Swiss Steak & Eggplant Parmesan

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            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Just after Christmas I received a rather general thank-you note from my
sister for the present I had sent her. However, her next letter in
mid-March explained that upon receiving my gift, a well taped box of
chocolates, she had immediately put it in the freezer because she had
already gained about six pounds that Christmas and wanted to avoid
temptation.

One day in March, having lost the excess weight and craving a chocolate,
she went to the freezer, mouth watering in anticipation, opened the box,
and discovered the frozen black sequined evening purse I had given her.

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            TODAY'S RECIPES
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There appear to be as many recipes for Swiss Steak as there are
cookbooks printed un the USA. This recipe (with some minor modification
by me) first appeared in the 1934 "The Mystery Chef's Own Cook Book" by
John MacPherson, who was a famous radio chef of the time.

Swiss Steak

2 lbs (1 kg) round, flank, or sirloin steak (any less than premium cut
will do, as long as it's about 1 to 2 inches (2.5 to 5 cm) thick)
1 15-oz (225 g) can tomatoes
3 Tbs (45 ml) olive oil
2 medium onions, finely chopped
1 (250 ml) cup water
1/2 cup (125 ml) all-purpose flour
Salt and freshly ground pepper to taste

Coat the steak with as much flour as will adhere. Heat the olive oil in
a large skillet over high heat and brown the steak on both sides. Place
the steak in a large ovenproof baking pan with a lid. (Some cooks prefer
to wrap the steak and remaining ingredients in aluminum foil.) Add the
cup of water to the skillet you browned the steak in and dissolve all
the brown bits in the skillet. Add this liquid to the baking dish with
the steak, along with the other ingredients. Cover and cook on top of
the stove over low heat for 2 hours, or bake in a 325F (160C) oven for 2
hours. Serves 4 to 6.

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Most of my American readers know this dish as eggplant parmesan, and may
not realize that its use of mozzarella and tomato sauce marks it as a
dish typical of the area surrounding Naples in southern Italy.

Parmigiana di Melanzane (Eggplant Parmesan)

2 medium-sized eggplants, washed and cut into 1/2-inch (1 cm) slices
1/2 cup (125 ml) bread crumbs
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) all-purpose flour
2 eggs, well beaten
6 Tbs (90 ml) olive oil
3 cups (750 ml) marinara sauce (see below)
8 oz (250 g) mozzarella cheese, thinly sliced
1/2 cup freshly grated Parmesan cheese

Sprinkle the eggplant slices lightly with salt and place on paper towels
for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry
the eggplant slices, dust with flour, dip in beaten eggs, and cover with
bread crumb mixture. Heat the olive oil in a skillet over medium heat
and saute the eggplant slices until medium brown, about 5 minutes per
side. Place a thin coating of marinara sauce in the bottom of a baking
pan large enough to hold the eggplant in a single layer. Arrange the
eggplant slices on the sauce. Place a slice of mozzarella on top of each
eggplant slice and sprinkle with the Parmesan. Cover with the remaining
marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes. Serves
6 to 8.

Marinara Sauce

4 Tbs (60 ml) olive oil
3 cloves of garlic, finely chopped
16 sprigs of fresh parsley (leaves only), chopped
Salt and freshly ground pepper to taste
4 cups (1 L) plum tomatoes, drained and coarsely chopped
1 Tbs (15 ml) dried oregano
6 anchovy fillets (optional)
2 Tbs (30 ml) tomato paste

Heat the olive oil in a sauce pan over moderate heat. Add the garlic and
parsley and cook for about 5 minutes, stirring frequently. Do not brown.
Add the tomatoes, oregano, salt, and pepper, and simmer over low heat
for 30 minutes, stirring occasionally. Add the optional anchovies and
tomato paste and stir well. Taste and adjust seasoning if necessary.
Makes approximately 3 cups (750 ml).
Received on Wed Apr 25 18:08:28 2007