Heart of the City by Mark Tatulli

Heart of the City

Recommended

Comments (26) (Please sign in to comment)

  1. AKHenderson

    AKHenderson GoComics PRO Member said, 6 months ago

    At zo!

  2. mdcdjg2008

    mdcdjg2008 said, 6 months ago

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

  3. Bruno Zeigerts

    Bruno Zeigerts said, 6 months ago

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

  4. The J.A.M.

    The J.A.M. said, 6 months ago

    Yes.
    Deal with it.

  5. mpk39

    mpk39 said, 6 months ago

    Try it Heart. It’s delicious!

  6. blunebottle

    blunebottle said, 6 months ago

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

  7. c.davies

    c.davies GoComics PRO Member said, 6 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, 6 months ago

    I’d ask the same thing.

  9. gmartin997

    gmartin997 GoComics PRO Member said, 6 months ago

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

  10. klowe

    klowe said, 6 months ago

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

  11. Alexikakos

    Alexikakos said, 6 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
    Salt
    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, 6 months ago

    Tryyy it, you’ll liiiiike it!

  13. vproulx

    vproulx GoComics PRO Member said, 6 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, 6 months ago

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

  15. Alexikakos

    Alexikakos said, 6 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

  16. Load the rest of the comments (11).