Eggplant Parmigiana, Rollatini, Rosa Bianca Eggplant

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 Eggplant Parm, Rollatini, Rosa Bianca Eggplant and Zucchini.

     

Fresh from my garden, Italian Eggplant.  Use this type of Eggplant for Eggplant Parm and Rollatini.

  Breaded Eggplant:

Cut off ends of EggPlant, Peel  and Cut into 1/2 inch thick  Slices.

Needed

Non Stick Cookie Sheet

Put in separate bowls

4 cups Flour - with 1/4 tsp of Salt, Pepper, Garlic Powder

6 Eggs - with 1/4 tsp of Salt, Pepper, Garlic Powder 

4 C Bread Crumb - with 1/4 cup grated cheese

Place and Pat down Eggplant in order of:
  1st:   in flour
       2nd:  in Egg mix
                  3rd: in breadcrumb mix



Add Olive Oil by squirting some on bottom of cookie tray and some on top of Eggplant

Eggplant will soak up Olive Oil when cooking
so put enough on there as picture shows.
I put my Olive Oil in a squirt bottle for easy applying.



Place in oven at 450 degrees
When it turns golden brown flip them over
Approx 12 mins each side.



When both sides are golden brown (as the left side)
they are done.  Note: there shouldn't be any olive oil on the bottom of the pan.
EggPlant will be crispy and not oily.  If cooked on lower temps the eggplant will be oily.

When Eggplant is cold you can place them into vacuumed sealed bags.  and freeze them. 

Eggplant with Fresh Mozzarella and Roasted Pepper

I place some Eggplant in freezer, thaw out and use this recipe instead of sauce. 

Place cooked Breaded Eggplant in small non stick roasting pan.(Pam /olive oil coated bottom of tray)    Place slice of Fresh Mozzarella and Roast Peppers on top. Sprinkle with Balsamic Vinaigrette.   Bake on 350 until cheese is melted.  

Balsamic Vinaigrette.  I add 1 cup of Balsamic to 1/4 cup of Olive Oil in a Bottle.

1/4 Tsp of Salt, pepper, Garlic powder, Onion Powder, oregano, parsley, Basil

1/2 Tsp of Sugar

1 Tsp of Honey mustard

Mix well.   it comes out thick and creamy. 

Sauce Recipes are on this Blog.
For Eggplant Parm: Use Cooking Sauce or Marinara Sauce.
For Eggplant Rollatini :  Use Marinara Sauce

EggPlant Parm:

1. Place 1/2 inch of Sauce on bottom of  baking pan.   (you need this much so bottom won't burn.)
2. Lay down Eggplant side by side. Over lap them by 1/2.
3. Add Sauce 
4. Mozzarella
5. Eggplant

keep applying as above states until pan is full.  3 levels.
Mozzarella should be on the Top layer. .
Eggplant will soak in a lot of sauce so, put enough on their. Like
you would dip a piece in sauce. (as not to little and not too much)

Cover with Foil. 
Bake at 350 until cheese is melted then take off foil and bake until crispy.

You can prep EggPlant Parm the night before and then refrigate over night.  Just make sure before you put it in the oven that the
foil is lifted and not stuck to the cheese.

Eggplant Rollatini 

 Some people add ham or prosciutto with cheese. I add Spinach & Garlic mix.  It is delicious. This recipe was one of my most popular with my catering orders.  Even people who don't like spinach liked this recipe. 

Prepare Eggplant as above recipe.
 (Eggplant can be cooked up to a week prior to use.  Place in ziploc bag and refrigate for a few days or freeze until the day before needed)

Prepare Marinara Sauce - recipe on this blog under sauce

Ingredients needed:
1/2  large bag of chopped frozen Spinach
 3 gloves chopped garlic
1/4 cup Olive Oil
1/4 cup Grated Cheese,
2 cups of shredded mozzarella cheese,
Small container of Ricotta.

1. Defrost spinach in microwave.
2. In frying pan, with medium heat,  add Olive Oil and Sautee Garlic until lightly golden brown.  
3. Place in defrosted Spinach.
4. Add a dash of salt, pepper and garlic powder.
5. Keep Sauteing and cooking spinach for about 4 minutes.
6. Add in grated Cheese. for approx. 1 minute, You must keep stirring/flipping spinach and cheese very quickly otherwise it will burn. 
7. Put into a bowl and refrigerate so it won't be too hot to handle. about 10 minutes.You want spinach and cheese mixture to be cool enough so, it won't melt the mozzarella when you mix it together.
8.  Add in Ricotta and Mozzarella Cheese and mix together.
9. On Eggplant flaten a heaping Tbs of the mix
10. Roll Eggplant or if too small then fold in half
11. In a baking pan pour in 1/4 inch of sauce. More sauce on the bottom because Eggplant will drink it up.
12. Add Eggplant side by side.
13. Top each Eggplant with 1 Tbs of sauce and Mozzarella Cheese.
14. Cover and bake on 400 degrees.  Once cheese is melted on the top then take off cover and cook until cheese is lightly golden brown.

