 15 min. then cover edges of crust to prevent over-browning. Continue baking for an additional 25-30 min. more. Serve with vanilla ice cream. (If you are using frozen blueberries, increase the tapioca to 4-5 Tablespoons.)