There is a long list of wonderful aspects about our sweet adobe home in Tucson. We will continue to miss a lot of them, but when I went to make the Grilled Parmesan Eggplant the other night I missed one feature so very much.
After lovingly salting, rinsing, squeezing and draining all of the slices of a big ol’ globe eggplant, I dipped them in olive oil. Then, I ran outside and loaded up the pre-heated grill with a lovely arrangement of slices. So pretty and organized, if I do say so myself.
As I put the last piece on the grill, I realized the heat was not nearly what it needed to be. Blasting the propane a bit more didn’t help. We were all out of gas. I immediately thought about how the gas line was connected to the outdoor grill and how I forgot the announce of needing to get propane in the middle of grilling. Oomph! Oh well.
No bother, I just scooped the slices on to a cookie sheet, a bit more shoved on and smashed into each other than my previous arrangement. Then I put the oven up as high as seemed reasonable and roasted the slices away. This process made me realize I miss having a broiler in the main part of my oven. Call me lazy, but I like being able to blast the top heat at the end for a bit of crust without having to then transfer pans, etc.
Since I wasn’t going to be getting the pretty grill marks on my slices either, the Grilled Parmesan Eggplant seemed less inspired. Instead I flipped the eggplant slices and Juliette helped me choose the perfect sliced tomato to go on each with another slice of feta.
In my mind, the feta would have started to get a little hint of golden. There were just a few pieces that did, but somehow it didn’t matter. We all loved it up.
Eggplant Feta Stacks
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1 large eggplant
1-2 teaspoons salt
2 tablespoons olive oil
1-2 tomatoes, thinly sliced
3 ounces feta in a block (although crumbled could work too)
1/2 cup fresh basil, to garnish and sprinkle on top
Slice the eggplant into 1/2 inch round slices. Sprinkle each side with salt and place in a colander. This can be done anywhere from 2 hours to 10 minutes ahead. The idea is to release any bitter liquid.
When you are ready to cook the eggplant, preheat the oven to 450. Rinse the slices and squeeze dry by pressing a slice between your hands, flat.
Pour the olive oil in a shallow bowl. Dip each slice on either side. Spread out on a lined baking sheet. Roast for about 10 minutes until they start to look golden. Flip each over and top with a slice of tomato and a slice of feta. Place back in the oven for another 10-15 minutes until the cheese is soft & hot and if you are lucky it is getting slightly golden too.