Eggplant Parmesan (and a few NEW Pots):
I’ve been back from NCECA/Kansas City for a week now. I had a great time!! I enjoyed driving down and back with Art Writer, Janet Koplos. I stayed with a best friend, Suzanne Clayton. Sue was an Art Teacher/Instructor for many years — We enjoyed going to SO MANY Exhibitions and Galleries and Shows together!
And I enjoyed bits and bites of the Conference, helping out at NCC Booth, and running into so many other friends from all over the country. And I came home with a few special (very special) pots.
Above — Wood fired Plate/Platter by Florida Artist, Justin Lambert — Gorgeous!!
Above — Awesome find, a very wood fired Pitcher by Missouri Artist, Bede Clarke.
Above — A very special Plate by Dalglish & Hunt (Bandana Pottery) — Love the minimalist design!!
Finally — I picked out a set of Bowls, wood fired, by James Olney.
In the week since returning, I’ve been busy — I’ve loaded, and fired, and unloaded the soda kiln (with friends). I’ve glazed for three solid days, pots for a gas-reduction firing, only to learn that kiln is currently disabled (arrrgh — the chimney collapsed). To console myself, I made a quick batch of yummy/cheesy Eggplant Parmesan.
The Food — Eggplant Parmesan:
I call this Eggplant Parmesan – Deconstructed — I featured this a few years ago (LINK). It’s an easy way to make Eggplant Parmesan! A quick/easy Tomato Sauce — Then for the Eggplant, just a sprinkle of breadcrumbs, NOT the whole breadcrumb-coating step.
It’s as easy as roasting the Eggplant slices (with a bit of olive oil) on trays in the oven — Then layering/arranging in my new shallow bowls — Adding the Sauce, then sprinkling some breadcrumbs (and some Parmesan), topped with plenty of fresh Mozzarella and a bit more Parmesan. A simple bake in the oven — For wonderful, tasty, cheesy Eggplant Parmesan!!
Recipe is available on my Recipes Page.
The Pottery — Bowls by James Olney:
I chose these Bowls — Individual serving bowls — At the Breden-Lee Gallery, the Makers/Independents Show. Stoneware, textured, wood fired with wonderful soft ash. I knew they would be perfect for something yummy — Like soup, or something baked, or a goopy dessert. And yes — They were perfect for Eggplant Parmesan — Casual but refined, perfect size. Loved the ‘Show’ — So glad I found the Bowls!!
And that’s my Kansas City Return. Now March is nearly over — Happy Almost-April everyone!!