Saturday, July 19, 2014

The Bardstown - Dinner & Show

The Stage Setup for "Bug"
Tonight we went on our monthly date night and decided to try something new.  We headed down to "The Bardstown" on Bardstown Road in the Highlands to have dinner and watch a play.  The Bard's restaurant has a  Shakespearean-themed menu that includes their signature Bard Burger or Steakspeare, vegetarian "To Bean, or Not to Bean" Black Bean burger, First Folio Fish, and much more.  You can eat and see a show or go just for dinner or simply meet with friends for drinks.

Jason and I had the signature Bard Burger with the seasoned fries - wow, it was delicious! In fact, everything on the menu looked good. After we ate we had about a half an hour to kill so ordered a couple of drinks and chatted at the table while waiting for the theater doors to open ( it is separate from the dining room, but you can still order drinks during the show ).

The play we saw was called "Bug".  As per the site description:
"Bug focuses on Agnes, a divorced waitress who loves cocaine and is on the run from her abusive ex-husband Jerry. She meets Peter, a former Army soldier who is now a drifter, and they begin what is at first a platonic relationship. What follows will be a chaotic turn of events that includes bugs, paranoia, the return of Jerry, twisted conspiracy theories, and more."

It was a very fun experience and a perfect date night.  We will most certainly be going back again!

Wednesday, July 16, 2014

Eggplant Parmesan - Baked

This Baked Eeggplant Parmesan is a wonderful vegetarian dish and is almost like a meatless, noodle-less lasagna. Very yummy!  We like to serve with a side of baked zucchini coated in olive oil and garlic and garlic bread.

Prep time: About 20 minutes
Bake time: 1.5 hours
Serves 8

  • 2 Medium to Large Eggplants

  • Olive Oil

  • 2 Large Eggs

  • 3/4 Cup of Italian Bread Crumbs

  • 3 tablespoons Italian Seasoning

  • Salt & Pepper

  • 48 oz  Tomato Sauce  (I like 1/2 smooth and 1/2 chunky)

  • 1 1/2 Cups of Shredded Mozzarella Cheese

  • 1/4 Cup of Shredded Parmesan Cheese

  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil. ( Put foil over baking sheets for easy cleanup ).  Set aside.  Peel eggplant and slice into 1/2 inch thick rounds.

  2. In wide, shallow bowl, whisk 2 eggs and 2 tablespoons of water. In another wide, shallow bowl, combine breadcrumbs, Italian seasoning, salt and pepper. ( If you have finely shredded parmesan cheese you can also add it ).

  3. Dip eggplant slices in egg mixture and dredge in breadcrumb mixture to coat both sides. Place on baking sheets.

  4. Bake eggplant until golden brown on bottom for 20 - 25 minutes.  Flip slices, sprinkle with parmesan cheese and bake again for 20 - 25 additional minutes.

  5. In a 9 x 13 baking dish, spread 2 cups of sauce along bottom of dish. ( Add a dash of Italian seasoning to the sauce ). Arrange half the eggplant over sauce. Cover with 2 more cups of sauce and then 1/2 cup of mozzarella cheese. Repeat with another layer of sauce, eggplant and mozzarella cheese. Finish the top with a sprinkle of parmesan cheese.

  6. Bake 20 - 25 minutes until sauce is bubbling and cheese is melted.  Let stand 5 minutes before serving