Eggplant Parmesan

In all honesty, I have only ever eaten eggplant once in my life. I had it last year when I made ratatoulli! So trying eggplant in a different form, I wasn’t too sure how this recipe would turn out.

I can say that I actually impressed myself and have a new favorite recipe that is light, crisp and delicious. The entire recipe cost me $10 and it makes about 5-6 servings. I really recommend trying this out, impress yourself, impress your friends and enjoy an awesome meal!

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Ingredients

  • 1 large eggplant
  • 1-2 cups of flour
  • 1-2 cups of fine Italian bread crumbs (I like to use Kroger)
  • 4 eggs
  • 2-4 tbsp of grape seed oil (highly recommend over olive oil for this frying)
  • Parmesan cheese shredded
  • Whole milk mozzarella shredded (available at Kroger)
  • Tomato sauce canned or see recipe below
  • Salt, pepper, garlic powder, garlic salt, crushed red pepper
  • Deep medium size baking dish
  • Frying pan

Fresh tomato sauce recipe

  • 1 can of whole peeled tomatoes
  • 1 small can or half of a large can pureed tomatoes
  • Fresh basil
  • Fresh parsley
  • dried thyme
  • dried oregano
  • 1 clove garlic, minced
  • half a small onion finely diced
  • Salt, pepper, garlic powder, garlic salt, crushed red pepper

Tomato sauce instructions

  1. Cut up/smash the whole tomatoes. Pour all  juice from jar and pieces into a sauce pan.
  2. Add your pureed tomatoes
  3. Saute your finely diced onion and minced garlic in a pan, till they’re soft but not browned.
  4. Finely chop your basil and parsley. About 1-2 tbsp each.
  5. Add in your onion/garlic mixture and begin seasoning with your thyme, oregano and additional seasonings.
  6. Taste taste taste! Get the sauce to your liking and keep on low heat so that it can cook while you begin your eggplant.

Eggplant Parmesan Instructions

  1. Peel your eggplant and then cut vertically into thin strips.
  2. Place the strips on paper towel and sprinkle with salt then cover with more paper towel. This process helps get all the moisture out of the eggplant so it wont’ be mushy. Let the eggplant rest for an hour, this is when I made my tomato sauce and prepared the rest of my ingredients.

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3. Once you’ve hit your hour mark, rinse off the salt from your slices and pat dry with paper towel.

4. Cut the vertical slices in half, so you have almost like squares. This will allow easy placement and stacking in the baking dish and makes serving easier.

5. We are now going to prepare our batter station with 3 separate bowls. An egg wash bowl, a flour bowl and then an Italian bread crumb bowl.

6. Whisk together 4 eggs so that the egg wash is smooth.

7. Take a slice of egg plant, dip into the egg wash–shake off any access then dip into the flour so that its lightly coated and shake off any access. Dip your slice back into the egg wash and into the bread crumbs.

8. Have a frying pan ready with 1-2 tbsp of the grape seed oil. Place your slice into the HOT pan and let brown on each side. About 3 min each side. I usually put 4-5 slices in at a time. More oil may be needed the more you fry.

9. Repeat batter process and fry all pieces.

10. Preheat oven to 350 degrees.

11. Place a layer of your slices into the baking dish. Cover with sauce and cheese then add another layer of eggplant. Repeat stacking until done. Top with sauce and cheese then bake for 30 minutes.

12. Cook your spaghetti as directed.

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Place your eggplant serving on top of your spaghetti, garnish with some parsley and serve with a nice dry white wine.

Enjoy!

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Alfredo Sauce

This is probably the greatest thing I learned to cook! Its simple, delicious and fancy as all get out.

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Ingredients:

  • 1 stick of butter
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan
  • Parsley chopped
  • Salt/Pepper

Instructions:

  1. Melt your butter in a skillet, be sure to not let it brown.
  2. Once the butter becomes frothy, add in your heavy cream and turn up the heat for about 2-3 minutes so that the sauce becomes thick
  3. Turn the temperature down to medium and add in your cheese by whisking it so that is blends smoothly
  4. Your sauce should be creamy and thick, keep temp on low or take off heat if it becomes too thick.
  5. Garnish with parsley

Creamy tomato sauce pasta

This was a last minute…what do I have in my fridge to make something delicious. Cooking takes about in total 25 minutes, 30 including prep.

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Ingredients

(These ingredients are for a 1-2 person serving)

  • 1  chicken breast
  • 1/2 package of Farfalle
  • 4 TBSP of Cream Cheese
  • 1 1/2-2 cups of tomato juice
  • 1 cup cherry tomatoes sliced in half
  • 1 cup fresh spinach, slightly chopped
  • 1/2 cup sweet onion, diced
  • Salt/pepper/garlic powder/garlic salt/crushed red pepper/Italian seasoning

Instructions

  1. Preheat your oven to 425 degrees.
  2. Dry your chicken off with a paper towel, season with salt/pepper and Italian seasoning.
  3. Put your chicken in a foil tent adn place in oven. The chicken will cook for 20-25 minutes.
  4. Next you’ll need a skillet with a lid and a large sauce pan to boil water for your pasta.
  5. Fill your sauce pan with water as package reads for pasta and get that boiling. Add pasta when ready.
  6. In your skillet, turn the heat to medium high and add your tomato juice and cream cheese. Whisk together until the cream cheese has melted and dissolved, creating a creamy sauce.
  7. Add in your spinach, onion and tomatoes–stir and then cover with lid and let it bring to a boil.
  8. Turn heat down to medium-low and let it cook covered. Add your seasoning as needed and  stir occasionally. Your tomatoes should begin to burst and become tender, your spinach should wilt and onions tender–thats the end goal.

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9. Once your pasta is ready, drain and add to your sauce.

10.Stir in pasta and mix sauce to fully coat pasta. Adjust seasoning as needed. You may need to bring the temp back up to a medium high,  to keep sauce and pasta hot. Cover with lid and let cook for about 4-5 minutes while you’re chicken is finishing.

11. Be sure to make sure your heat isn’t burning your sauce or pasta tho!

12. Pull chicken from oven and carefully unwrap foil tent. Put chicken back in for about 4-5 minutes uncovered. (This should run simultaneously with your pasta/sauce finishing cooking)

13. Pull chicken from oven, slice and serve over your pasta. Feel free to garnish with a little Parmesan or parsley–and enjoy!

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