Heart of the City by Mark Tatulli

Heart of the City

Comments (18) (Please sign in to comment)

  1. AKHenderson

    AKHenderson GoComics PRO Member said, about 3 years ago

    At zo!

  2. mdcdjg2008

    mdcdjg2008 said, about 3 years ago

    That sounds really good to me…just made me a little hungry.

  3. Bruno Zeigerts

    Bruno Zeigerts said, about 3 years ago

    Eggplant and lasagna … two words that don’t belong together.

  4. The J.A.M.

    The J.A.M. said, about 3 years ago

    Deal with it.

  5. mpk39

    mpk39 said, about 3 years ago

    Try it Heart. It’s delicious!

  6. blunebottle

    blunebottle said, about 3 years ago

    Augh! Now I’m hungry, too!
    mdcdjg2008, I’m with you.

  7. ShadowBeast

    ShadowBeast GoComics PRO Member said, about 3 years ago

    I’d ask the same thing.

  8. klowe

    klowe said, about 3 years ago

    Of course you are, Heart. By a nice Italian babysitter.

  9. Alexikakos

    Alexikakos said, about 3 years ago

    If I was served this, I’d think I was being punished too. (Not the sauce; what’s listed below it.)

    Egg Plant Lasagna (In two parts.)

    Part one:

    Spaghetti Sauce

    2 tablespoons salad oil
    1 medium onion, diced
    1 medium garlic clove, minced
    1 15-ounce cans tomato sauce
    1 12-ounce can tomato paste
    2 teaspoons brown sugar
    2 tablespoons chopped parsley
    1 teaspoon oregano leaves
    1 teaspoon salt
    1/8 teaspoon cracked pepper
    1 bay leaf

    1.In 3-quart saucepan over medium heat, in hot salad oil, cook onion and garlic until tender, stirring frequently, about 10 minutes.
    2.Add tomato sauce and remaining ingredients; over high heat, heat to boiling.
    3.Reduce heat to medium-low; partially cover and cook 30 minutes.
    Discard bay leaf.

    Part two:

    Eggplant Lasagna

    Spaghetti Sauce (see above)
    1/2 16-ounce package lasagna noodles (12 noodles) {12 noodles is for real in the recipe.}
    1 cup dried bread crumbs
    1/8 teaspoon pepper
    2 eggs
    2 tablespoons water
    1 medium eggplant, cut in 1/2 – inch slices
    salad oil
    1 16-ounce package mozzarella cheese, thinly sliced
    1/4 cup grated Parmesan cheese

    1.Prepare Spaghetti Sauce.
    Cook lasagna noodles as label directs; drain.
    2.On waxed paper, combine crumbs, pepper and 1/2 teaspoon salt.
    In small dish with fork, beat eggs with water.
    Dip eggplant into egg mixture, then crumb mixture.
    3.In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant slices, a few at a time, until tender, adding more oil when necessary.
    Drain on paper towels.
    Preheat oven to 350°F.
    4.In 13” x 9” baking pan layer half of noodles, eggplant slices, mozzarella and Spaghetti Sauce; repeat.
    Bake 30 minutes or until hot.

    I looked in my books for a zucchini version, but, thank goodness, didn’t find one.

  10. sjsczurek

    sjsczurek said, about 3 years ago

    Tryyy it, you’ll liiiiike it!

  11. vproulx

    vproulx said, about 3 years ago

    I will have to try it next week, we are having turkey mussaka with eggplant tonight. Heart! Eat it. Eggplant and lasagna will be life long companions.

  12. Alexikakos

    Alexikakos said, about 3 years ago

    I forgot the recipe credit!!! It’s from…

    From The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition)
    By: Zoe Coulson
    Published by: Hearst Books New York (1980)
    ISBN 0-87851=037-0

  13. Comic Minister

    Comic Minister said, about 3 years ago

    No you are not.

  14. Alexikakos

    Alexikakos said, about 3 years ago

    JPuzzle, you said you’d had eggplant with Parmesan cheese, you didn’t say you had a recipe.
    So, using any excuse (To the annoyance of the recipe haters I’m sure.). Here is another 2 recipes for eggplant, culminating in eggplant with Parmesan.


    by: Barbara Stacy

    New York Established 1834

    Fried Eggplant

    2 eggs
    2 small eggplants, peeled and sliced very thin
    1 cup bread crumbs
    2 cups olive oil

    Beat the eggs with salt and pepper.
    Roll the eggplant slices in the crumbs, then in the eggs, then in the crumbs again.
    Let the eggplant slices dry and fry them in a basket in deep, hot olive oil until brown.
    SERVES 4.

    Eggplant With Cheese (MELANZANE ALLA PARMIGIANA)

    Fried Eggplant (see recipe above)
    1 clove garlic
    3 tablespoons olive oil
    2 pounds Italian plum tomatoes, chopped
    1/2 teaspoon basil
    1 cup grated Parmesan cheese
    1/4 pound Mozzarella cheese, cut into slivers
    2 tablespoons butter

    Make Fried Eggplant according to recipe directions above.
    Sauté garlic in olive oil until the garlic is golden.
    Add tomatoes, basil, salt, and pepper; and cook for 20 minutes.
    In a casserole, arrange a layer of the eggplant, a layer of tomato sauce, and a layer of each cheese.
    Dot with butter.
    Continue to make layers and dot with butter in this fashion until all the ingredients are used.
    Bake the casserole in a moderate oven, 350° F., for 30 minutes.
    SERVES 4.

  15. Dampwaffle

    Dampwaffle said, about 3 years ago

    Considering the extra effort it takes to make lasagna from eggplant and zuchinni as compared to meat, why would anybody bother?

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