No Smoke Weekend

[Neil]

Cover stayed on the grills and smoker all weekend though I did do some cooking indoors. Saturday it was Steak Tar Tar, Eggplant Parmesian, Biscotti, and Oatmeal-Crasin cookies. Today it was a pot of brisket chili, pot of marinara sauce, and regular corned beef brisket.

[Samichlaus]

Sounds yummy.

Can you bring me up to speed on Eggplant Parmesan? I have always loved it.

[Neil]

I make eggplant parmasian like I make lasagna. Just substitiue the pasta with grilled eggplant. Don't buy the real big eggplants. Try to find ones that are 8"-10" long. Cut them into 1/2" slices and spray or rub both sides with olive oil then grill over direct heat until they are browned and softened on both sides. Layer them in a lasagna pan with your favorite spaghetti sauce (I prefer a meat sauce), parmasian cheese, mozzarella cheese, and anything else you might like; roasted bell peppers, prosciutto, ham, pepperoni, sausage, sliced tomatoes, zucchini, use your imagination. I also use a thickened alfredo sauce in between layers. Cover with foil and pucture a couple of small holes to let steam escape then bake at 350* until it bubbles. Usually about an hour depending on the size of the pan you use.

[Ron_L]

Darn you, Neil! :D

Now I want eggplant lasagna! That sound great! Our kitchen is in pieces the next two days for some tile work, so its carry out for us!

[Samichlaus]

That sounds fantastic.

I'll do that this weekend.

Thanks!

[Bigmista]

I make eggplant parmasian like I make lasagna. Just substitiue the pasta with grilled eggplant. Don't buy the real big eggplants. Try to find ones that are 8"-10" long. Cut them into 1/2" slices and spray or rub both sides with olive oil then grill over direct heat until they are browned and softened on both sides. Layer them in a lasagna pan with your favorite spaghetti sauce (I prefer a meat sauce), parmasian cheese, mozzarella cheese, and anything else you might like; roasted bell peppers, prosciutto, ham, pepperoni, sausage, sliced tomatoes, zucchini, use your imagination. I also use a thickened alfredo sauce in between layers. Cover with foil and pucture a couple of small holes to let steam escape then bake at 350* until it bubbles. Usually about an hour depending on the size of the pan you yous.

I do the same thing with zucchini strips instead of eggplant. Good dish for you low carbers...