Wednesday, June 29, 2011

Eggplant Italiano

I should start with how much I miss our kids right now! It's been a little lonely without having chatty messy laughing wonderful kids in the house. I miss them terribly, but I know they're all having a great time enjoying the summer!! We're 2 weeks down with 2 more to go.

So since we aren't focusing on ball practice or homework, Scott and I are really enjoying being able to date again! Everyday we get to enjoy wonderful food, have hilarious conversations, and share inside jokes among watching movies, and laughing out loud every chance we get.

Everyday it seems we've been trying out new little restaurants in the city we love!

We had fantastic food at a little gem of a seafood restaurant tucked neatly away on a side street. We've had sandwiches at the deli, good classic American flavors and we've pretty much just enjoyed the quiet time and deliciousness around us.

One of my favorite things at a restaurant is the appetizer. You can tell a lot about a restaurant by what it offers in terms of pre-dinner bites! Yesterday we ordered a fantastic pan seared tuna, ahi style. Absolute perfection!

Sometimes little bites are just an easy alternative to a big supper!
Let's try some Eggplant Italiano.

1/4 cup shredded Parmesan cheese
3 tablespoons lemon juice
2 tablespoons minced fresh basil
5 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon minced fresh oregano
1 large eggplant, cut into 10 slices
2 tablespoons butter
10 slices tomato
1/2 cup shredded part-skim mozzarella cheese

In a small bowl, combine the first six ingredients.
In a medium pan, saute' eggplant, over medium heat for 3 minutes.
Turn slices; spoon Parmesan mixture onto each.
Top with tomato; sprinkle with mozzarella cheese. Continue heating through 2-3 minutes longer or until cheese is melted.

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