Recipe from Paula Deen, the "Lady" from Lady and sons restaurant and cookbook.

4 cups cooked elbow macaroni, drained.

2 cups grated Cheddar cheese

3 eggs, beaten

1/2 cup sour cream

4 tablespoons butter, cut into pieces

1/2 teaspoon salt

1 cup milk

Directions:

Preheat oven to 350.

Once you have the macaroni cooked and drained, place in a large bowl. While still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour into a casserole dish and bake for 30-45 minutes. Top with additional cheese if desired.

Thanks Ladies, Donna and Myrna - yes, I love watching the Southern talking lady Paula! She always keeps me laughing and has delicious food. And, yes she is beautiful.

That is a very cheesy mac!

Sara

Hi Donna,

This sounds absolutely Delicious. Thanks so much for sharing it with us.

I absolutely love Paula Dean, and I also love my Eggplant, so this was naturally a favorite of mine on a recent show. By the way, this Recipe was courtesy of Steve Schirripa, better formerly known as Bobby, from another favorite Show of mine, The Sopranos.

Schirripa’s Eggplant Parmigiana

Ingredients:

1 large eggplant
1/2 cup olive oil
2 eggs
1/4 cup milk
3 cups flavored/seasoned bread crumbs
Tomato sauce, recipe follows
1 pound fresh mozzarella cheese
3/4 cups Pecorino Romano cheese

Tomato Sauce:
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon water
1 (28-ounce) can tomatoes with their juices, diced
2 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon olive oil

Directions

Preheat the oven to 350 degrees F.

Start by cutting the top and bottom off the eggplant. Cut it into 1/8-inch slices. Whisk 2 eggs with 1/4 cup milk. Lay out 3 cups of bread crumbs on paper towel. In a large skillet, heat 1/2 cup oil. Take each piece of eggplant and dip in the egg wash, then in bread crumbs and make sure to completely cover each piece with bread crumbs, and then fry in hot oil. Brown each slice of eggplant. Occasionally change the oil; you don’t want to continue cooking eggplant slices with burnt loose bread crumbs. Place fried eggplant on paper towel to absorb some of the oil. Slice the fresh mozzarella.

Line the bottom of an 11 by 9 inch glass pan with a layer of sauce. Place a layer of eggplant, followed by slice of mozzarella, a heaping layer of sauce, then sprinkle with a layer of Pecorino Romano cheese. Repeat, and stack about 3 to 4 eggplants high. Bake in the oven for 20-30 minutes. You know it’s ready when the sauce bubbles and the cheese is melted.

Tomato Sauce:

Heat 2 tablespoons of oil in a saucepan over medium heat until it becomes fragrant. Mix the garlic with 1 teaspoon water and carefully add this to the warm oil. Saute the garlic and cook without browning it. Add the tomatoes, bring it to a boil, and then reduce the heat. Simmer for 10 minutes. Add the basil, salt and sugar, and simmer 5 more minutes. Just before serving, blend in the last tablespoon of olive oil.

Have A Wonderful Week,

Phil