Upcoming Black History Posts
  • Zora Neale Hurston
  • Negro History Week
  • Sojourner Truth
  • Wilcie Elfe
  • Atlanta University
  • Philip Emeagwali
  • Congressional Black Caucus
  • Atlanta Life Insurance Co
  • Voting Rights Act – 1965
  • Philemon T. Reid
  • Kelly Miller – 1st Black Math Grad
  • National Negro Business League
  • 16th Street Baptist Church bombing
  • Sheridan Broadcasting Corp.
  • Selma Freedom March
  • Slavery declared unlawful in British Empire
  • First States to Abolish Slavery
  • Josephine St. Pierre Ruffin addresses 1st Nat’l Conference of Colored Women
  • Southern Christian Leadership Conference
  • Georgia Blanche Douglas

Eggplant Parmigian

Ingredients
2 lg. eggplants, sliced 1/4 inch thick
Mozzarella cheese, sliced thin
Homemade or purchased spaghetti sauce
Black pepper
Salt (small amount optional)
Grated Romano cheese
Pam cooking spray
1 med. tomato sliced thin
1 med. bell pepper, sliced thick lengthwise
1/4 c. olive oil with garlic (marinate 2 to 3 garlic cloves in oil several days before using)

Preparation:
Brush eggplant slices with garlic oil on both sides. Sprinkle lightly with salt (optional) and pepper. Place on baking sheet (sprayed with Pam) and bake for 20 minutes (or until fork tender) in 350 degree preheated oven. Remove from oven and place the following layers in a large Pyrex (12 x 16 inch) baking dish: Layer of eggplant slices, layer of Mozzarella cheese; layer of tomato sauce (prepared); layer of eggplant slices; layer of Mozzarella cheese; layer of prepared tomato sauce. Sprinkle generously with grated Romano cheese. Top with slices of tomato and bell pepper. Bake in preheated oven at 350 degrees approximately 40 minutes.