With the Italian Pack of last week's Bountiful Basket
(see the previous post)
We made HOMEMADE Eggplant Parmesan.
PURE homemade I tell you!
I used 3 onions, garlic, fresh basil and thyme, and about 12 tomatoes,
cooked it all day, then blended it up,
added fresh mushrooms and zucchini,
then Matty pan-fried the eggplant with some bread crumbs.
We topped it with shaved parmesan,
and had some Robert Mondavi Pinot Noir
*drooooooooooooool*
(Yet ANOTHER reason why I love Bountiful Baskets!)
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