I THINK I Can and I Make Eggplant Parmesan!

"Each is drawing from Life what HE THINKS INTO IT. TO LEARN HOW TO THINK IS TO LEARN HOW TO LIVE, for our thoughts go into a Medium that is Infinite in Its ability to do and to be." Ernest Holmes

Dear Ones:
What if  before you tried the recipe below, you thought and believed, "I am a fabulous cook. Whatever I make is delicious!" Take a chance. Think it. I guarantee your success because this recipe for Eggplant Parmesan is the best ever and with what you think into it, it's destined for even more success. 

Affirm: 

I think I can; therefore, I make mouth-watering Eggplant Parmesan!

Check it out! It's a girl

Once upon a girl eggplant, Nonna made the best Eggplant Parmesan ever...

Did you know there were girl eggplants and boy eggplants? I didn't until I found out from my Nonna that girl eggplants have a round slit at their base and boy eggplants have a straight-line slit. Sounds crazy? Go to the grocery store and look. 

I can't swear if this is actually how to tell the gender of an eggplant, or whether or not an eggplant has a gender, but since it is done unto you as you believe, and Nonna believed this, and thought girl eggplants were superior to boy eggplants in the Parmesan, and I believed what Nonna thought about eggplants, I choose to use girl eggplants for my Eggplant Parmesan. But, don't believe me. Think for yourself, and go to the store and get 2 to 3 eggplants...

Here's what else you'll need:

• Rita's Tomato Sauce which you now have your own version of and have named after yourself. (Check Blog: God is the Sauce of Life!)

• Sea salt (Remember what I told you, it's just the kind I like to use. Any salt will do.) 

• Eggs (lightly beaten)

• Olive Oil

• Parmesan Cheese

• Mozzarella Cheese

• Seasoned Breadcrumbs

Now wash your hands, say the affirmation above three times and put on some great music. I like a good Puccini opera when I'm cooking this. It connects me in Mind to Nonna. Here we go.

• Cut your eggplants into 1/4 inch circles. Salt them and lay the in a strainer for about an hour (Now, you can skip this if you want. I do if I'm in a rush. My own mom used to drain them overnight. She said the salt and the draining took any bitter taste from the eggplants. Frankly, I've never experienced a bitter eggplant.)
• Cover the bottom of a large frying pan with olive oil and turn the burner heat on medium low (I usually get a couple of pans going to save time. Also, you are going to have to find the right temperature for your burner so that you find the balance between burning the eggplants and cooking them too slow.)
• Dip your eggplants in beaten eggs and put them in the pan to cook. (Put as many eggplants as you can fit comfortably in the pan side-by-side.)
• Cook on one side until golden and then flip to the other side. (Just don't burn them. Definitely there is no useful creativity in burning. It's the wrong use of the Law; otherwise known as a sin. However, all sins are immediately absolved by starting over in any moment.)

  

  The fried eggplants should look like this.

  
  

  
  

  
  

  
  

• It's good to drain your fried eggplants on a paper towel to get the excess grease off. (Again, this is a matter of taste.)
• Now it's time to start layering:Using your eggplants, cheeses, bread crumbs and sauce, layer them in a 9" x 15" baking pan. This is my order:

• Sauce on the bottom of the pan, eggplants, breadcrumbs, sauce, cheeses, eggplants, breadcrumbs, sauce, cheeses, and so on. It's a pattern. It repeats itself until you reach the top of the pan. End with the sauce.

• Cook your Eggplant Parmesan at 375 degrees until it is bubbling hot. Add cheese to the top layer when it's almost done, so you don't burn the cheese. (See consequences of burning, above). 

Your thought has become a delicious thing!

PS. Don't leave out the breadcrumbs. They do something magical to the olive oil in the fried eggplants. But don't take my word for it. Spirit knows, so check in for sure.

Love and Light, 
Rita Andriello RScP
--------------------------------------------------------------------------


The Divine Cooking Corner:
In response to my Portabello Mushroom recipe, I got this:

More on Portabello mushrooms from Francesca:

I slice huge Portabella's  into thinner "patties" and cook like

burgers (maybe with a drop of Olive oil in the pan, 
 and eat  with little ketchup (unsweetened from Whole Foods)
and mustard,  with a side of grilled veggies.  

Affirm:
I am in-tuned with the Divine Cook within me.
Everything I cook is delicious!

_______________________

Don't ever say you can't cook again!
Call or write Rita about
ONE POT! ONE POWER! COOKING...
an easy way to learn to cook quick, healthy meals.
323-969-4761 begin_of_the_skype_highlighting              323-969-4761      end_of_the_skype_highlighting
younmeprods@sbcglobal.net