I only make this once a year, since it’s quite a production. It’s my sister’s favorite food, so I make it every Thanksgiving. If you’re in a crunch for time, you can fry the eggplant a day or two ahead of time, then assemble it on the day of.
If you have a favorite sauce, you can use that instead of tomato and garlic. Or use your favorite sauce from a jar. I find that a ton of basil and oregano overpower the subtle flavor of the eggplant, so I only use tomato and garlic.
2-3 large eggplants, peeled and sliced into one inch layers
½ cup of milk
Italian bread crumbs
Cheeses of your choice (I like mixing cheddar, mozzarella and parmesan) (And I like LOTS of cheese.)
Rice to serve it over
Once you’ve salted your eggplants and left them to sit on paper towels for a few minutes (it makes them less bitter), rinse them well.
Beat the egg with the milk. Put it in a bowl right beside your bread crumbs. Dry your eggplant slices, dip them in the egg mixture, then in the breadcrumbs, then drop them into a hot pan of oil. Brown them on both sides on a medium heat until they’re crispy on the outside. Drain them on paper towels.
Layer the eggplant slices in a large baking dish, alternating between eggplant, a layer of cheese, enough tomato sauce to cover the layer, and sprinkle the tomato sauce with some garlic powder. Repeat until your pan is full. Top with lots of parmesan cheese. Bake until bubbly. Serve over rice.
The next stop on our progressive dinner is at DM Marlowe’s house. She’s making Good Thyme Lamb Chops: http://www.dmmarlowe.com/progressive-holiday-dinner.html
You might not be able to get your own Reed Brother, but you can get a Reed Brothers shirt for Christmas!
Available here: http://bit.ly/2fieNBL
So… what’s up with the last Reed Brothers book? It’s not ready yet. I’m sorry. I’d hoped it would be out and you’d all be loving it by now. But I’ve had a couple of setbacks. I hate disappointing anyone, so I thought I’d take a minute to explain.
About two years ago, I had a pretty big change in my life when I left my day job. There hasn’t really been a time in my adult life when I haven’t worked at least a 40 hour a week job, until then. I decided to write full time. But I soon realized that my brain quit writing after a certain period of time. In other words, I could only write so many words per day, no matter how much free time I had. So, I decided to go back to school. I always wanted a degree in deaf studies (it fits, right?) so I went back to school. I quickly realized though that it took a lot out of me doing school work. Where I used to work all day and then write at night, I found it was much more difficult to LEARN all day and then write at night, so my production schedule slowed down dramatically. Yet, that was okay, because I was still writing, even if at a slower pace.
Then some other personal stuff happened and OMG! life happened. And the book is late. Now, I know that I didn’t have a schedule set up so it’s technically not late, but I feel like it’s late, because people are asking me about it all the time. And I felt so bad about it being late that I kind of disappeared off social media to avoid having to answer the question about when it would be done. I don’t want to disappear anymore, so I’m here posting an update. It’s not done yet.
I think part of the problem is that it’s the last Reed Brothers book, and I’m suffering from some separation anxiety. I don’t want to leave the Reed Brothers’ world. So, I’ve decided I’m not going to. You’re going to see more of them, and so will I. Whew! I feel better just having said that. It’s like saying goodbye to a group of friends. And I’m not going to do it.
So, that’s my status update! I’m sorry I’ve kept you waiting longer than I thought.