This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense bonuses. It can be obtained from Lewis after gaining 7 hearts with him, and sells for 200g.
Difficulty: Easy, 45 minutes. Serves 5.
Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot.
-1 eggplant -1 large tomato -Mozzarella cheese -398mL can of tomato sauce -5 tablespoons Olive oil -1½
cup of Panko bread crumbs -1 egg
-Herbs/seasoning: basil, oregano, garlic powder, tarragon, chili powder, salt, pepper, roasted red pepper seasoning, and/or thyme. Not all are necessary, but basil, salt, and pepper are priorities.
Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I only needed 4 slices from it, which I then cut in half.
Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two together. Put the breadcrumbs on a plate. You can add some herbs to the breadcrumbs if you like. Take the eggplant slices and douse them in the egg mixture, and then cover them in the breadcrumbs.
Pour the olive oil into a frying pan on medium heat until the oil is hot enough in that it sizzles when you drop in a breadcrumb. Reduce the heat to medium-low and place the eggplant slices in the pan. Cook on each side for about 4-5 minutes. The crumbs will turn a golden brown and the eggplant slices will be greenish in colour.
Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2 teaspoons of olive oil on the bottom of the dish and tilt it around to evenly distribute it. Open the can of tomato sauce and pour in just enough to coat the bottom of the dish.
Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of each herb/seasoning. I had some leftover feta cheese so I put that on top as well.
Pour the rest of the tomato sauce over top, and then finish with a generous heaping of shredded mozzarella cheese.
Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly. Let it cool for 10 minutes, and then serve. It makes for a very tasty side-dish.
“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual parmesan cheese.
SO fun fact of the day: You know how Eggplant/Chicken/etc. Parmigiana has parmesan in the name? So like, you’d guess it originated in Parma? Nah son. Apparently the rights to claim the Parmigiana as their dish is currently being disputed by Sicily, of Southern Italy, and Parma of Northern Italy.
Kind of sounds like two brothers we’re sort of familiar with,…,,,.,.d,sajdaknfdas hetalia I’m talking about the Italy brothers from Hetalia god damn.
But yeah, here, have a dish that represents the adorable but kind of argumentative relationship shared by Romano and Italy.
Also, have a picture of my grandpa eating food like a dork.
P.S you’re gonna notice there’s not a lot of exact measurements with this recipe. That’s what I really like about it, you can fuck around and add/take away. That’s the cool thing about italian cooking, they really make it an art rather than a science. ~
Eggplant Parmigiana (serves: 6 ramekin thingies)
2 Tbsp dried oregano
¾ cups grated parmesan cheese (plus more for layering)
1 tsp salt
1 tsp pepper
1 large eggplant thinly sliced
Marinara Sauce (like a big jar. I decided to go the premade route because the home made stuff at the market basket by my house is too legit for words)
Shredded Mozzarella (like a lot)
Olive oil (for drizzling)
2 Large eggs
All purpose flour
parsely (for pretty colors)
1 adorable hungry grandpa (optional but recommended)
Thinly slice and remove the purple skin from the eggplant. Skin that mofo hard.
Preheat the oven to 375 F
Take three bowls and pour the breadcrumbs, oregano and parmesan in one, the beaten eggs in another, and the flour in the final one.
Dip each eggplant slice in flour, then drench it in the egg before covering it in the bread crumb mixture. Do this for all the eggplants.
Drizzle a baking sheet in olive oil and place all the eggplant slices on it. If they overlap don’t throw a shit fit, it’s cool. Drizzle the slices with more olive oil and place it in the oven.
Bake them until the undersides are browned, then flip each piece over and bake for like maybe 7-10 more minutes.
Remove the eggplants from the oven and start doing some layering shit.
Turn the heat on the oven up to 400 F
Put an eggplant at the bottom of each ramekin, if you have enough put a second one on top. Cover the slices with marinara and then cover the marinara in parmesan and shredded mozzarella.
Keep layering, and finish with the mozzarella on top.
Put those ramekins in the oven and let them bake until the cheese is browned slightly and bubbling.
Remove them from the oven, chop up some parsley and throw it on top.
Serve with some pasta tossed in sea salt, mashed garlic and olive oil.
AYYY MAMA MIA MOTHAFUCKER YOU JUST MAKE SOME HELLA ITALIAN FOOD.
Whether it’s northern italian or southern italian is another story, but it’s italian and that’s all that matters.
Enjoy eating your eggplant parm while reading your creepy italycest fics you weird ass weeaboo nerd.
