Heart of the City by Mark Tatulli

Heart of the City

Comments (26) (Please sign in to comment)

  1. AKHenderson

    AKHenderson said, 12 months ago

    At zo!

  2. mdcdjg2008

    mdcdjg2008 said, 12 months ago

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

  3. Bruno Zeigerts

    Bruno Zeigerts said, 12 months ago

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

  4. The J.A.M.

    The J.A.M. said, 12 months ago

    Deal with it.

  5. mpk39

    mpk39 said, 12 months ago

    Try it Heart. It’s delicious!

  6. blunebottle

    blunebottle said, 12 months ago

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

  7. c.davies

    c.davies GoComics PRO Member said, 12 months ago

    Eggplants and Zucchini don’t belong together anywhere on the PLANET. How to ruin a pasta!

  8. ShadowBeast

    ShadowBeast GoComics PRO Member said, 12 months ago

    I’d ask the same thing.

  9. gmartin997

    gmartin997 GoComics PRO Member said, 12 months ago

    It’s probably an old Italian remedy for eating too much candy.

  10. klowe

    klowe said, 12 months ago

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

  11. Alexikakos

    Alexikakos said, 12 months 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.

  12. sjsczurek

    sjsczurek said, 12 months ago

    Tryyy it, you’ll liiiiike it!

  13. vproulx

    vproulx said, 12 months 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.

  14. Night-Gaunt49

    Night-Gaunt49 said, 12 months ago

    Cooked a certain way they taste very good. Like in lasagna.

  15. Alexikakos

    Alexikakos said, 12 months 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

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