Jenny’s Eggplant Parmesan

photo-15As a child I was frightened of revolving doors, worried that they wouldn’t slow down long enough for me to get out.  Eventually I overcame my fear, (I must admit I still don’t like them) but in truth revolving doors are unavoidable, and have become somewhat of a metaphor.  People seem to come in and out of my life, particularly at work where young adults are often experiencing their first job in the non-profit world, moving on after several years.  I tend to “adopt” these 25-30 year olds that I call my ” work kids.”  

Jenny was one of those “kids,” arriving in L.A. from Michigan, eager to get started, a whirlwind of a girl, full of energy and spunk, and fun to have around.  After several years of searching for the right guy, Jenny was fortunate enough to meet Sean and joined him in Ohio.

What do you do when you miss someone?  Some people look at photos, others are good at reaching out, I cook something that reminds me of the person.  Eggplant Parmesan was Jenny’s signature dish.  By the way, the good thing about revolving doors is that they have no beginning and no end.

 

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Jenny’s Eggplant Parmesan
2 Globe Eggplants
1 cup all-purpose flour
2 cups of Italian bread crumbs
3 eggs, or more as needed
salt and pepper
3/4 cup shredded Parmesan
3 cups shredded mozzarella 
2 – 26 oz. jars of Marinara sauce or whatever sauce you prefer. Jenny likes 3 Cheese Tomato Sauce
Preheat oven to 375 degrees.  Slice eggplants about 1/2 inch thick.  Line two cookie sheets with parchment paper.  Make an assembly line with three pie plates, one with flour, one with beaten eggs, and the last with bread crumbs seasoned with salt and pepper.  Lightly dredge each slice of eggplant in flour, dip in egg, and then in seasoned bread crumbs.  Lay coated slices of eggplant on cookie sheets and  bake for about 20 minutes.  Eggplant slices should be tender and golden when done.  Grease a baking dish with olive oil.  Spoon enough sauce to just cover the bottom of the pan and layer with eggplant, sauce,  sprinkling of Parmesan and then mozzarella.  Keep layering till you finish with mozzarella cheese on top.  Add more cheese as needed.  Bake for another 20 minutes or so until cheese is golden brown and bubbling.  Serves 6
Enjoy,
Irene

Irma’s Sumi Salad

IMG_1290My children attended Akiba Academy, now known as Sinai Akiba, from grades K-8.  When Norm and I chose that particular school, the decision was based on reputation, philosophy, and location.  We were young parents and had no idea how that choice would impact not only the lives of our children, but our lives as well.  My children made life-long friends at Akiba, (my older son is now related to one of those friends) and some of our closest friends were also found in those classrooms.  Our family benefited in ways that we didn’t anticipate, by meeting and becoming friends with Jewish families that came from places like Iran, Mexico, Russia and Egypt. Being Akiba parents influenced our decision to send our children to Camp Ramah, (where our older son met his wife) it exposed us to more observant families, influencing the way we practiced Judaism, it opened our eyes to the benefits of Jewish education which ultimately led to the decision to continue with our children’s Jewish education through Shalhevet and Milken Community High School.

When I look back, I realize how significant those relationships were, in spite of how young our children were at the time.  That community of children and parents stood by each other through good times and challenging times, through celebrations and unfortunately, through losses.  I love that so many of them and so many of us are still in touch.  I love that early this morning my daughter called wanting my recipe for Sumi salad,  a salad I first tasted in the Silberman home over 20 years ago, shortly after David and Aaron met in Kindergarten. What better way to celebrate the 4th than with a recipe for a salad that was given to me by a friend I met through Akiba, who was born in Egypt, raised in Israel, and living in America.  Happy 4th to all and thank you Sinai Akiba.

Irma’s Sumi Salad

1 head shredded cabbage (or 1 bag)

8 green onions, thinly sliced

2 packages of Ramen noodles or a kosher equivalent.  Just use the noodles, not the seasonings

1/4 cup toasted sesame seeds

1 cup slivered almonds, toasted

Dressing

1/2 cup frozen apple juice, thawed

1/2 cup rice vinegar

3 Tb dark sesame oil

1/2 tsp salt

1/4 cup sugar

Combine salad ingredients in a large bowl.   Take bags or Ramen and without opening them, break noodles in the bag with your hands or a rolling-pin.  Add to salad.   Mix dressing ingredients and pour over salad no more than 15 minutes before serving so noodles stay somewhat crispy.  Serves 6

Enjoy,

Irene