Serves: About 4 Ingredients: - 8 large roma tomatoes, washed, then roughly chopped (save the tomato juice!) - ¼ cup extra-virgin olive oil - 7 garlic cloves, peeled and slivered - Pinch red pepper flakes - 1 tsp kosher salt - 1 large sprig basil - 1 cup water - Pinch (or more) oregano
1) In large skillet over medium heat, heat the olive oil. When hot, add the garlic. (A large skillet or saucepan is recommended; in the picture, I have it in a pot after I had finished making it, so that it could stay warm while I prepared eggplant for eggplant parmesan.)
2) When the garlic begins to sizzle (but before it begins to brown) add tomatoes with juice and water. Add oregano, salt, and pepper flakes. Stir.
3) Place the basil sprig on top of the sauce and allow it to wilt. Then submerge it and allow the sauce to simmer until thickened and the oil on the surface is orange (about 15 minutes; stir and taste occasionally, and adjust salt and oregano as desired).
4) Remove the basil sprig and serve warm! (Alternatively, remove the sprig and replace it with basil chiffonade.)
*Chef’s Note: When I make this at home, especially if I’m planning on using it for chicken or eggplant parmesan, I use an immersion blender to quickly smooth out the sauce - keep it chunky, but if the tomatoes are still particularly big after cooking, definitely do this to cut them down to size!
Among the cuisines I was raised on, Italian has got to be one of my favorites. It is beautiful in that it is simple, and lets the ingredients shine. But at the same time, there’s plenty of technique and a broad range of ingredients which helps keep Italian cooking alive as a standard in the culinary world. I grew up eating various pastas, lasagna, a range of meat dishes, and more in Italian style - some days, each meal would be from a different cuisine! (Mom has a bit of fun playing with Italian, German, and Irish cooking methods and styles).
When we go to the store in search of making a quick pasta or something of the sort, we often reach for that jar of ready-made marinara sauce. And while delicious, they’re still not as wonderful as garden-fresh or homemade sauce. Tomatoes, garlic, and red pepper shine in this recipe, but what makes it so amazing in my eyes is the fresh basil - something that you don’t really get with jarred sauce.
These wonderful herbs are flavorful, aromatic, and are easy to grow at home (when I was still living with my parents, my ‘baby’ was a potted basil plant that I grew from seed - and we cooked with it anytime the leaves got large enough to safely harvest without killing it). It’s easy to see why they’re a staple of kitchen gardens!
But basil is more than just a cute little plant that we use to season or garnish our food! In magic, it has garnered quite the reputation for being a useful and easy herb for spells related to money, love, and protection. Its properties are potent enough that historically, this plant is somewhat polarized - believed to be both a bane and lure to negativity.
Some traditions, such as Eastern Orthodox Catholicism and Hinduism, hold basil to a sacred degree - in Orthodox Catholicism, it is used to prepare and sprinkle holy water, while in Hinduism, it is considered sacred to the goddess Tulsi. Meanwhile, in western European folklore, basil was used to ward off harmful magic or presented as a token of affection.
In Ancient Greece, however, basil was praised as anathema to snake bites and venom. It was connected, at least by name, to the basilisk, but more so to venomous serpents which often were believed to be related to hate and malice. As such, it was believed that the most potent basil could only be grown when the seeds were sown on soil that has been cursed or insulted.
In money magic, the large leaves of basil can often be associated with paper money, making it ideal for working prosperity spells. Meanwhile, in some regions of Central America and Mexico, basil is grown near the front windows of shops in order to invite fortune.
When adding basil to food, it can be used for money and prosperity spells, but also can be incorporated into romantic foods for love spells. On its own, it can also serve as a magical food - the leaves can be deep fried, or the flower buds cooked and served. It is one of those herbs which is best if used fresh, as the flavor can easily deteriorate, but that doesn’t mean that dried basil doesn’t have any use!
Consider incorporating dried basil into money powders, bags, or sachets. Add a pinch of basil to love spells or incense. Grow basil in the yard to invite fortune, love, and to ward off harmful magic! Like rosemary, basil is easily one of the more versatile and useful herbs in the kitchen witch’s arsenal!
We made it back to grandma Melissa’s house in Omaha last night, and I immediately went to work fixin’ supper. I made eggplant parmesan and the yum pasta dish that director daddy made for us when we were in Chicago. Some peeps aren’t fans of eggplant, but anything coated in breadcrumbs, pan fried, then smothered with red sauce and cheese couldn’t be half bad, amirite? Here’s how to make it:
Cut an eggplant into half-inch slices, sprinkle the slices with kosher salt, then let the eggplant sit in a colander in the sink. The salt will release some of the water from the eggplant, which will make the slices easier to fry. I dunno, I guess you can let the eggplant sit in the salt for 20 minutes or so?
