Pantry Revisited

This week Margaret chose eggplant for our group.  I decided to make a very popular dish, but one that I have never made before.  I have ordered it in restaurants and we have certainly eaten our share of Stouffer‘s eggplant Parmesan.   It does not compare to this.   I think what made this one so good is that you crisp up the eggplant in the oven before putting it all together with the marinara sauce.  Also the homemade marinara sauce was a hit.  Take the time to make this. You will not regret it.  This is definitely so good that you could serve it for company!   Check back in two weeks and we will be cooking with corn.   Our other GFGF members : grandmaskitchentable.typepad.com   Kayte teaandscones.wordpress.com   Margaret Https://noe847.blogspot.com   Nancy https://fishinggrandma2.blogspot.com/   Ellen Https://kuechenlatein.com  Ulrike http://www.bigguytinytrailer.com   Donna Recipe One eggplant Two eggs beaten 3/4 cup flour 1 1/2 cups panko breadcrumbs 1/2 cup shredded parmesan Salt P

This week in our GFGF group Kayte chose onions or leeks for us.   Since we are not really onion lovers here in this house I thought I would try the leeks.  My DH will not eat anything onion, but he loves pasta so I thought it was worth a try.  First, I had never cooked with leeks so I had to google and make sure I washed and chopped them correctly.  Thank goodness for google right?   This was amazingly easy to prepare.  And it was totally delicious! Recipe: 1 tablespoon butter 6 slices bacon, cut into 1/2-inch pieces 2 medium leeks, white and pale-green parts only, sliced in circles (if you do not love leeks, you could cut this down to one leek) Salt and pepper, to taste 1/2 cup chicken broth (I use Better than Buillion) 3/4 cup heavy cream 16 ounces linguine 3/4 cup finely grated Parmesan, plus more for garnish 1-2 tablespoons chopped fresh parsley Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 7-10 minu