About 2 pounds of eggplant (one large or two small)

1 cup breadcrumbs (plain or Italian)

1 teaspoon salt

1/2 teaspoon black pepper


2 teaspoons Italian seasoning (1 teaspoon if using Italian breadcrumbs)

1/2 teaspoon dried marjoram


Peel and slice eggplant into 1/4-inch disks. Salt lightly to remove bitterness.

Blanch in boiling water for 5 minutes, then chill in ice-water bath for 5 minutes.

In a small bowl, beat 3 eggs. In another bowl, mix breadcrumbs and seasonings.


Dip eggplant slices in the egg, then in the breadcrumb mixture to coat.

Lay on a cookie sheer in a single layer and freeze for 4 to 6 hours.

Place in zipper bags or vacuum pack.

To use, thaw and follow standard eggplant parm recipe.





1 small onion

1 or two cloves garlic

1 zucchini

1 small to medium eggplant (skin on)

1 sweet pepper, seeded


1 pint to one quart tomato sauce

1 tablespoon dried basil (or 3 tablespoons fresh)

1 tablespoon dried parsley (or 3 tablespoons fresh)

1 bay leaf (optional)

1/3 to 1/2 pound meat (0ptional) (I prefer ground lamb, but ground pork or ground beef is fine.)

1 ounce grated parmesan (optional)


Note: In winter, I use dried eggplant, which I make and store in the freezer, and reconstitute it by soaking it for a couple of hours. I also use my own frozen peppers, but have to buy the zucchini.


Brown the meat with the garlic and onion in a large stainless or cast-iron skillet (I prefer cast iron) over low heat. Break up the meat
with a wooden spoon or burger flipper as it browns.

While that is browning, slice the zucchini and eggplant fairly thin, half an inch or less, and julienne the pepper.

When the meat is done, add the sliced veggies and keep the heat low. Season with basil, parsley and bay leaf. As the veggies soften and the meat finishes cooking, add tomato sauce, put heat on very lowest and cook for 20 to 30 minutes until veggies are done. Sprinkle parmesan over everything.

Remove from heat, let cool for about 5-10 minutes to avoid burning your tongue.





1 pound pickling cucumbers

1 small white onion

1 cup apple cider vinegar


1 cup water

1/4 cup honey or sugar

1 1/2 teaspoon pickling spice


Wash wide-mouth jars in hot, soapy water. Rise and set aside to dry.

Wash cucumbers in cold water, pat dry. Slice cucumbers lengthwise, about eight slices per cuke. Slice onion into rings.  Pack cucumbers and onion into the jars, leaving about 1/2 inch clearance at top.

In a small saucepan over medium-high heat, bring vinegar, water, honey (or sugar) and spices to a simmer. Stir occasionally until honey and salt dissolve. Cover the cucumber and onion slices in the jars with the brine.

Screw on the lids, let jars cool to room temperature. Cucumbers will darken as they cool. Place jars in refrigerator. After 24 hours, pickles are ready to eat. Good for a month.

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