Here’s a fun festive little dish I use when cleaning out my fridge after Bountiful Baskets. It’s just two of us, so I don’t necessarily go through as much of the food as we should as quickly as we should. I love how pretty this is sitting on the table…. and even more than that I love how it looks like a rainbow when I take it to work for lunch all chilled and cool the next morning. (more…)
Posts Tagged ‘Eggplant’
When I made this up for my family, I also breaded up some yellow squash and zucchini that was in my Italian veggie pack. My kids inhaled it!
In planning a menu for a Games Night the idea of tapas came to mind. This reminded me of a recipe in the August 2013 Better Homes and Gardens August for Lemony Ricotta Summer Squash Galette. Not only was it easy, it used ingredients already on hand! I also knew I could easily change a few ingredients and use up even MORE!
“There is a principle which is a bar against all information, which is proof against all arguments, and which cannot fail to keep a man in everlasting ignorance that principle is contempt prior to investigation.” ~Herbert Spencer
This recipe was my introduction to eggplant. Eggplant was one of those things with an odd name, that I was not willing to try. I remember the first time I saw it in my weekly basket, I looked at it and thought “what do I do with that!?”
Have you ever tried eggplant in your meatballs? It adds a nice depth to the flavor, and has the extra benefit of adding a little bit of health to your dinner.
Eggplant and Pasta Incaciata is a traditional Italian dish that can be as varied as homemade tomato sauce. Some variations will contain chicken livers, some will have ricotta cheese, some use bread crumbs and some will use different pasta. The trick is to make it your own!
2 med.-lg. eggplant (or 1 med. eggplant and 2 Chinese eggplant)
1cp extra virgin olive oil
1 box penne pasta
2lb. Italian sausage
**16ozs. tomato sauce
1/2 grated Romano cheese
1 1/2cps. shredded mozzarella cheese
**(I used homemade tomato sauce that I had previously canned so it already contained garlic and herbs. If you are using plain tomato sauce be sure to add garlic, basil, oregano, sea salt, and cracked pepper to taste.)
Boil pasta and cook until just al dente. Drain and set aside.
Heat saute’ pan or grill to med. high heat. Thinly slice eggplant (vertically). Brush each side with olive oil. Saute or grill both sides until slightly limp. Set aside.
Brown sausage over med. high heat until cooked throughout, set aside.
Lightly oil the sides and bottoms of a springform pan. Layer bottom and sides of pan with eggplant allowing pieces to hang over the sides.
In a bowl combine pasta, meat, Romano cheese, and tomato sauce.
Pour pasta mixture into the eggplant lined pan and smooth. Sprinkle mozzarella cheese on top of pasta and cover with eggplant pieces that are hanging over the rim.
Heat oven to 350*. Remove plastic wrap and weight. Cook approximately 45 min. Allow to rest 10-15min. prior to cutting.