Eggplant Stew Served Over Parmesan Polenta Grits

 

Eggplant Stew over Corn Polenta Grits

Ingredients for Eggplant Stew:

2 small or 1 large eggplant sliced lengthwise

4 tomatoes chopped into ¼ inch pieces

1/3 yellow onion – chopped

½ shallot - minced

2 garlic gloves – minced

2 ½ tablespoons olive oil

1 tablespoon fresh oregano

salt and pepper to taste

fresh basil and grated parmesan cheese to top when serving

Ingredients for Grits:

1 cup fresh ground polenta grits

4 cups water

1 cup corn (can use fresh, frozen, or canned – I used frozen but I think a fresh roasted corn would taste better!)

½ cup shredded parmesan cheese

Directions for eggplant stew:

Pre-Heat oven to 375.

Sprinkle salt on eggplant slices and place in a colander for 20 minutes.

Spray a large baking dish with cooking spray. Lay eggplant in dish and spray the top with cooking spray. Let roast for 20 minutes.

Remove from over, let cool before handling and cut the slices into ¼ inch pieces.

Heat olive oil in a dutch oven or large pot. Add the onions and cook over medium heat for 4 minutes. Add the shallot and cook for another 2 minutes. Add the garlic and cook for 1 minute.

Add the chopped tomatoes (with their juices) and cook on medium low for 7 minutes. Add the eggplant and the oregano.

Stir and cover pot. Stir occasionally and let cook on low for 25-30 minutes. Add salt and pepper at the end to taste.

Directions for Polenta grits:

Boil 3 cups of water. Add the grits and 1 teaspoon salt. Bring back to boil.

Stir and then cover the pot with a lid. Let simmer for 15-18 minutes. Add the corn and parmesan cheese and remove pan from heat.

Spoon grits onto plate, top with stew, and garnish with parmesan cheese and fresh basil.

Eggplant Pesto Involtini

 

Eggplant Pesto Involtini

Ingredients:

1 medium eggplant (sliced lengthwise 1/3 inch)

2 medium balls of fresh mozzarella cheese – sliced thin

1/3 cup pesto

2 ½ cups marinara sauce

1 tablespoon dried basil

1 tablespoon dried oregano

salt and pepper

Fresh basil and grated parmesan cheese to top

Cooking spray

Directions:

Pre-Heat oven to 350.

Mix eggplant with a small amount of salt and let sit in a colander for 20 minutes.

Spray a baking dish with cooking spray. Lay eggplant out in rows. Spray a light coating of cooking spray on top of the eggplant. Bake the eggplant for 22 minutes. 

Spoon the marinara sauce in a large baking dish.

 

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Remove from oven and place on a cutting board. Spread ½ tablespoon of pesto on each eggplant. Place 2 slices of mozzarella cheese in the middle of each eggplant and roll tightly.  Place eggplant rolls on top of marinara. Sprinkle with dried basil and oregano.

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Bake on 350 for 20 minutes. Remove from oven and serve. Top with fresh basil and parmesan cheese.  

Roasted Vegetable Farro

 

 

Roasted Vegetable Farro

Ingredients:

1/2 eggplant, cut into ½” pieces

1 zucchini, cut into ½” pieces

1 large or 15 baby carrots, chopped

¼ viola sweet onion

2 tablespoon olive oil plus 2 teaspoons for later

2 cups faro

4 cups water

1 tablespoons peach balsamic vinegar

¼ cup crumbled feta cheese

3 tablespoons pine nuts

fresh basil

salt and pepper

Directions:

Pre-Heat oven to 375.

Heat olive oil over medium heat in a medium sized pot. Add onions and sauté for 5-6 minutes. Add farro and cook for another minute. Add the water and bring to a boil. Once boiling, turn to simmer and cover the pot with a lid for 30 minutes. Remove the lid and continue cooking on low for 5 minutes. Then remove from heat and allow all the water to become absorbed.

Spray a large baking dish with cooking spray. Add eggplant and spray with cooking spray. Roast in oven for 9 minutes.  Add the carrots, spray with cooking spray and lightly coat eggplant and carrots with salt and pepper. Return to oven and let cook for another 12 minutes. Add the zucchini. Continue to roast for 5 minutes. Remove from oven.

Lightly toast pine nuts in small pan on stovetop for 4 minutes.

