1 green pepper ,chopped
3 mild Jalapeños ,finely chopped
½ teaspoon chopped garlic
1 bunch of green onions chopped
3 large tomatoes sliced and chopped
1 15 ounce can of white shoepeg corn(which is just white corn)
1 15 ounce can of yellow niblet corn(or just plain yellow corn)
1 4 ½ ounce can chopped black olives
2 small cans of chopped green chilies
2 15 ounce cans of black-eyed peas
1 15 ounce can of black beans
½ cup chopped fresh parsley
1 16 ounce bottle of Italian salad dressing(I use the low calorie)
Drain everything well. Combine all ingredients, to save room in the refrigerator I place everything in a large zip loc bag. Best if refrigerated overnight. Serve with Fritos or tortilla chips. This makes a HUGE bowl and if there are any leftovers try it on a hamburgers or baked on top of chicken or pork chops.
You need: 2 medium eggplants
salt, pepper to taste
mozzarella cheese (the more the merrier!)
1/2 cup milk
Italian style bread crumbs (about two cups give or take)
Italian tomato sauce (enough to layer with and cover, about a
Take 2 Medium Eggplant – Peel and slice into 1/4 in. slices. Place the slices in a colander and add a dash of salt to each layer. Place some sort of weight on them, such as a dish with full tea kettle. Leave overnight. (This removes most of the oils that tend to make the eggplant bitter.)
Next day – Rinse and dry the eggplant with paper towels.
Take two eggs and about 1/2 cup milk and dip eggplant slices and then dredge in Italian style bread crumbs. In a pan of oil ( 1/2 vegetable and 1/2 olive) fry the eggplant slices until golden brown and the eggplant is cooked. Place on a plate with paper towels to soak up any excess oil.
In a 9×9 baking pan, put a layer of tomato sauce. The sauce is your choice. (Use a simple marinara, your leftover from Sunday’s dinner or if you’re in rush and don’t have time to cook sauce, I recommend Barilla’s Tomato Basil sauce.) Then add a layer of eggplant slices and mozzarella cheese. Start again with the sauce on top of that and continue until you’re out of eggplant. Top with sauce, mozzarella and parmesan cheese and bake for about 45 mins in a 350 degree oven.
Serve alone or with your favorite pasta. Another great way to enjoy is to use some toasted Italian bread and make a fabulous sandwich with the eggplant.
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