Eggplant Parmesan Stacks

Eggplant Parm Stacks

We recent paid a visit to Chuck's parents home in Pennsylvania and stopped at their local farmers market. We found a beautiful eggplant (for $1 - can you believe it?) and brought it home for a hearty Italian supper. I know it's summer and we should have grilled it, but we hadn't cooked an Italian meal in awhile and figured the eggplant was big enough to do some serious damage. This is a really simple dish and is great for a dinner party.

Eggplant Parm Stacks 
Serves 2-4

1 large (or 2 small) eggplant (s)
2 eggs, beaten
2 cups bread crumbs
2 cups flour, for dredging
Salt and pepper
Oil (we used vegetable)
4-5 cups marinara sauce (we used Chuck’s recipe)
3 cups shredded mozzarella
1/2 cup shredded Parmesan

Directions 

1. Slice eggplant into ¼” thick discs. Pour ½” oil in a large pan and heat over medium heat. Heat the oven to 350 degrees Fahrenheit. Heat sauce in a pan over low heat.

2. Coat eggplant in the following order: flour (shake off the excess), dip in egg batter, cover with breadcrumbs.

3. Fry eggplant for approximately 2 minutes on each side, or until light golden brown. Set each fried piece of eggplant aside on a tray covered with paper towels.
*Note: The oil is ready if it quickly begins bubbling around the eggplant when it enters the oil.
**If you are opposed to frying your eggplant, you can also bake it on a cookie sheet at 350 degrees Fahrenheit for 5-8 minutes on each side, until golden brown.

4. Pour a thin layer of sauce in a glass baking dish. Place the bottom layer of eggplant discs over the sauce, leaving space between each disc. Cover the bottom layer with another layer of sauce, and sprinkle with both the Parmesan and mozzarella cheese. Repeat eggplant, sauce, and cheese until you have a single serving stack (3-4 layers of eggplant), making the cheese your top layer.

5. Bake in the oven for approximately 15 minutes, or until the cheese melts. Serve each stack with a side of pasta and leftover sauce. Garnish with basil.

Fall Side Dish: Roasted Squash and Potatoes

Roasted Squash (butternut and acorn) and Potatoes

Chuck and I were treated to a wonderful salmon dinner recently made by our friend, Nata. Our main attraction, the crusted salmon, was delicious but the roasted squash side dish ended up stealing the show. I happily cleaned my plate because not only was it hearty, but it was also incredibly healthy. You can help yourself to seconds, guilt-free.

This would be a great dish to bring to a Thanksgiving dinner.


Roasted Squash and Potatoes
Serves 4-6

Ingredients
2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch cubes
1 butternut squash, peeled and cut into 2 inch cubes
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme ( or 1 teaspoon dried)
1 1/2 teaspoons fresh oregano ( or 1/2 teaspoon dried)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Directions

1. Preheat the oven to 425 degrees F.

2. Cover the bottom of a large baking sheet with aluminum foil.

3. Place the potatoes and squash on the baking sheet and toss with olive oil, rosemary, thyme, oregano, garlic, balsamic, and salt and pepper to coat well.

4. Roast the vegetables until tender, turning every 15 minutes for approximately 45-55 minutes.

5. The veggies should be tender on the inside and caramelized in on the outside. Adjust seasoning to taste and serve immediately.

Butternut Squash Risotto

I love all things Fall, and just had to find a recipe that included one of the season's most popular vegetables: butternut squash. At first I thought I'd try a soup, so I could use my new kitchen gadget, but then I found a box of risotto in my cupboard and knew what had to be done. This butternut squash risotto recipe is A-M-A-Z-I-N-G. It's creamy, slightly sweet from the butternut, and balanced with herby sage. Total keeper.

Go make this...now!!!

Butternut Squash Risotto
Serves 3-4


Ingredients
1 butternut squash (approximately 1.5 - 2 pounds)
2-3 tablespoons olive oil
6 cups chicken broth
3/4 stick unsalted butter
1 small yellow onion, diced
1.5 cups Arborio rice
1/2 cup dry white wine
1 cup Parmesan cheese, grated
3-4 tablespoons fresh sage, chopped
Salt and pepper

1. Heat chicken stock in a saucepan on medium-high.

2. Preheat oven to 400 degrees. Peel butternut squash, dice in 1/2" cubes and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for approximately 30 minutes, or until tender.

3. While the butternut squash is roasting, melt butter and saute onions in a large pan over medium low heat until the onions are translucent.

4. Add rice, stirring to coat with butter/onion mixture. Add white wine and stir until absorbed.

5. Begin adding chicken stock, one ladle at a time. Stir fairly constantly and allow chicken stock to be almost entirely absorbed before adding another ladle. At some point in the middle of stirring, add 1 tablespoon of the sage. This process should take approximately a 1/2 hour, and by then end of it the rice should be al dente and your roasted butternut squash will be ready!

6. Mash 1/2 of the roasted squash and stir into the rice. Stir in Parmesan cheese and remaining sage. Season with salt and pepper, as needed. Add remaining cubes of butternut squash.

7. Serve risotto as an appetizer or main entree and garnish with Parmesan.