Mix Farro, balsamic vinegar, 2 teaspoons olive oil, roasted vegetables, salt and pepper, and pine nuts. Serve and top with fresh basil and crumbed feta cheese. Enjoy!!

Deconstructed Eggplant Parmesan Pasta

 

Deconstructed Eggplant Parmesan Pasta

Ingredients:

½ large eggplant, cut into ½” size pieces

2 roma tomatoes – chopped and seeded

½ viola sweet onion – diced

2 gloves garlic – diced

¼ teaspoon crushed red pepper flakes

2 cups marinara sauce

¾ cup water

3 tablespoons olive oil

salt and pepper

fresh basil

fresh mozzarella balls (cut into small bite size pieces)

½ cup panko breadcrumbs

cooking spray

parmesan cheese – grated for topping

2 cups noodles

Directions:

 Heat olive oil over medium high heat in a large pan. Add the eggplant, onion, and one teaspoon salt. Sauté for about 10 minutes. (Make sure your heat isn’t too high or it will burn the onions.) Add the red pepper flakes and garlic and let cook for 2 minutes.

Add the tomatoes, tomato sauce, and water. Let simmer for 20 minutes. Add salt and pepper to taste.

Cook pasta according to directions, drain and rinse.

Heat small skillet over medium heat. Spray with cooking spray and add panko breadcrumbs. Cook and stir for about 4 minutes until the crumbs become crispy. Remove from heat.

Mix the mozzarella cheese into the eggplant mixture. Serve over noodles and top with fresh basil, panko breadcrumbs and parmesan cheese. Enjoy!

Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1/3 eggplant sliced into ¼ inch thin slices

¼ cup whole wheat bread crumbs

¾ cup whole wheat flour

½ teaspoon salt (plus extra for prep)

1 egg

1 teaspoon pepper

¼ cup vegetable oil

1/4 cup shredded mozzarella cheese

6-8 fresh basil leaves

¾ cup tomato sauce (I used homemade but you can use whatever you have on hand)

Grated parmesan cheese for topping

Directions:

Rub about ½ tablespoon kosher salt on eggplant and place in a colander for 20 minutes to drain out the excess water. Then pat out excess water with paper towels (triple layered).

Heat oven to 350 degrees.

In one bowl, combine bread crumbs, flour, salt and pepper. In a separate bowl, crack open and stir egg.

Dip each eggplant slice first into the egg and then dredge in the flour mixture. Repeat this process twice.

Heat the vegetable oil on medium high heat in a skillet. Once heated, place the eggplant slices in the skillet. Cook on each side for 4 minutes.

Spray a baking dish with cooking spray. Put a layer of tomato sauce in the cooking dish and then lay the eggplant on top. Bake for 15-18 minutes. Top with mozzarella cheese, increase oven heat to 425 and bake for another minute and a half. Remove from oven and top with fresh basil and parmesan che

Ratatouille – Baked with Eggs

I seriously can't believe that I had never had ratatouille before last week! I went to eat dinner with my mom at Giamoco's we got a few small plates. My favorite was the ratatouille with a fried egg on top. I decided to make my own the next day and instead of frying the egg, I baked it on top of the ratatouille. It turned out great!!

Ratatouille – Baked with Eggs

Ingredients:

1 medium eggplant – chopped into about ½ inch pieces

1 large or 2 small zucchini - chopped into about ½ inch pieces

¼ sweet onion - chopped

2 cloves garlic - minced

1 can diced tomatoes

¼ cup shredded parmesan cheese

2 eggs

Basil – 2 tablespoons

Rosemary – ½ teaspoon - chopped

Thyme – 1 teaspoon - chopped

Oregano – 1 teaspoon – chopped

1 bay leaf

1 tablespoon olive oil

1 tablespoon kosher salt

Pepper

Directions:

In a colander, mix eggplant pieces with kosher salt. Let sit for 20 minutes to remove excess water.

Heat olive oil in a Dutch oven over medium heat. Stir in onions for about 5 minutes, or until soft. Add the garlic and let simmer for 1 minute. Add in the eggplant and zucchini and season with salt and pepper.

Add the can of diced tomatoes, ¾ can of water, and the seasonings (reserve ½ of the basil)

Bring to a boil and then partially cover and simmer for 20 – 25 minutes. Remove bay leaf.

Preheat oven to 450.

Spoon the ratatouille into a baking dish. Top with the eggs and cheese. Bake for 4-6 minutes. Remove from oven and top with fresh basil and ground black pepper.