I saw butterflies and birds this morning! Spring must be around the corner. Enjoy the last bit of snow, because it will be gone soon.

I lift up my eyes to the hills- from where will my help come? My help comes from the Lord, who made heaven and earth.

- Psalm 121:1-2

Eggplant Parmesean

2 medium eggplants

2 cups fine bread crumbs (toast old bread and food process)

2 eggs, 1 cup milk, 1/2 cup flour (each in different bowls)

fresh grated parmesan cheese

italian tomato sauce (marinara)

2 TBSP fresh, sliced basil

One hour before cooking, slice the eggplant and lay out on a tray, with one side salted. Before cooking, blot off the excess water. Heat 1/2 cup oil in a large saute pan. Starting with the flour, coat each piece of eggplant thoroughly. Make sure to coat with flour, then egg, then fresh bread crumbs. Brown in the hot oil for a few minutes each side. Serve on a plate with the sliced basil, marinara, and salt and pepper. A side of veggies or pasta is perfect with this dish.