August 1st, 2008 | 
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My wife and I tend to get disappointed when we dine out anymore. Other than a choice few restaurants we dine in the immense majority of the time. We do this a lot because I recognise I may make it better and more salubrious at home in my own kitchen. Having managed Italian restaurants in the past, I have come to take delight in simple Italian cooking and have come up with what my wife, family, and friends consider to be the best eggplant Parmesan recipe ever! Couple this recipe with a simple roasted red pepper sauce and a simple pasta side dish and I guarantee a meal better than most of the Italian restaurants in town! Parmesan Ingredients Sauce Ingredients Putting it All Together Roughly chop the pepper and place in a blender with the diced tomatoes, half of the basil, and the oregano. Blend until well mixed and then place in a sauce pan, covered beneath low heat. Heat olive oil in a deep frying pan until hot sufficient to pop a little drop of water (safely). Preheat oven to 425. Wash and slice the eggplant into quarter inch or thinner rounds. Vigorously mix the eggs with the water to make a “wash”. Put flour and bread crumbs into separate, “dredgeable” pans (I use pie pans). Dredge the eggplant initial through the flour, egg wash, and the bread crumbs (follow this order). Fry the eggplant in the hot olive oil and set detached on paper towels when lightly browned. In a baking dish put a light coat of the sauce you were heating on the bottom. Stack the eggplant and the Parmesan alternately (Should be in regards to 3-4 rounds high with eggplant on top). Place in the oven and bake for 15 minutes or until cheese has melted and bubbly. Serve lightly covered with sauce and garnished with Parmesan and basil. You will have to be capable to yield 6 servings and have a lot of eggplant left over that you may slice thinly, fry, and toss with freshly grated Parmesan as an appetizer later.
Most helpful customer reviews 106 of 108 people found the following review helpful. I’m an Asain who eat rice everyday. I cooked as little as 2 cup or as much as 5 cup (full capacity). I never had any experience about rice stick in the bottom of the pot. However, you have to know the trick. Every time you cook rice, you have to let it stand in the pot for at least 10 to 15 minutes (after the cook button change to warm button) before taking rice out of the pot, as a result, rice will never stick. And for this price ($26.99), it’s very worth my money for having perfect rice in every meal. Clean up is very easy, just soak the inner pot for several minutes before cleaning. 26 of 26 people found the following review helpful. Cleaning is easy. Couple of ergonomic things I dont like: the handles are really dinky, and the cooking pot has a very shallow lip (unlike my old 20-year National which this replaced). Also power cord is permanently attached which can be awkward for storing. 23 of 25 people found the following review helpful. |
One-touch operation, plus indicator lights. (Model SR-G10G shown.) 
Good rice cooker if you know the trick
Good Little Rice Cooker
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