Covered with yummy cheese and sesame seeds!
Eggplant Custard Casserole
2 medium to large eggplants (aubergines) peeled and sliced 1/2-inch thick
4 eggs
2 c milk
pinch of salt, dash of pepper
1 tbsp olive oil
1 grated carrot
1 minced onion
5 pressed garlic cloves (less if you're a vampire...or just don't like the taste)
1- 16-oz can diced tomatoes and juice, blended in a food processor
Fresh(chopped)or dried basil and oregano...to taste
1/2 cup sesame seeds
3/4 cup mozzarella cheese, shredded.
Peel and slice the eggplants into rounds and lay them flat (not overlapping!) in two greased 13x9-inch baking pans. (Cut some in half to fit.)
Beat eggs, milk, salt and pepper until smooth and pour over the eggplant.
(Custard should come up just even with tops of the eggplant slices, not over.)
Bake at 375 degrees F for 25 minutes, or until custard is firm.
While the custard bakes, saute onion, garlic and carrot in oil for 5 minutes.
Add spices and tomato sauce and simmer for 10 minutes more.
Pour the sauce over the eggplant custard.
Sprinkle with cheese and seeds.
Return to hot oven for a few minutes, until the top is lightly browned.
Enjoy!
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Re-purposed vintage tablecloth that I made into a raw fleece storage bag.
Action shots of the bag! Giggle.
I got some new Icelandic fleece the other day...
...and needed a new storage bag for it.
In looking through my considerable fabric stash...
...I was delighted to discover a heavy linen tablecloth with a wide faggoted hem.
Since I rarely iron, it's unlikely that I'd ever use it for it's intended purpose...
...so I sewed up the edges and made a casing at the top, for a new bag!
I took a discarded grey tie that came with a dress...
...and fed it through the casing, making a drawstring closure.
Now my fleece has a new home...
...and there's one less lonely and unused piece of fabric in my cabinet! :)
