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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Eggplant Parmesan

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Eggplant Parmesan

Ingredients:
1 medium eggplant
1 small onion, chopped
1 clove garlic, minced
2 tsp. olive or vegetable oil
1 (15-oz.) can tomato sauce
1 tbsp. parsley, minced
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
Frying oil
Parmesan cheese
3 slices or more mozzarella cheese

Directions:
Peel and slice eggplant. Sprinkle with salt. Weight down with a plate; set aside an hour. In a saucepan, sauté onion and garlic until tender, but not brown. Add tomato sauce, parsley, salt, oregano, and basil. Cover and simmer 10 minutes. Rinse eggplant slices and dry. Coat lightly with flour; shake off excess. Fry until golden. Drain on absorbent paper. Place a layer of eggplant slices in a baking dish. Cover with some of the sauce and a sprinkling of Parmesan cheese. Repeat; end with sauce. Place mozzarella slices on top. Bake at 350°F until eggplant pierces easily with a fork — about 30 minutes. Makes 4-6 servings.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.