Peach, Tomato, and Mozzarella Salad

      O.k......this may not seem like a real recipe to you but, rather, a few ingredients arranged on a plate together.  But, it really is more than that.  It's more like....well.......I think of it like when a few old friends get together.....you know, the friends you're used to seeing together, the friends that always seem to be having a great time, thoroughly enjoying each other's company and bringing out the best in each other. 

       And, then....someone new moves into town.  She seems sweet enough.....friendly enough, although no one's sure if she'll really fit in with the already well-established social circle.  But, it's decided that she should be invited to join the group for a little social gathering......to get to know her  a little better....you know, to kind of test the waters.   

Eggplant Parmesan Stacks

    I like many different vegetables, but one that I really love, is eggplant.  It's so versatile!  You can stuff it, roll up filled slices of it, layer it with cheese and herbs, make a relish with it, bread it, bake it, broil it, or do like my dad used to do with zucchini ..... fry it up and have it in a sandwich!  DELICIOUS!!
    Eggplant Parmesan is probably one of the most popular ways to eat eggplant.  Although I love it, I haven't loved all the steps needed to put it together.  As I mentioned in my post about apple fritters, I don't like the smell of things frying in a lot of oil and, typically, to make eggplant parmesan, you dredge the slices of eggplant in flour, dip them in egg, then in breadcrumbs, before you fry them in lots of oil!  Some time ago I saw this recipe on the show Mad Hungry with Lucinda Scala Quinn that really caught my attention.