The “Who Needs All That Breading”
Eggplant Parmesan Recipe
1 ½ to 2 lbs. eggplant, peeled and sliced ¼ inch
½ cup parmesan (Sheep milk Romano is wonderful in this)
2+ cups shredded mozzarella
1 ½ -2 cups pasta sauce (***see note below)
This is too easy! Really! Spray a 13×9 pan with oil. Layer the bottom with eggplant slices. Using ¼ cup parmesan, place some on each slice. Using about ¾ cup mozzarella, put some on each slice of eggplant in the pan. Now put enough pasta sauce on each eggplant to almost cover them.
Now repeat what you just did so that each eggplant becomes a small stack. Basically use up all of your ingredients except about a ½ cup mozzarella, but keep them tidy in each stack. End your eggplant stack with a touch of sauce. Bake at 350* for 35 minutes. Sprinkle the last ½ cup of mozzarella on top and place back in your oven for 5 minutes.
This is a nice eggplant parm that doesn’t have all of that breading to distract from the taste if the veggies, cheese, and sauce. Because they are in nice neat little stacks, they can be placed in a freezer container and frozen. They need only to thaw and be warmed to be enjoyed. If you freeze them, scrape every last bit of sauce into you containers so there will be plenty of extra moisture.
*** Note on pasta sauce for “Foodies” and those who are in more of a hurry than “Foodies”. True foodies wouldn’t think of using anything other than homemade sauce. Go for it! There are zillions of ways to make incredible pasta sauces and every food loving cook that I know can recite many of their favorites. I’ve been known to share a word or two about sauces. People seem to be really busy these days and there are many who would prefer to open a jar of sauce. I can wholeheartedly recommend a product by Muir Glen. Their Cabernet sauce cannot be equaled in this recipe. It is an awesome sauce, and it works a special magic with the eggplant. While this line of products is generally found in big, organic stores, I have been able to find it here in Calvert County. Yes, it is more expensive than regular sauce in a jar, but it is definitely worth using in this recipe.
Olive oil
Arugula-about two huge handfuls
1 teaspoon garlic, minced
5-6 eggs,beaten –can add salt if you wish
1- 1 ½ cup grated mild white cheese- provolone, montery jack, fontina, or Mozzarella(this works, but the others are better)
Saute the arugula in the olive oil very briefly until the leaves begin to wilt. Add the garlic and continue stirring. Add the eggs and stir just long enough to coat the arugula. Lower the heat and let the eggs begin to cook as you might do for an omelet. At this point I put the lid on and remove it from the heat so that the steam can continue to cook the eggs without drying them out or toughening them. When the top of the frittata looks cooked(no longer wet), toss in the cheese to cover and put the lid back on for a few minutes just to melt the cheese.
Olive oil
Minced garlic
Pok Choi, coarsely chopped
Soy sauce or tamari,optional
Heat olive oil in a pan over medium heat. Toss in the pok choi and keep it moving in the pan(tongs work great). When it begins to wilt, pull the pan from the heat and add the garlic. Stir to lightly sauté the garlic. At this point it can be served. It is very good with a splash of soy sauce or tamari.
Braising mix
Olive oil
Some type of oil spray-I like the olive oil variety
Ginger, grated or dried powder
Onion, chopped
Carrots, chopped
Celery, chopped
Chicken or pork, finely chopped
Bean sprouts would work great too!
Wonton Wrappers (generally found in the produce aisle-always refrigerated)
Lightly spray a cookie sheet. Put Aside. Heat frying pan with olive oil and sauté onion celery and carrot. You want them to begin to soften. Remove to a small bowl. Add the braising mix and wilt. Once the mix is wilted, add the meat and the sautéed vegetables.
Mix together some soy sauce with a small amount of ginger.
Stir this into your mixture.
Lay out the egg roll wrapper and place the filling mixture down the long side. Roll it up incorporating the ends as you go so you have a fully wrapped egg roll. Repeat for as many egg rolls as you want. Place them on prepared baking sheet. Spray lightly with spray oil. Bake at 375* until they start to brown. Turn them over and spray that side lightly. Put back in the oven for the same time the first side took.
These are delicious dipped in apricot jam.
1 small onion, diced
5-6 carrots, sliced
grated ginger, to taste
2-4 garlic cloves, minced
1 quart chicken stock
1 large head Pok Choi, coarsely chopped
Juice of 1 lime
¼ cup soy sauce
Optional: 1 cup cooked chicken or pork, cubed
Optional: a splash of coconut milk
Saute onion and carrot in oil. Add ginger and garlic and sauté a minute or two longer. Add stock and bring to boil. Reduce heat, cover and simmer for 15-20 minutes. Add the pok choi and simmer an additional 5 minutes. Stir in lime juice and soy sauce.
4 cups arugula-pack it into the measuring cup for a true amount
¼ c. toasted pine nuts
¼ c. freshly grated parmesan
¼ c. olive oil
Place the first three ingredients in the food processor and blend until smooth. Drizzle the oil in and gradually blend. You can add salt and pepper at this point if you wish.
