Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, January 14, 2011

Couldn't keep Hubby out of this tempting dish—and it wasn't dessert

I've never had such a tough time keeping Hubby from "sampling" a bite of a food item before the actual time to eat dinner. You'd think I was speaking of cookies or cake or some highly decadent sweet. Instead the object of temptation was none other than a slice of Baked Eggplant.

Baked Eggplant? Who would have thunk it? But these duded-up fresh eggplant slices, first dipped in egg white, then seasoned breadcrumbs, then tomato chunks and then a cheese mixture, were simply divine looking. When I was on a brief trip out of town yesterday, Hubby rang me up. Can I have them for lunch? he begged. Must wait until dinner, I replied. Have to take a photo of them for my blog before we dig in this evening.

At last the time arrived to warm them and pile them onto a plate alongside some spaghetti and spaghetti sauce for dinner. Mmmmm, just the best! Broiling them in the oven at the end of the baking made the tops crusty and good; the cheese and tomato mixture provided a great "top-hat" to the individual eggplant rounds.

Hubby wasn't the only one tempted. I had to restrain myself from gobbling up the slices he didn't eat so I could save some servings for another dinner. Baked Eggplant—indeed, who would have thunk it? Neither of us can wait to have these dressed-up eggplant slices for tonight's meal as well.

Baked Eggplant

Cooking spray
8 slices eggplant, 1/4-inch thick
1 egg white
1 tablespoon water
2 cups whole-wheat bread crumbs, dry
1 teaspoon Italian seasoning
1 tomato, medium, chopped
1/4 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, grated
1/4 cup Italian dressing, fat-free

Preheat oven to 375 degrees. Use cooking spray on a baking sheet. In a small bowl whisk egg white and water. In another bowl mix breadcrumbs and Italian seasoning. Dip the eggplant slices one at a time into the egg and water mixture; then coat both sides with breadcrumbs. When the eggplant is coated, place each slice on the baking sheet. Top each slice with equal amounts of tomato, Parmesan cheese, and dressing. Bake in the oven about 15 minutes. Change the oven setting to broil and cook for 3 minutes. While broiling check slices to avoid burning. Makes 8 servings.

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