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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando Green Tomato Parmigiana We spend a lot of time in Sonoma County discussing the tomato harvest. It is perhaps too cold or it is too hot this year. It was a long winter and the plants were late getting in the ground. The family eagerly awaits the picking of the first tomato and then there is an unseasonal hot spell that causes the tomatoes to crack. Sometimes we have what we call an "early winter" which means the weather will stay below 65 and there is no time for the green tomatoes to ripen. Then we just pick the plants, roots and all and hang them upside down on the garage rafters where the tomatoes will ripen nicely. Or we use them to make green tomato Parmigiana. 2 bay leaves 5 or 6 green tomatoes 2 cups tomato sauce 1teaspoon fresh oregano or 1/4 teaspoon dried 1/2 cup onion chopped and sauteed in a little oil 2 cups ground sour dough French bread crumbs 2 well beaten eggs olive oil 1/2 pound mozzarella cheese salt and pepper 2 tablespoons onion 1 cup grated cheese Parmeson Combine tomato sauce, bay leaves, 1/2 oregano, onion and a little salt and pepper and simmer for about 15 minutes stirring occasionally. Mix bread crumbs, remainder of oregano, two tablespoons onion and salt and a little pepper in a dish. Slice green tomatoes into half inch slices discarding ends. Dry slices on paper towels as much as possible. Dip a slice in the beaten eggs then into the crumb mixture. Continue until all slices are breaded. Heat some olive oil in heavy skillet and brown the tomato slices on both sides. Leave plenty of room around the slices. Add more oil to pan as needed. Dry on paper towels. Spray a baking pan with non stick spray. Arrange a layer of tomato slices. Cover with a thin slice of mozzarella. Add a little salt and pepper. Sprinkle with Parmesan cheese ( or grated Sonoma Dry Jack.) Continue adding layers of tomato slices and the cheeses. After the final layer pour the tomato sauce over all and sprinkle with grated cheese. Bake in 325 degree oven for 30 minutes and serve hot. Enjoy with our 2005 Sauvignon Blanc.

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