When the eggplant is ready, dredge the slices in flour, then in an egg wash, then in breadcrumbs mixed with parmesan cheese. Fry the breaded eggplant slices in some canola oil until crispy, then set aside.
Meanwhile, prepare the sauce. I made a really simple sauce that included: crushed tomatoes, minced garlic, diced onion, diced red pepper, oregano, fresh basil, and some tomato paste. I dunno, I guess you make the sauce however you make sauce.
Assemble the eggplant parmesan in a pan like you’d assemble a lasagna: Layer slices of fried eggplant with mozzarella cheese, sauce, and fresh basil.
Bake in a pre-heated oven at 375° for 50 minutes or so.
Voilà! Gosh, this was a terribly vague recipe. Sorry.
Marblehead Farmers Market. my eggplant parm recipe as follows….take your good quality bread crumbs (( make your own, fine to course ground )) place these in a shallow flat bowl with some course salt and ground pepper. put 2-3 beaten eggs in another shallow flat bowl. peel and slice ripe eggplants about ½ thick and dip in egg then crumbs. place these on large plate. about 20 slices will serve 2-3. Heat in 2 large sauté pans over med-high heat olive oil to quite hot , but not too hot.((test with a few bread crumbs)) place your coated eggplant in oil and get them to med brown and a bit crisp. not too brown. turn over and repeat. when done dry on paper towels. Take a large casserole dish and place your best tomato sauce in a Thin layer on bottom. place some basil leaves over this, along with some good quality cheddar. then arrange your eggplant slices in 2 rows on sauce. Then very thinly slice some garlic. On this first layer of eggplant, place a couple of basil leaves and garlic slices on each piece. take your best parm or parm/Romano mix and put a fair amount, along with more tomato sauce and cheddar. then repeat layering. the BEST results are from keeping it fairly dry….not saturated in sauce…when done layering cover with all your remaining garlic, basil, and cheeses. Bake at 375 for 35-45 minutes till bubbly and looking good. great at all temps after cooking….. takes only 45 minutes of prep time….
Make egg wash: in three separate bowls add (1) flour, salt, pepper, basil, oregano and garlic powder; (2) whisked eggs, hot sauce, olive oil, oregano, basil, salt, pepper, garlic powder; and (3) panko, bread crumbs, oregano, basil, garlic powder, kosher salt and black pepper. Heat oil in skillet. Slice eggplant. Dredge sliced eggplant first in flour mixture, then in egg mixture and finally in breadcrumb mixture. Deep fry in about an inch of oil. Serve atop tomato sauce.
Grilled Vegetable Moussaka with Almond Pesto Noodles
Here are a couple shots from our harvest yesterday, and the dish I made with them. We grew most everything in the first 2 photos except the portobello mushroom. Grilled Moussaka is a delicious and easy summer vegetable casserole. You can make this vegan by eliminating the cheese. Here’s how to make this:
Heat oven to 350. Make or buy your favorite tomato sauce. For home made: In a little olive oil, sauté 1 chopped onion, 2 chopped garlic cloves, 1 chopped carrot, and 1 stalk of celery until fragrant and soft, season with s & p. Add peeled and chopped garden tomatoes, or 1 large can whole peeled tomatoes, blended. Season with salt and pepper, fresh grated nutmeg, a sprinkle of cinnamon, a little paprika, and a dash of celery salt. Add about 1 to 2 tblsp each fresh basil and parsley leaves chopped. Simmer until sweet.
Meanwhile: Slice each of these vegetables about ¼ inch thick; 1 or 2 small eggplants, zucchini, portobello mushroom, red peppers, a couple potatoes, and 1 sweet onion. Marinate the vegetable slices in olive oil, lemon juice, crushed garlic and salt & pepper. Grill the veggies. Layer the grilled vegetables in a casserole dish with tomato sauce, parmesan and feta cheese and a little white wine. Bake for 35 to 45 minutes until bubbly and cooked through. Serve with salad or pasta, bread or rice. We served our with almond pesto noodles:
Boil water for the noodles. Cook pasta according to package directions. Rub a large bowl with a smashed garlic clove. Toss the cooked noodles with ¼ cup ground almond meal, chopped fresh basil, a drizzle of olive oil, salt and pepper.