Eggplant Parmigiana

Source: Mom

Olive oil or vegetable oil
1 garlic clove, minced
1 large onion, chopped
5 cups canned tomatoes
1/2 tsp. dried basil
Salt and pepper to taste

1 cup flour
2 eggs, beaten
1 cup milk
1 medium eggplants, cut into 1/2 - 1 inch slices
1 cup grated Parmesan cheese
8 oz. Mozzarella cheese, diced
1/4 cup butter or margarine

Heat 1/4 cup of oil in skillet. Saute garlic and onion in it until soft. Add tomatoes, basil, salt and pepper. Cook, covered, stirring occasionally, for approximately 30 minutes.

Make batter, combining flour, eggs, and milk. Dip eggplant slices into batter and fry slices in shallow oil until just browned on both sides. Add more oil as necessary. Arrange alternate layers of eggplant, sauce, and cheese in casserole, sprinkling each layer with salt and pepper; dot with butter. Bake at 350 degrees for 30 minutes. Makes 6 - 8 servings.

Cabbage Casserole (Cabbage Au Gratin)

Source: Mom

1 medium head cabbage
2 cups chicken broth
4 tbsp. butter
4 tbsp. flour
1 cup milk
Buttered bread crumbs
Paper-thin lemon slices

Shred cabbage, discarding center core. Bring chicken stock to a boil and cook cabbage until barely tender, about 6 minutes. Drain, reserving 1 cup of the stock.

Melt butter and stir in flour. Gradually add the milk and reserved stock. Cook, stirring until thickened. Blend with cabbage and place in well-greased baking dish. Top generously with buttered crumbs and a few lemon slices. Brown in preheated oven (400 degrees) for 20 minutes.

Ham Tetrazzini

Source: Mom

2/3 cup butter or margarine
1/2 cup flour
1 cup hot milk
1 cup hot chicken bouillon
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. nutmeg
1 cup cream or milk
1 pound thin spaghetti
1/2 pound mushrooms, sliced
1 to 2 cups thinly sliced ham
1/2 cup Parmesan cheese
1 large tomato, sliced

Heat 1/2 cup butter and stir in flour. Combine milk and bouillon and stir into flour mixture. Cook, stirring, until smooth and thickened. Add salt, pepper, nutmeg, and cream or additional milk; remove from heat.

Cook and drain spaghetti. Saute mushrooms in 2 tbsp. butter for 5 minutes. Combine half of the sauce with the spaghetti and mushrooms. Place spaghetti mixture in a buttered baking dish. Make a well in the center of the spaghetti mixture. Mix remaining sauce with the ham and place in the well. Top with tomato and Parmesan. Bake in preheated oven (400 degrees) for 20 minutes. Serves 8.