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...I'm cooking supper tonight.

I was in the remedial cooking group in my Home Ec class, way back when.

My cooking skills have not improved over the years.

We are having Eggplant Parmasian.

It's now been cooked, and it is sauced and cheesed, and waiting to go in the oven.

Ummm, anybody know for how long, and at what temperature I should cook it at?

Posted: Wed Feb 25, 2009 4:34 pm Post subject:

If you sauteed the eggplant before putting it in the casserole, then I would bake it covered at 350 degrees for an hour. Be sure to put a cookie sheet under the baking dish so you won't have to clean the oven!

Posted: Wed Feb 25, 2009 4:47 pm Post subject:

MMmmm this sounds yummy...could you possibly share the recipe? I'm trying to introduce my husband to other meals & veggies besides Red Meat and potatoes.

I'm not very good at this whole cooking thing, but I figure it's been 3 years and I haven't killed him yet so I must be doing something right.

Posted: Wed Feb 25, 2009 4:58 pm Post subject:

My recipe is:

slice eggplant, try to miss fingers

dip in beaten egg, hopefully no pieces of shells are left

cover with bread crumbs, trying to remember not to toss it back into the egg afterwards

fry in oil, trying not to burn eggplant

drain on paper towel, and put in glass pan that has spaghetti sauce in it

slather the whole thing with more spaghetti sauce, and then a TON of mozarella cheese

Then, I would do what Smokey says...

Posted: Wed Feb 25, 2009 5:01 pm Post subject:

You're welcome!! I think I might make that for Friday night's dinner...I haven't made it in quite a while!

Posted: Wed Feb 25, 2009 6:22 pm Post subject:

Not to worry....burnt on top, is better than burnt all the way through! Shocked

Scrape it off, and enjoy!! Very Happy

And just so you know...I had to check my container of Parmesan before I realized you weren't spelling it right!! Embarassed

Posted: Thu Feb 26, 2009 4:06 pm Post subject:

Princess Lucy thanks for the recipe! I especially enjoyed the parts about avoiding including fingers and eggshells...that is right up my alley. I can't wait to try it!

Posted: Fri Feb 27, 2009 1:23 am Post subject:

In the future, try a coating of panko. This is just the type of dish panko would work well for, I think.

Posted: Sat Feb 28, 2009 7:49 pm Post subject:

I have never tried Panko.

It's funny, when I make lasagna, I always cover it until the end, so it doesn't dry out, but I didn't even think about it with the eggplant.

I am making Shepard's Pie tomorrow.

Posted: Sat Mar 07, 2009 11:45 pm Post subject:

Posted: Sun Mar 08, 2009 12:15 pm Post subject:

Double

How many shepherds do you use to make shepherds pie? Confused

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