Eggplant Parmeasean Casserole

3 medium to large eggplants
3-4eggs
flour
2 cups breadcrumbs
2 Tbl parsley
1/4 cup Parmesan or Romano Cheese
olive oil
4 cups of Franks Sauce (see recipe)
1/2 pound grated or sliced mozzarella
salt
pepper

Peel eggplant and slice lengthwise into thin slices.  Place slices in a deep bowl, salt and layer.  Let stand for 2- hour with weight on bowl to remove liquid and compress.  Drain.  Dry eggplant with paper towels.  Beat eggs and add flour until it forms a light batter in a shallow dish.  In another shallow dish use 2 cups of breadcrumbs and add 1/4 cup cheese, salt, pepper and parsley.  In 1 inch of oil, over medium heat fry breaded eggplant.  Drain on paper towels and repeat until all eggplant is fried.  Heat sauce to room temperature.  In 9x12 baking dish cover bottom with sauce.  Layer fried eggplant overlapping each other.  Add more sauce. Continue to layer eggplant and sauce to 2-3 layers.  Cover top layer with shredded mozzarella and Parmesan cheese.  Place in 350 oven bake, covered with aluminum foil for 30-35 minutes.  Remove aluminum foil before the last 10 minutes of baking. Let stand for 20 minutes

-Barbara Bodnar Cunsolo

Italian Wedding Soup

Homemade Chicken Broth (see recipe below)
1 head of escarole or spinach, washed and chopped
Mini meatballs (see recipe below)
acini di pepi


While broth is cooking make meatballs.  Add escarole and meatballs to broth.  Bring medium pot of water to boil and cook acini di pepe according to recipe.  Add pasta to soup.  May top with Parmesan cheese


CHICKEN BROTH
1whole cut up chicken
4-6 cups of COLD water
3 stalks of celery
1 medium whole onion
1 cup chopped celery
1 cup chopped carrots
1 Tbl chopped parsley
salt
pepper



Put chicken in pot of cold water with celery, onion, salt and pepper. Bring to boil.  As water boils fat from the chicken will rise to the top; skim off.  Simmer 1; remove onion; add 1 cup chopped celery, carrots and parsley after 1 hour.  Cook an additional 1/2 hour


MEATBALLS
1 cup of ground beef
1/2 cup breadcrumbs
1/4 cup of Romano cheese
1 cloves of garlic, pressed
1 egg
1/8 cup chopped fresh parsley
salt
pepper

Salt and pepper the ground beef, add garlic.  Combine seasoned meat with breadcrumbs, Romano cheese, parsley and egg.  Roll into mini, bitsize meatballs.

Chicken Broth

I whole cut up chicken
4-6 cups of COLD water
3 stalks of celery
1 medium whole onion
1 cup chopped celery
1 cup chopped carrots
1 Tbl chopped parsley
salt
pepper


Put chicken in pot of cold water with celery, onion, salt and pepper. Bring to boil.  As water boils fat from the chicken will rise to the top; skim off.  Simmer 1; remove onion; add 1 cup chopped celery, carrots and parsley after 1 hour.  Cook an additional 1/2 hour

Artichoke Ribbles

2 jars of artichokes hearts
2 Tbl olive oil
1 small onion, chopped
1 clove of garlic, minced
1/4 cup fine bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 oregano
1/2 tsp hot pepper seasoning
4 eggs
2 tsp minced parsley
2 cups sharp cheddar cheese

preheat oven at 325

Chop artichoke hearts and set aside.  Heat olive oil, add onion, garlic, and saute until onion is limp.

In a small bowl combine eggs, crumbs, slat ,pepper oregano, and seasoning.  Fold in cheese and parsley.  Add chopped artichokes, sauteed onion mixture and blend well.

Pour into 9" square pan

Bake 30 minutes and allow to cool.

Cut into 1 inch squares.

Mary Frances's Salad

Romaine Lettuce

Chick peas/ Garbanzo

red onion

calamata olives

celery

tomatoes

gorgonzola cheese 

Dressing red wine vinegar and oil

salt and pepper

Mix all ingredients together and dress salad.  

Salt and pepper to taste

Add gorganzola or blue cheese on the top.

-Mary Frances Cunsolo