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No sour cream! Use Hellman's mayo, it just tastes better and up it to 2 cups. Cut cellery to 1/2" cup. Add 1/2cup red onion, 1/2cup white onion and 1/2cup fresh red bell pepper (not pimento) and up the green pepper to 1/2cup as well. Skip the sour cream, lemon juice, jalapeno and pimento. Instead add a dash of red wime vinager and 1/2 teaspoon of sugar. Also, the only seafood you'll need is 1 cup of crab, 1 cup of lobster and one cup of shrimp - all chopped. And don't forget to add a dash of black pepper. Mix and let stand at least 3 hours for the best flavor. This is a much better rendition of the recipe, surely to please all those seafood lovers! Great on crackers and as a sandwich!

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Eggplant Parmesan I

Reviewed: Aug. 13, 2003

I've made this dish before I saw it here, but with the following differences: I of course make my own secret marinara sauce. I do not salt the eggplant, but do coat with egg & seasoned bread crumbs and fry. In the ricotta goes: 1 beaten egg, 1/4cup milk, 1/4cup of fresh chopped basil-also a pinch of each of the following: salt, pepper, onion powder, garlic powder, dried oregano, & sugar. This makes the ricotta aliitle more creamy and abit tastier. Also I do not add Mozzerlla & parmesan, they are for topping only. I put down one layer of sauce then one of eggplant, more sauce, then fill with cheese mixture. Add another layer of sauce, then one of eggplant. Then one more layer of sauce and finally mozzerlla & parmesan cheese. bake for 45 minutes on 325. This should really be called Eggplant Lasagna!! Great meatless dish!!

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