“Little Grandma” was Marie’s Grandmother, Mary. She passed away in July of 2008 at the age of 105.
- 1 Med. eggplant
- 1/2 cup chopped celery
- 1/2 cup chopped green olives (black optional)
- 1 1/2 cups thin spaghetti sauce
- 3 TBS. Vinegar
- 1 1/2 TBS. Sugar (less ok)
- Chunks of Locatelli – to taste
Cut eggplant the size of French Fries. Place in colander salting each layer. Cover and weigh down to press out water.
Boil celery about 10 minutes. Add olives and boil 5 min. more. Set aside. In sauce pan add 1 cup Spaghetti Sauce – thin with water from celery. Make 1 1/2 cups all together. Add vinegar, Sugar and boil 4 min. Add cheese.Dry eggplant on paper towel. Fry in very hot deep olive oil. To keep oil hot put a few eggplant in then after that put 1 piece in as you take each browned piece out. When all are fried, put in sauce. When sauce comes to a boil remove from heat. When cool, garnish with basil and mint.