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Little Grandma’s Eggplant Appetizer

Mary Ferrante

“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.

Sauce:

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.

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