eggplant

ingredients:
2 eggplants (1 1/2 lbs each)
1 1/2 pound ground beef
1 medium onion, chopped 
1/4 cup fresh Italian parsley, chopped 
1 can (8 ounces) tomato sauce
1/2 cup water
garlic powder
salt and pepper to taste
olive oil

procedures: 
1) Slice eggplants into rounds half an inch thick and sprinkle with salt.
2) In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.
3) In a separate pan, brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.
4) Add tomato sauce, water, salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

cream sauce

ingredients: 
6 Tbsp flour
4 cups milk
1 Tbsp salt
1/8 pound butter
1/4 cup grated Romano or Parmesan cheese
6 eggs, beaten

procedures:
1) warm milk in microwave.
2) In a medium saucepan, brown butter and flour; stir in warm milk.
3) Add cheese and salt, continuing to cook over low heat and stirring until thickened.
4) In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.

assembly

1) Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.
2) Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.
3) Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.
4) Pour cream sauce over all.
5) Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.
6) Allow to stand 15 to 20 minutes before cutting into serving portions.

reviews: (to follow)

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ingredients:
1 whole boneless chicken breast (cut into strips)
1/3 cup olive oil
3 tablespoons sesame oil
1 piece onion, chopped 
3 garlic cloves, minced
1/4 Tbsp chili-garlic sauce
9-10 Tbsp oyster sauce
1/8 cup sugar or 2-3 tablespoon apricot jam
4 Tbsp water
1 kg cooked spaghetti
1/2 cup roasted peanuts 3-4 pcs.
3-4 pcs Shiitake mushrooms (soak in water for 20 mins, de-stem, and cut into thin strips)

procedures: 
1) cook pasta following the instructions on the pack, add a tbsp of olive oil and dash of salt to boiling waterfor flavor.
2) saute onion and garlic in olive oil until brown
3) add chicken and mushroom and cook until tender
4) in a separate bowl, mix in chili-garlic sauce, osyter sauce, sesame oil, sugar/apricot jam.
5) add mixture and peanuts to chicken and leave to simmer for a few minutes

reviews: (to follow, will cook this in the near future)

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IM FEELING: happy

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