 Eggplant Rosa Bianca -  Large Round light purple

Cut off top and bottom of Eggplant

Don't peel. Cut into 1/2 inch thick Slices.

Fry in Olive oil on med. heat.

Add a dash of Salt, pepper and Garlic powder on top of each Eggplant.

Turn over and cook until done.

Place in a flat collander so that extra oil can drain out.

In a corning ware platter

add Nonna Fina Sauce or Marinara Sauce to bottom of platter.

Add Eggplant to platter, by layering inbetween each Epplant

 a little bit of sauce and  grated cheese.

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You can also cook this by peeling and chopping Eggplant in cubes and then frying them in Olive oil.  Place in strainer to have excess oil drip off.  Then add Fresh Sauce and grated cheese. Pour on top of your favorite Pasta or use as side dish or top Pizza


Go to Bruschetta for Eggplant Bruschetta and Eggplant Crushed Tomato Sauce 

Go to Zucchini Parma Soup for this recipe

Breaded Zucchini
Sweet flavor.

Zucchini are small. Peel and  Slice lengthwise. 

Use same recipe as I listed above for Breaded EggPlant.

 Questions:

Anthony, asked why I don't salt my Eggplants and have them sit for a while before I cook them.

Salting them take out some of the bitterness and the excess water.  Years ago I use to do that.  But, now they are producing Eggplant that is tasty non bitter and ripped.  The Eggplants come from different regions.  In April Eggplant is expensive b/c one region growing season ends and the next will start soon. Eggplant during this time is bitter, no matter what you do.  So, That's when I buy Zucchini. 

  

Penne Alla Stefana w/ Shrimp



Feeds 8 people

50 pcs Shrimp  Peeled and Cleaned 6-8 per person.

2 cans of TuttoRusso Peeled Plum shaped Tomatoes.               
  Cut off ends and Slice into chunks.  Keep the tomato juice
   separately.

 4 pcs of Garlic sliced

1/4 cup Olive Oil

Salt, pepper, garlic, sugar

Red pepper 1/4 cup chopped finely

16 oz of fresh mozzarella. cut up in small cubes

1 1/2 cups of cubed provoloni

1/4 cup grated Cheese

2 lbs penne cooked aldente

Sautee Shrimp in Olive Oil with a dash of Salt, Pepper and Garlic.  Cook both sides until pink. Move to another bowl until all have been cooked.  Add more Olive Oil as needed.

 

Slice tomatoes into chunks.   

 In the same frying Pan with the Oil used to fry the shrimp. (This way you get the flavor of shrimp that is in the oil.) Add more Olive  Oil if needed.

Sautee chopped garlic and chopped      Red pepper.

Once garlic is lightly golden brown

add whole chopped tomatoes, 1/4 tsp of Salt and garlic powder. a pinch of blk pepper and 1 tsp of sugar.

 

 

                                      

Add the tomato juice that was left in the cans.

Cook under Medium high heat until Tomatoes are cooked.

Approx 10 minutes. This is how the sauce looks when it is done.

Add Shrimp and cook for another 3 minutes. Use the same Oil and frying pan you sauteed the shrimp with. This way you get the flavor of shrimp that is in the oil.

Fresh Mozzarella Cut up into chunks.



      

Provoloni cut up into chunks

Put hot cooked Penne pasta in a large

serving Bowl.  Pour the shrimp and tomatoes

on top of the pasta and mix together. 

Add in the chunk of fresh mozzarella

 provoloni Add grated cheese and mix together.

Jay and Giuseppe Serving the meal.
NOT!! 
They served
themselves first to make sure they got their
allowed quantity of shrimp!





Stuffing & Stuffed Mushrooms or Stuffed Mushroom with shrimp

       


STUFFING:
3 bags of Arnold Seasoned Stuffing.
1 Large 48oz Can Chicken Broth. Less Salt .
1 onion finely chopped 
Italian Sausages -  4 Links
2 Pieces of Celery and their leaves
1 large apple.  Macintosh
6 pieces of Sundried Tomatoes - chopped 
1 small Zucchini- Peeled and diced small
3 jumbo Portabella Mushrooms- diced 
4 piece finely chopped garlic.
Paprika
Olive Oil
Seasoning: Salt, Pepper and Garlic Powder

Preparing Seasoned Stuffing

Use the cooking instructions from Seasoned Stuffing bags but replace the water for Chicken Broth. but 1st read below.

•  Place chicken broth in pot. Add finely chopped Celery, 1/4 cup of celery leaves, 2 TBS butter and 1/2  finely chopped onion.  Bring to Boil for 4 minutes 
• Then place Seasoned Stuffing in pot and stir, remove from heat and cover.

                

Prepping Sausage

• In a frying pan, Cut Sausage out of casing and Saute Sausages. When half way done, take out and chop them up then finish cooking with 1/2 finely chopped onion, garlic and Sliced mushrooms.
• Set aside.

