"Eggplant Parmesan" For Your "Labor Day" Weekend Celebration...

Coming to terms with the end of summer is a rough thought for some people. Were did it all go? Yesterday seems like we were just staring the month of June and here we are going to start September! Parents all over are getting prepared with supplies for their children to start another year of school. Before school begins and we start packing up the beach gear, lawn chairs, pool supplies, plus our grills, we have one more weekend of summer time fun which is called "Labor Day!" Personally, nothing says Labor Day weekend to me like a family BBQ, cookout, or a family gathering. Labor Day is on Monday September 1st this year, and I’m sure we are all looking forward to a long enjoyable weekend as we start the month of September. This weekend celebrates the “unofficial” end of summer. Everyone is going to the beach, having picnics, going to fairs, and enjoying the last weekend of their summer activities. 

You may ask, what is Labor Day and why do we celebrate this day? So here are some facts about the holiday. Labor Day is an American Federal Holiday that celebrates the economic and social contributions of workers. We pay tribute to the achievements of the American workers. It is also supposed to be a day of rest and considered a workingman‘s holiday. The first Labor Day was held on September 5th 1882 in New York City. Then on June 28th 1894 it became a Federal holiday, stating that the first Monday in September of each year would be legal holiday in all U.S. territories. In addition, Labor Day marks the beginning of the season for the National Football League, (NFL) and some college leagues as well. Labor Day is also a great day for stores to have “End of Summer” sales.

In Italy, many Italians observe Labor Day as well. It is called "La Festa dei Lavoratori." They observe this nationwide holiday on May 1st each year. A holiday that was connected with agricultural cycles and still celebrated in some regions throughout Italy. Farmers and workers traditionally took the day off. They relaxed and had parties with food, drinking, and dancing. This was to show their support for the labor union movement’s social and economic achievements on this day.

So before you bid this summer farewell, go out with a bang on this Labor Day! Whether you are heading out of town, staying in the city, spending the day quietly at home relaxing, or enjoying one final celebration of the summer, be sure to relish the day with your family and friends. Remember, Summer is over but your memories will last forever!

My recipe this week is “Eggplant Parmesan” and will be a hit on your Labor Day weekend. This recipe is one of my mom’s recipes and it is a total immune-boosting meal. Remember, eggplants are one of the “Super Foods” that have antioxidants included in it. Besides, it is delicious and very tasty. Made with the freshest ingredients and of course Love. As you take a bite of this wonderful dish, your cheese oozes and the eggplant with tomatoes are an awesome combination! What a flavor and very satisfying too. You would never know that you are eating something that was good for you. A full body “Zinfandel” wine would go wonderful with this recipe, so have a glass or two..   Enjoy, Mangia!

“Eggplant Parmesan”

Ingredients:

1 eggplant, cut into 1/4 inch slices
1 tablespoon salt
1 cup of Vegetable oil
1 lb of shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
2 eggs, beaten
3 cups of plain bread crumbs with about 2 tablespoons of flour added
4 cups or more of your favorite Marinara sauce

**(you can use flavored bread crumbs if you like that better)


Directions:

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Preheat oven to 350° F. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat oil over medium heat. Now dredge eggplant slices in egg and then in breadcrumb/flour mixture. After egg and breading, now place one layer of eggplant in the oil and brown each side. When browned place on paper towel to drain or on a brown paper bag opened up. Repeat with the remaining eggplant slices, using additional oil if necessary. In a 9x13 inch baking dish, evenly spread Marinara sauce on bottom of dish, and then arrange a single layer of eggplant slices on top of sauce. Top the eggplant with some of the mozzarella cheese and grated cheese. Repeat process until all the eggplant and cheese is layered. Spoon remaining sauce on top of layers and sprinkle with remaining Pecorino Romano grated cheese or mozzarella. Bake 30 to 45 minutes in your preheated oven, until sauce is bubbling and cheese is melted. Mangia Tutti!


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