Dinner in Detroit

Our feasting scheme became grossly irregular during the Chicago trip so dinner on return was a quick and light eggplant parmesan with oregano-marsala portabellos. 

Will enjoyed most of the mushrooms…


eggplant sliced 1/2 inch thick, breaded if desired and sauteed in a little olive oil.  Arrange on a platter, top with a little sauce and thin slice of parmesan and bake at 350 for about 10 minutes.

While that’s baking toss sliced mushrooms in a pan with a little pepper, oregano and a splach of marsala.  Serve over the eggplant.



Published by

5 crew

The Crew are omnivorous land mammals

One thought on “Dinner in Detroit”

  1. I had not put breadcrumbs on eggplant before and really like it this way. Since Drew does not like eggplant, I lived off of eggplant, pasta sauce and cheese for a week. yum!

Comments are closed.