If we find ourselves - hungry - in this part of Sac again, we’d return. The four stars, btw, are for service, brews and food combined. Only quibble was the French fries, which were average, at best. My partner had the portobello sandwich (but made the wise choice of having it on a sturdy ciabatta roll instead of the more delicate brioche), and loved it. I had the pulled pork sliders topped with coleslaw (coleslaw owes pulled pork a huge thank you for bringing it out of the culinary shadows) and they were just fine. This place is exactly what it should be - good quality sandwiches, salads and appetizers, served with great microbrews by really friendly and attentive staff. Being more in the mood - that day - for pub food, than beans, rice & tortillas, we opted for RCBC only a click or two away. We actually used TA to find some “places close to us”, and River City was one of many that. We don’t live in Sacramento, but found ourselves in this part of town - famished - after returning a rented saxophone to the local music store. Restaurants with Outdoor Seating in Carmichael.Mexican Restaurants for Lunch in Carmichael. American Restaurants for Breakfast in Carmichael.Restaurants near River City Brewing Company.Hotels near (SMF) Sacramento Intl Airport City Councilman Matt Carlucci said that as River City Brewing Company closes in July, boat owners are now clearing out with notice from ownership and the city.We like to pair them with a side of pasta and salad. Remove from the oven and stack them up 3-4 high and garnish with a sprig of basil!Įnjoy them as an appetizer, side dish or vegetarian main. Place them back in the oven to melt the cheese. Once the slices are brown on both sides, add a small dollop of sauce onto each round and top with a small slice of mozzarella. While you could pan fry the slices, I prefer baking them because it makes them lighter and it makes less mess! Then flip all the slices and brown them on the opposite side for another 15 minutes. Bake them in a 400 F oven for 15 minutes to let them brown. So we bread the eggplant and place it on a sheet pan coated with oil. I'm always partial to panko breadcrumbs because they provide more texture and crunchy bite to the final product. And the egg, in turn, helps the breadcrumbs stick. The flour helps dry off the eggplant so the egg will stick to it. We'll use a three part dredge with dishes set up with seasoned flour, egg and seasoned breadcrumbs, respectively. It's important to slice the eggplant thinly because it makes it less bitter and provides a higher breading to veggie ratio. And unless you grew up eating and loving it, odds are you have no idea what to do with it! This recipe makes a delicious vegetarian dinner, side dish or appetizer will have you crossing your fingers that eggplant shows up in your CSA! How to Make Eggplant Parmesan Stacksįirst, we still bread the eggplant slices. When eggplant is in season, it's usually in abundance. These Eggplant Parmesan Stacks are a simpler, smaller, weeknight version of that classic trattoria dish. what can really go wrong?!Īnd man, oh man, did I fall hard for that eggplant parm. Because when you take something, slice it thinly, dredge it in breadcrumbs, fry it and smother it in tomato sauce and cheese. This stance was born from simply never having tried eggplant or never having eggplant prepared well or some combination thereof.īut I dug into my Italian roots and decided to attempt to make eggplant parm. Years ago when a friend dropped a bunch of eggplants on my front porch, I had no idea what to do with them because I "didn't like eggplant". And if you don't love eggplant, I promise, this recipe will make you a convert. Arguably one of the restaurants and bars with the best views of the Jacksonville skyline will be open. If you love eggplant, this recipe is most definitely for you. The River City Brewing Company will close its doors Sunday after 27 years of business. IPA, cheddar and jalapeno brat from Ohio City Provisions, Sophies Natural Pierogi, sauerkraut, sauteed onion, fried. They're a delicious vegetarian dinner, perfect for late summer when eggplants are abundant and you can't be bothered to cook too much! These Eggplant Parmesan Stacks are easy to make and SO tasty that you're guaranteed to fall in love with them even if you're not an eggplant devotee.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |