Sunday, February 20, 2011

Supper Club Italiano

Tonight it was our turn to host supper club. The theme was Italian.

It took me a few tries, but I finally managed to find some flowers that didn't look like droopy Valentine left overs. These mini daffs made me very happy for spring.

They were the inspiration for my table setting.

Our appetizers were cheese puffs with garlic butter and prosciutto wrapped melon slices with honey lime dipping sauce.

Buzzard and I made a roasted chicken and crimini pasta with baked eggplant. I was wild about the eggplant dish, which is too bad, because Buzzard didn't like it, so I probably won't have many excuses to make it again. It was mag-ni-fi-CENT! It was fried and smothered in cheese, so of course it was. :-)

Paul celebrated his birthday tonight, and his wife found a sparkler candle that was a riot. It was like the 4th of July. The actual candle was in the shape of a star, and she found it at Party City. I will have to remember this because it was lots of fun!

We have the best time visiting at supper club. It's a fun group of sweet people, and tonight was a great night!

I'm going to share the eggplant recipe, in case anyone has a husband who isn't a veggie-phobe. I could eat it as a main dish on a very regular basis!


Slice one yellow onion and caramelize over medium heat using butter and olive oil.

Meanwhile, slice eggplant into 1/2 inch slices. I learned that if you lightly salt each slice and let them sit in a colander for an hour or two, it draws out the bitterness from the eggplant. Rinse off slices and pat dry with paper towels before proceeding with the recipe.

Lightly beat 2-3 eggs in a shallow dish.

Pour 1-2 cups Italian breadcrumbs (or panko) in another dish.

Dip each eggplant slice into egg first, then into crumbs. Add to hot oil and fry on both sides.

Drain on paper towel.

Arrange slices in the bottom of a lightly sprayed baking dish. Top each slice with a portion of caramelized onions.

Thinly slice roma tomatoes, and arrange tomatoes on top of onions.

Sprinkle 1 cup shredded Parmesan and 1 cup feta on top of tomatoes.

Lay about 4-5 slices of Muenster cheese over entire dish.

Bake at 350 for about 30 minutes, until cheese is lightly golden and bubbly.

Serve immediately. It's a dandy!!

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