This beautiful and mysterious house (more like manor) has been on the market for years and years… When Ben and I first started dating I know it was for sale, so at least 7 years. Today on a bike ride we decided to walk up and knock on the door. I wanted to see the inside, because if the immaculately kept grounds are any indication of what’s inside, it would definitely be something to see.
I fell in love a little bit… Though I can see where it would take tons of money to make it my dream house.
My favorite thing… the cozy, bright sun porch that overlooks the swimming pool and gardens.
We would never have enough children or stuff to make use of this monstrous 6,000 square foot house, but mercy… At $225k, If we did I’d snatch it up.
Then I cooked my version of Tabella’s eggplant parmesan for dinner. I hate to toot my own horn… But it was so fine.
If you love Italian (and Tabella) like I do and want to try it for yourself, here’s the recipe:
Ingredients (serves 4)
1 large eggplant
1 jar of Ragu Chunky Tomato Garlic & Onion
1 jar of Ragu Cheesy Alfredo — Roasted Garlic Parmesan (the light version will also work)
1 bag of shredded Italian cheese blend
Italian style bread crumbs
Preheat to 400 degrees
First, to get the bitterness out of the eggplant you’ll have to do a salt soak (for lack of a better term—not sure what this is called). Slice the eggplant into 1/2 inch thick slices, heavily salt each side of the slices and leave in a collander in the sink for 20 minutes. Rinse them very well, then dry each slice well with paper towels.
Stir up 3 eggs in a glass bowl and coat each eggplant slice, then shake up in a container of bread crumbs with the lid on. Dip in egg again and shake up in bread crumbs again to double batter. I highly recommend it. 😉
Place tin foil on a large cookie sheet and bake slices 10 minutes on one side, then flip and bake for 10 more minutes.
Get a large casserole pan and pour half the jar of tomato sauce into the bottom. Line with the eggplant slices and top generously with Italian cheeses. Pour remaining tomato sauce on top of cheese, then sprinkle remaining cheese on top. Bake for 20-30 minutes, or until bubbly.
Pour alfredo sauce into a skillet and heat until bubbly. Boil noodles, then put a little alfredo sauce on each serving of noodles. Top with eggplant and tomato sauce.
Goes wonderfully with a hearts of romaine salad with red/orange bell peppers, French’s crispy onions and Italian dressing.