"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 Medium size eggplant oregano Parmesan Cheese 1 egg 1 cup corn meal 1 (7 oz) pkg sliced provolone cheese 2 small cans tomato soup
Peal and slice eggplant- dip pieces into beaten egg and then into corn meal. Fry until almost done. In loaf pan layer eggplant provolone cheese and tomato sauce. Sprinkle each layer lightly with oregano. Top with parmesan cheese and bake at 400º for 30 minutes and enjoy.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.