And by "we", I of course mean "she"; VM cooks, I document.
By the time I showed my face on Thanksgiving
And the eggplants were mid-peel:
Once I started photographing she really kicked it into high gear and prepared her frying assembly line.
Side one of the first batch:
Cooling (would anyone recommend baking the coated eggplant to eliminate or at least decrease the oil, or would that negate their fried flexibility?):
Time to try the Tofutti ricotta.
It came out of the container quite dense, so I fork smushed it.
Parsley, salt, pepper, and a handful of Daiya mozzarella shreds:
Time to assemble:
Sprinkle with Daiya:
Cover with sauce & more Daiya (even more if VM isn't looking):
Bake at 360 degrees for 45 minutes, loosely covered with tin foil.
Some people like it served atop their gemelli:
No matter the placement, prepare to be WOWED!
I ordered an epi loaf for the holiday; it was even more gigantic than usual.
I cut the loaf at the joints, spritzed them with olive oil and coated them with garlic...
and then I smothered them in Daiya mozzarella too: 25 minutes at 360 degrees.
Voila; cheesy bread:
The meal was more than a success. SO GOOD!!! The sauce alone deserved (and received) a standing ovation.
And, in honor of Thanksgiving, turkeys!
|Woodstock Farm Animal Sanctuary|
|Farm Sanctuary, Watkins Glen|