Toronto…the finale

So I told you I had fun when I was away right?  But unless you follow me on Twitter or on Facebook (Judy Chiappini) you may not know what exactly I was up to…

It was a friend of mine’s birthday and he invited me to a party at his house…

We had some dips (roasted red pepper and egg plant)…

Some marinated and grilled shrimp…

Grilled Octopus…

Salads…

(Photo courtesy of Paula @ Dragon’s Kitchen)

(Photo courtesy of Paula @ Dragon’s Kitchen)

Grilled Pork Belly…


Homemade Chicken Gyro’s…

with homemade tzatziki, tomatoes, and onions…

And then came the cake…

You see how lucky I am???  Have you guessed who’s birthday it was yet?

Peter @ Kalofagas had a birthday!!!

and I got to meet Paula @ The Dragon’s Kitchen

And Jasmine @ Confessions of a Cardamom Addict
 
photo courtesy of Paula @ Dragon’s Kitchen

Can you believe how lucky I was to be invited to this Greek feast?  Peter single handedly prepared and served us all night long.  Paula did make the birthday cake and it is by far one of my all time faves…Lemon Meringue Cake!

We were able to meet up with Paula and Peter once again but just for a quick bite to eat after we went to the Science Center to see Harry Potter The Exhibition!  Still a little bit of time with 2 of my favorite bloggers and friends is better than no time at all…

photo courtesy of Paula @ Dragon’s Kitchen

Loved meeting Paula (xoxoxo) and Jasmine and seeing Peter again!!!  Thank you for making this a memorable trip for me and can’t wait to do it all again next year…lamb on a spit right????

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Thanksgiving Day Eve!

Eggplant Parmesan-Our Way!

It's been a busy couple of days in our house! Not only are we getting ourselves ready for Thanksgiving but our oldest daughter just tested and passed her blue/brown belt in karate!

Tying on her new Blue/Brown Belt!!!

As is our family tradition with a slight change, the dinner that night is all about her. Usually we go out but due to the fact that we have so much going on I decided it would be easier and an earlier night for them to make her a favorite meal. Her absolute favorite meal is Eggplant Parmesan but without the tomato sauce (tomato hater!). I didn't take pictures of hers as it's pretty straight forward. Use all the layers but don't use sauce and add more goat cheese! I made this the day before and cooked it off and just heated it up for us the next night. Worked out perfect and Italian always tastes better the next night!

Eggplant Parmesan-Our Way!!!

Ingredients:

3 medium sized eggplant or 4 small
2 cups Italian breadcrumbs
1/4 cup grated parmesan cheese
1 tsp black pepper
1 Tbsp granulated garlic
1/8 tsp cayenne pepper
1 Tbsp oregano
1/2 tsp paprika
1/2 tsp white pepper
5 eggs
1/4 cup of milk
10.5 oz of goat cheese cut into 1/2 inch slices (we love goat cheese so we use large ones - 10.5 ounces but use what you like)
1 lb of shredded mozzarella
2 jars of your favorite spaghetti sauce
Canola or vegetable oil (for frying the eggplant)

Directions:

• Preheat your oven to 375°
• Wash and remove the stems from the eggplant. Slice the eggplant lengthwise about 1/2 inch thick.
• Mix all of the dry ingredients together. This will be your breading for the eggplant.
• Mix eggs and milk together to make your wash.
• Preheat a skillet or fry pan with about 1/2 inch of oil (this will vary depending upon the size of your pan) on med-high.
• Dip each slice of eggplant in your wash and then in the breadcrumbs.
• Cook each slice until browned. Flip them and brown the other side. Remove from pan and place each slice on a rack to drain.
• In a small 8x8 casserole dish you will need to start layering your ingredients. Start with a thin layer of sauce to prevent sticking. Add a layer of eggplant. You will need to have these overlapped. On top of the eggplant you will use about 2/3 of the goat cheese. Cover with about 1/3 of the mozzarella and about 1/3 sauce. Top with another layer of eggplant. This is the last layer so you will want to use up all of your ingredients. On top of the eggplant layer the goat cheese, the last of the sauce and top with the remaining mozzarella.
• Bake this in your preheated oven for about 45 minutes or until bubbling and browned.
• Allow to rest for about 10 minutes, cut and serve!

Sliced eggplant-skin on and not salted and drained

Post fry and layered in casserole dish over sauce and mozzerella

Goat cheese sprinkles! This is topped with sauce and more mozzerella!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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