Here is the recipe I normally use: Eggplant Parmigiana 2 medium eggplants (select ones that are long and somewhat narrow) Kosher salt Flour, for coating 2 eggs 2 tbsp water 1-1/2 cups Panko or dry breadcrumbs 1/4 tsp cayenne Avocado or grape seed oil, for deep frying 1 pound Mozzarella 1/4 pound sharp Provolone 1/4 pound Parmesan cheese Sauce: 1-1/2 cups (12 oz.) Marinara (tomato) sauce 1/4 cup fresh basil, chopped 1 tbsp olive oil 3-4 cloves garlic, minced (optional) Directions: Slice the eggplant into 1/2â thick rounds and place in a large bowl with a large amount of salt, enough to coat all cut sides. You can toss the slices in the bowl if it has a cover to get the salt more evenly distributed. Then place the slices in a colander or other large pan (such as a steaming basket) with the slices vertical, and allow it to drain for one hour. Remove the slices from the colander and wipe off the excess salt with a brush or towel, and dry the pieces with a clean towel if they are very damp. Note: Do not leave overnight! While the eggplant is draining, add the basil, olive oil, and garlic to the tomato sauce for extra flavor. It is not necessary to cook the sauce at this point. Prepare the mozzarella by cutting it into fairly thin slices, and grate the Provolone and Parmesan. Heat the oil in a deep frying pan to 375ð and have a platter ready with paper towels for draining. Place about a cup of flour in a bowl for dipping, and mix the breadcrumbs with the cayenne in another bowl. Blend the eggs with the 2 tbsp water in a third bowl, and place the bowls in a row for coating. Prepare each slice by first lightly coating it with flour (shake off excess flour), dipping in egg, and finally in the breadcrumb mixture. Deep-fry each slice in the oil until lightly golden on both sides (approx. 3 minutes per side) and then drain on paper towels. When all the slices have been fried, get an 8âÂÂx13â (or equivalent) glass or ceramic baking dish and brush olive oil on the bottom and sides to prevent sticking. Spread a very thin layer of marinara sauce in the bottom of the baking dish, and then place a layer of eggplant over that. Put a small amount of tomato sauce over each slice and then a slice of mozzarella over each piece, and sprinkle a bit of Provolone and Parmesan over that layer. Repeat this process until the baking dish is full, but do not overfill. The final layer will be tomato sauce with no cheese. I prefer to have all the cheese between the layers of eggplant, but you can put some on top as well. Cover the pan with a lid or aluminum foil and bake at 375ð for 20-25 minutes. Allow to cool for 10 minutes before serving. Pinot Noir or Chiati is good with this dish. I serve it with a side dish of pasta plus bread. I have another version that I make using okra instead of eggplant, but you can definitely use zucchini instead of eggplant, but eggplant is my...

Hey JoAnn! I've had this recipe for Jewish Rye for quite a while. Don't remember where I got it, nor have I ever tried it. If you do, please post the results. ABM JEWISH RYE BREAD 1-1/8 cup water 1-1/2 tsp. salt 1 Tblsp. sugar 2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup) 1 cup rye flour (for lighter rye, substitute white flour for up to half the rye) 1 Tblsp. olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture) 1 Tblsp. caraway seeds 1/4 cup chopped onions (optional) 2 tsp. yeast Place all ingredients in bread machine in recommended order on the dough cycle. After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency. If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour. Preheat oven (preferably with pizza stone) to 450° F. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb. Spritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread). Bake thirty minutes at 450° F., spritzing the oven walls once more after five minutes, or, alternatively, bake fifteen minutes at 450° F., then reduce heat to 350° F. and bake thirty minutes more. Remove and allow to cool on rack.

OK, so if I wanted to make it without using a bread machine (I don't have one). Tell me if this sounds right. Mix dry ingredients. Pour in yeast and water. Knead for 5 minutes in stand mixer. Put in greased bowl. Let it rise until doubled in size. Punch it down and shape it into a loaf pan. Let it rise until it's crowing over the top of the pan? I have some rye sitting in the freezer that I used for a sourdough starter so I guess I could grind a 1/2 cup of that for rye flour.

I only have one Pullman pan, and so it does not get stacked. I like it best for sandwich bread, but I haven't made any in a while, since I get free bread at the bakery that I made tablecloths for. The owner there wants to open a small shop in front of the bakery (no walls - just an awning) and sell day-old bread and coffee cakes, and he said he wants me to help him with the coffee cake part. I think he just wants me to suggest recipes, but I'll still get paid.