In the Kitchen Pt. 2

Hello again dear blog, how has everyones weekend gone by so far? I hope all is well, and I hope that you enjoy this post. As you can see, it's yet another session of "In the Kitchen" with your host: Gigi. You are probably going to think I am Martha Stewart obsessed (which I kind of am) but today I am showing you yet another Martha recipe aside from my Hazelnut blondies. This recipe was also in the July 2007 issue of Living, and Man Oh Man was it Gooooood!!! For a little summer kick, I added some light and colorful brown rice salad from this show, and enjoyed dinner. I was so happy with how they turned out, that I gave some to everyone I know, and bragged about them to those who didn't get the chance to try them.
Okay, Okay, so your probably just thinking to yourself "Get on with the recipe WOMAN!!" So I will... ;) If you did not recieve the July issue of Living , go here for the recipe. They are Eggplant Parmesan Stacks which are so easy to make that it's just amazing how quick they took and how great they tasted. Two of them is enough to fill you up completely, and they are not that bad for you either!! I started by cutting the pieces of fresh eggplant into 1/4" slices, seasoned with salt, and added to a pan with 1 cup canola oil. (The only thing with these is you must keep adding oil, I know, I know, and you must absorb as much as possible after with paper towels!) Let cook for 1 minute on each side and cool. While cooking the eggplant, also start the simple sauce by dicing one large fresh tomato, and adding, 1 teaspoon olive oil as well as diced garlic, along with some julienned basil from the garden. Add a sprinkle of parsley, onion powder and about 1-2 cups of canned crushed tomatoe's and simmer. This is my own recipe for a quick and simple sauce, which is not too overpowering for this type of recipe. Once sauce is simmering, and all eggplant is cooked, pat try slices and put large pieces on bottom of lined baking sheet. Then follow with some sauce, sprinkles of fresh mozzarella cheese, and some grated parmigiano reggiano. Repeat layering twice (3 pieces of eggplant) and bake in oven for about 12 minutes (* After 8 minutes on mid shelf, switch to top shelf to melt the cheese.) Serve up on a nice plate, and voila!! As for the brown rice salad, get the recipe here, its very simple and switch out the dressings for different tastes with different foods! Hope you all get to try this, you and your family will all be raving about how good it was!! Until next time my friends, wishing you fresh summer produce and no growling stomachs!!