          

        

 
Prep Apple:

• Peel and Chop an apple into small pieces.
• Place in frying pan and Saute in 2 Tbs of butter until golden.
• Set Aside

Prepping Zucchini and Sundried Tomatoes

• In frying pan add 1/4 cup Olive Oil and heat. 
• Add Chopped Zucchini
• Add Seasoning: Salt, pepper and garlic powder
• When Zucchini is 1/2 way done
•  Add chopped garlic
• Tbs of Butter
• Once cooked then Add Chopped Sundried Tomatoes
• sautee for about 1 min.
• Mix sausage, apple mix and zucchini mix together.

In large baking pan:

Place Stuffing in large baking pan and add Sausage mix, apple mix. Zucchini mix.  Mix everything in evenly. Sprinkle top with Paprika and bake on 375 degrees for 15 minutes. 
Broil for 1 - 2 minutes.

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Stuffed Button Mushrooms:
Recipe #1: Stuffed Mushroom with Stuffing  and Sausages
Recipe #2: Stuffed with shrimp scampi
Recipe #3: Look under Stuffed Portabella Mushroom Pizza Caps                                                      (you can make a few of them and then they can be cut up into 1/4 and served. Fast and easier to make)

Stuffed Mushroom with Stuffing and Sausages

Use the cooking instructions from Seasoned Stuffing bags but replace the water for Chicken Broth. but 1st read below.

•  Place chicken broth in pot. Add finely chopped Celery, 1/4 cup of celery leaves, 2 TBS butter and 1/2  finely chopped onion.  Bring to Boil for 4 minutes 
• Then place Seasoned Stuffing in pot and stir, remove from heat and cover.
• Wash and dry mushroom caps
• Cut tops off as shown below

       


Cook Sausage and place in stuffing. Stuff Mushroooms

Recipe #2: Stuffed Mushrooms with Shrimp

Ingredients:

Prepare Shrimp Scampi  (from this site.)

Fresh Mozzarella

Bread Crumbs,

Grated Cheese

1. Clean and Cut mushrooms as stated above in Recipe #1
2. Go to Shrimp Scampi recipe on this site .
3.  Prepare shrimp as suggested but add in small diced 1/4  Red Pepper.
4. Take shrimp out of Scampi wine sauce (set aside wine sauce) and Chop shrimp into small pieces. 
5. Place shrimp into mushroom caps. 
6. In small bowl place 1 cup bread crumbs homemade or 4C . Add 1 TBS grated cheese 
7. Pour in small amount of the scampi sauce to moisten the breadcrumbs, fluffy with fork. (don't press down.)
8. Sprinkle breadcrumb mix on top of shrimps that are in mushrooms caps. (you are not filling the mushroom cap with a lot of breadcrumb, just a covering)
9.  In baking pan: Add 1/4 cup of chicken broth to bottom of pan. Just enough to cover bottom. Not a lot. 
10. Place stuffed mushrooms in baking dish. 
11. Place small sliced piece of fresh mozzarella on top
12. Bake Covered on 350 degrees until mushrooms are cooked about 20 min.
13. Uncover and broil for 1-2 min. until crispy.  Watch it on broil.  Cooks fast!

Italian Wedding Soup



Italian Wedding Soup  Serving for 8.

3 Escarole bunches. Cut off end.  There is a lot of sand inbetween the leafs so you must wash each leaf. Then place in a pot of water with 1/4 tsp bleach to sterilize them for about 3 minutes.  Then rinse under running water.  I like to use the salad spinner. this way I can take out the spinner and drain out the water and run cool water in it and I repeat this a few times.

Chop the up the Escarole into small pieces.

3 - 48oz Cans of Chicken Broth.

8 baby Carrots- Cut up into small chunks.

1 pc Celery -  cut up into chunks.

2 Tbs grated Peccorino Romano cheese

1/4 tsp pepper and garlic

1/4 small onion. Finely Chopped.

1 box of Italiano Pasta cooked aldente.

3 lbs of chopmeat to make 120 baby meatballs. Look under Meatball recipe for what you need and make meatballs first. ( there will be 4 baby meatballs to one reg. size meatball) so, the same 3 lbs of reg meatball makes approx. 30 meatballs to 120 for the baby one.) 

While the Meatballs are cooking then start making the soup.



After  Escarole is washed and sterilized. Don't worry about the excess water on the Escarole it doesn't need to be wiped off.

1.   In large 14 quart Sauce Pot.  Pour in all the chicken broth and onions. Cook under high heat and bring to a boil.

2.  Place Escarole in pot.  Cook under Medium heat. When you first place in the Escarole, the chicken broth will not cover all of it at first. 

Cook for about 5 minutes. Then -

3. Add in the chopped Carrots and Celery.



Escarole cooking.  Still hard.   



Escarole cooked when transculent about 15 min.

5.  Add Cooked meatballs

6. Add Grated Cheese

7.  Cook for about 3 minutes.

8.  Add in cooked Pasta.  and simmer for about 2 minutes.

Bariatric Friendly.  No pasta add 1/4 white beans.

                                                            Soup is done.

                                                  "Buon Appetito"



This soup doesn't take to long to cook.  The most time you will spend on clean the Escarole Leaves.

Hint:  When I cook my meatballs for my sauce I would make a second batch of baby meatballs and freeze them so, in a few days to a week I cook this soup and it takes much less time.  I put the meatballs a day before in the fridge to defrost.