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Bono...part 2

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This is what I'm working on now...

I'm drawing Bono from U2 and I thought it would be fun to see the way the drawing progresses.

Eggplant Parmesan

2 large eggplants
5 cups spaghetti sauce (homemade or store bought)
8 ounces shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
Olive oil (extra virgin or pure)
Coarse Kosher or pickling salt

Slice eggplant in to 1/4 inch rounds and sprinkle generously with salt. Line 2 (or more if you have them ) colanders with the eggplant and let it sit for 1 hour to drain any bitter juices. Rinse and pat eggplant dry.

Preheat oven to 350 degrees. In a large skillet, heat 2 Tbs. olive oil on medium/high heat and brown eggplant lightly on both sides, adding more oil if skillet gets dry. (Eggplant should have a translucent look when done and should not have any “light” areas on it.) Drain eggplant on paper towel.

In a 2 quart casserole, spread enough spaghetti sauce to cover bottom and make layers of eggplant, sauce and mozzarella cheese and parmesan cheese, in that order (repeat layers until you end up with with a full dish and spaghetti sauce on top.

Bake for 30 minutes. Serves 6 to 8.

Labels: Eggplant, Italian

Linguini with Calm Sauce

16 ounce linguini pasta
3 Tbs. olive oil
1/4 cup dry white wine
2 garlic cloves, minced
2 slices slightly stale bread, grate into crumbs
13 ounce minced clams in juice
8 ounce bottled clam juice
1 Tbs. dried Parsley

1) Cook pasta according to directions on package. In a large skillet, heat oil over medium heat and cook garlic until lightly browned. Stir in bread crumbs and cook until lightly toasted. Remove and set aside.

2) Place clams (with liquid ), bottled clam juice, and wine in skillet and bring to a boil. Cook until reduced to 1/3 of original. Stir in parsley, salt and pepper.

3) Drain pasta and toss with sauce and bread crumbs. Serve with salad and bread.

Labels: Italian, Pasta