This was a fun dish to make. I prepared the eggplant by baking it in the oven on an oiled tray. I first tried this after seeing it on a New York Times blog. This time I breaded the slices and it made a huge difference. The filling was simply Ricotta, Mozzarella, parsley, salt, pepper and Parmesan cheese. Added some prosciutto because… I like prosciutto. This dish was very good.
I picked up some tomatoes from my Dad’s garden. I decided to freeze them. I used the procedure I had found on PickYourOwn.org. I think the outcome was good. Almost 2 pounds of tomatoes for the freezer!
And I had these bananas that were super ripe… so I googled “easy banana bread recipes.” The one I found was amazing. Banana Bread from SimpleRecipes.com. So easy and fast and the smell… I can’t wait for breakfast.