Weekend of Home Cookin'

Very garlicky garlic bread

Breaded eggplant - since finding this recipe i'd rather have it at home then in a restaurant =)

Eggplant "Parmesan"

(adapted from Sara Moulton)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 (1 1/4-pound) eggplant, cut crosswise into 1/4-inch-thick rounds

2 cups all-purpose flour

3 1/2 cups fine fresh bread crumbs

5 - Egg replacer

Vegetable oil or olive oil

Tofuttti Mozarella slices

To make the eggplant:

Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.

Stir together flour, salt, and pepper in a shallow bowl,

then put bread crumbs and in another shallow bowl.

Dredge eggplant slices in flour, shaking off excess,

then dip in egg replacer, letting excess drip off,

and dredge in bread crumbs until evenly coated.

Transfer eggplant to sheets of waxed paper, arranging slices in 1 layer.

Preheat oven to 400 degrees F.

Heat oil in a deep 12-inch heavy skillet over moderately-high heat until hot but not smoking,

then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch.

Transfer with tongs to paper towels to drain.

Put Tofutti Mozarella on eggplant. Bake in oven 3 to 4 minutes (enough for the "cheese" to melt)

Allow to cool a bit before serving with your spaghetti & garlic bread.

Sabbath evening dinner - spaghetti!! (dad luna's recipe is soOoO good!)

Fried Chikett with veges - that we made into a wrap with flour tortilla

Mom Luna's so yummy Pecan Tarts

And when we weren't cooking we played.... BIBLEOPOLY!!
(well not really the whole time...heehe)

Em & Shy - holding up the churches that we built...
The white church built in Nazareth & the orange church built in Capernaum