In Buffalo. Let it keep snowing in Buffalo. Like a lot of the rest of country, west of me is getting slammed with snow. They can keep it! I woke up to 17*F, but that’s A-OK with me; I don’t have 4ft of snow in my doorway this morning.
Although it is the first of many, enough of the weather update. I’ve have other very important things to report. After a lot of feet dragging, and story after story, the soccer coach finally put Ms. Autumn on the soccer team. Offically. I think. It’s very confusing. She tried to play it off like it was nothing, but out of the corner of my eye when she thought I wasn’t looking, I saw her give a big smile. Secretly she’s pretty excited.
In honor of my Buffalo friends, and everyone else home bound due to snow, I leave you with an “OMG this is so delicious” recipe for Eggplant Parmesan Soup to keep you warm! I saw the recipe on The Kitchen. I was like how easy is that?? It turned out to be not as easy as it sounded, but worth it. Every. Single. Minute. I did alter this a little, like I didn’t add fresh basil. I’m sure your kids aren’t nearly averse to things green. Admittedly, I did actually fry the eggplant. Next time, I’m going to try baking it. Surprisingly, really liked by the little people and the Ol’ Man. Although, I don’t think Allison ate any of the eggplant. Show me your shock face!!
Eggplant Parm Soup
- 8C Prepared Tomato soup (bisque style)
- 1 1/3 C Flour
- 2 Large Eggs (beaten)
- 2 C Italian-style bread crumbs
- Salt and pepper to taste
- 1 Medium Eggplant, peeled and cut into 1″ cubes
- 8 Slices Mozzarella cheese (I used part-skim)
- 1/4 C Shredded Parmesan cheese
- Vegetable Oil for frying
- Set up a breading station with the flour, eggs and breadcrumbs in shallow bowels. Add a little salt and pepper to each.
- Using a slotted spoon, dredge the little eggplant squares through each station, shaking off the excess. Set aside on a wire rack.
- To the Soup! Pour the soup in a medium pot, add the Parmesan cheese, and bring to a slight simmer.
- Back to the eggplant croutons!! Heat 1/2 inch of oil in 2 large straight sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown. I let them drain on paper towel.
- Preheat oven to broil. Ladle the soup into individual ovenproof crocks or ramekins on parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella cheese. Broil until golden brown and bubbly. Top each ramekin with several fried eggplant cubes.
Off to Photo 101!!