Monday, October 11, 2010
It's the Parm that counts
Dinner tonight was Green Tomato Parmagian. I pulled up my garden today and picked about 20 pounds of green tomatoes. I made eggplant parm for a neighbor that just had a baby, and the three small eggplants I picked did not go far. But using the green tomatoes was really super yummy, I was impressed. My batter lately has been half flour and half cornmeal, I think it is the cornmeal that really helps.
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wedding deets and pics pls.
ReplyDeleteso make the green tomato parm just like eggplant parm?
cpg
time to update or one of your 3 readers will jump ship.
ReplyDeletecpg