105 Year Old Gramma’s Recipe

You take-a your aubergine, put-a salt an-a presse for a 30 minutes. 

Than you scrape-a off-a a salt an-a fry. 

Than you put-a layer of-a your fry aubergine, than-a mozzarella, than-a Parmesan and a basil and you make da Layers.

 An-a you bake in-a da fourno. 

This is the ancient family secret for the Eggplant Parmasan enjoyed today at a local little restaurant. 

Did I say little? The tables were 12” wide shelves on a wall with stools to sit on in a narrow hall.


We struggled to eat with our elbows in to avoid being accidentally hit by fellow patrons. 
The food was fantastic!


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