Nutmeg

My sweet, little Nutmeg. She put up with so much and will be dearly missed.

Baked Eggplant Parmesan

Last night, while the Fall Off the Bone Ribs were cooking, I worked on some Baked Eggplant Parmesan.

Baked Eggplant Parmesan
Ingredients:

• 3 eggplant sliced 1/4" thick (you'll need 12 slices)
• salt
• 3 eggs beaten
• 1 (8 ounce) box Italian seasoned panko bread crumbs
• 1 (26 ounce) jar marinara sauce
• 1 (16 ounce) package fresh mozzarella cheese, sliced thinly
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil
• cooking spray

Directions:

1. Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow to sweat for 30 to 45 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.
2. Preheat oven to 400 degrees. Spray a rimmed baking sheet generously with cooking spray. Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet and lightly spray tops of breaded eggplant with cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
3. In a 9x13 inch baking dish spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
4. Bake, uncovered, in preheated oven for 30 minutes

Well, except for my really old breadcrumbs, which were the only things that kept the dish from tasting wonderful, this recipe worked out really well. I only needed one eggplant, which, when sliced 1/4" thick, gave me stacks of eggplant 4-5 slices high, I used 4 cups of shredded mozzarella (I love cheese) and probably only half of the required parmesan. This was easy to fix and very tasty.

Fall Off the Bone Ribs

Tonight, I made Fall Off the Bone Ribs again. I made them once before, but they turned out to be way too spicy, definitely for Tom and even for me!

Fall Off the Bone Ribs
Ingredients

• 1 rack baby back ribs, membrane removed
• Dry Rub:
  • 2 Tbs paprika
  • 1 Tbs black pepper
  • 3 Tbs brown sugar
  • 2 tsp coarse salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp dry mustard
• BBQ Sauce:
  • 1/2 cup brown sugar bbq sauce
  • 2-3 Tbs honey
• Parsley

Directions

1. Preheat oven to 300.
2. Lay your ribs on a large sheet of heavy duty aluminum foil.
3. Mix together your dry rub ingredients and rub onto both sides of your ribs and wrap up tightly and place on large baking sheet.
4. Bake in oven for 3 hours.
5. Remove from oven and unwrap.
6. Mix together your bbq sauce and honey and brush on ribs.
7. Place back in oven on lowest rack and broil for about 3-5 minutes, remove from oven and brush with more bbq sauce.
8. Sprinkle with parsley if desired.

Both times I've made this, I used Sweet Baby Rays Barbeque Sauce, but this time I only used half of the rub. This worked out really well for Tom, but I think I need a little bit more rub.