Moon Willow Online

Eggplant parmigiana, also called eggplant parmesan, is a perfect main course served alongside/atop plain pasta.

Ingredients 1 large or 2 medium eggplants
salt
2 beaten eggs or ½ c milk, buttermilk, or thinned yogurt
1 to 1½ c bread crumbs, cornmeal, or flour
Oil for frying
2 cups Italian or grilled tomato sauce (spaghitti sauce)
¾ c mozzarella cheese, sliced or grated
½ c parmesan cheese, grated
 
Directions Cut the eggplant into ½-inch slices. Sprinkle both sides of each slice with salt, lay out on the plates or tray, and let stand for 30-60 minutes (less if the eggplant is fresh). Wash off the salt and immediately blot each slice dry.
Heat ½-inch of oil in the frying pan and cover plates or tray with several layers of paper towels.

Put the eggs or milk in one bowl and the bread crumbs or flour in the other. Coat each slice of eggplant with the liquid, followed by the crumbs.

Fry* a single layer of eggplant slices until golden brown, turn, and fry the other side. When the eggplant is tender, transfer to the paper towels, and turn to remove excess oil. Repeat with remaining slices, adding more oil to pan as needed.

Preheat oven to 350°.

Cover the bottom of the baking dish with a few spoonfuls of tomato sauce. Layer slices of eggplant, sprinkle with half of the mozzarella and all of the parmesan. Cover with tomato sauce, add the remaining eggplant, then the sauce, and top with the rest of the mozzarella.

Bake for 30 minutes, until heated through and bubbly.
 
NOTE:* You do not have to fry the eggplant, you can bake it in the sauce till it becomes tender, this actually makes it tastier

Portabella Burger
1 Portabella patty
3 slices of a portabella cap
4 slices gouda cheese (smoked gouda is awesome!) or Provalone cheese
2 tbsp. butter
2 tsp. fresh thyme
2 slices ripe tomato
2 buns or 4 slices French bread, lightly toasted or grilled

Directions: 
Clean mushrooms and remove the stems. Combine 2 tbsp. butter, minced garlic and 2 tsp. fresh thyme in a plastic zipper bag. Add the mushroom slices and marinate for at least 45 minutes.
After the mushrooms have been in their marinade long enough,
heat a little of the butter marinade in a skillet (about a tbsp.) and saute 3 slices for about 5 minutes,  place a Portabella patty on hot grille for a total of 2 minutes for each side including as much of the garlic and thyme from the marinade as possible. Turn mushroom over and saute for 1 minute.
place slices on top of patty top with cheese slices. Cover skillet and cook for another 30 seconds or so, until cheese is melted (it melts quickly). Serve with tomato on toasted or grilled rolls or French bread and spread with the Garlic Mayonnaise.