Eggplant Parmesan

Tags

basil, breadcrumbs, Cook's Illustrated, eggplant, garlic, Italian, tomato

I’m a little late in getting in the Christmas spirit. I’m still trying to get there, and am starting to feel like I’m really running behind. I’ve just now sort of started my Christmas shopping, and in terms of Christmas baking… well, I have ideas and plans, so now I just need to motivation and spirit to get started! Hopefully soon. 🙂

In the meantime, it is super cold  here. Not compared to places where it snows and whatnot, but it’s cold for my area, and it’s very cold to work outdoors in! It’s times like this that warm comfort food is perfect. And for me, at least, Eggplant Parmesan fits that bill. It’s my favorite Italian dish of all times. Yes, it is a little time consuming with multiple steps and components, but so worth it! Especially since this recipe is baked instead of fried, so it’s healthier than your standard Eggplant Parmesan, and certainly doesn’t lack in flavor like some healthier alternatives sometimes do.

Salting the eggplant helps remove some of the bitterness from the eggplant, and remove some excess liquid so you don’t end up with watery Eggplant Parmesan. You make your own simple sauce, which could be skipped to make things a little simpler if desired. And the really unique thing about this recipe is that you leave edges of the eggplant exposed while baking it, so it doesn’t end up all soggy and mushy, but instead has some crunch to it! Gotta love a variety of textures! I serve it alongside some spaghetti with tomato sauce, olive oil and garlic, or butter and Parmesan to keep things simple and purely Italian! 🙂 Enjoy!Eggplant Parmesan

Eggplant:
2 pounds globe eggplant, cut crosswise into ¼-inch thick rounds
1 tablespoon kosher salt, divided
8 slices high-quality white bread, torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons extra-virgin olive oil

Tomato Sauce:
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
Salt and ground black pepper
8 ounces mozzarella cheese, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish

To prepare the eggplant: Toss half of eggplant slices and 1½ teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, adding second batch to colander. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425 degrees F. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses. Transfer crumbs to pie plate and stir in 1 cup Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper; set aside.

Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Lightly whisk eggs in a second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, then dip in eggs and let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place breaded eggplant on the sheets in a single layer; bake about 30 minutes, until eggplant is well browned and crisp, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Leave oven on.

To make the tomato sauce: While eggplant bakes, heat olive oil in a large saucepan over medium-high heat. Add garlic and red pepper flakes and cook until garlic is light golden and fragrant; stir in the crushed and diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste with salt and pepper.

To assemble: Spread 1 cup tomato sauce on bottom of 13×9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit. Spread 1 cup sauce over eggplant and sprinkle with half of mozzarella. Layer remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with remaining mozzarella and ½ cup Parmesan cheese. Bake at 425 degrees F for 13 to 15 minutes, until bubbling and cheese is browned. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Source: Slightly adapted from Cook’s Illustrated January 2004

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Shrimp Fra Diavolo

Tags

garlic, pasta, shrimp, spicy, tomato

I’ve been making this dish for a few years now, but I wasn’t using this recipe. The one I was using was from Giada (love her food!) and had more onion and less tomato. It was good, so I kept making it, but it just wasn’t entirely what I thought it should be. When I came across this recipe, it was more of what I had in mind. After a few tweaks I carried over from the other recipe, it was perfect!

Fra Diavolo means brother devil… I’m going to assume because it’s devilishly spicy? Hehe. It has kick to it, which you can reduce or increase to your liking. I love it over linguine, but you use your choice of pasta, or even use it as a dip. So if you feel like something a little spicy to warm yourself, make sure you give this delicious shrimp a try!Shrimp Fra Diavolo

1 pound dried pasta
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons olive oil
8 cloves garlic, minced
1 medium onion, finely chopped
1 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon crushed red pepper flakes, divided
¼ teaspoon dried oregano
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh basil, chopped
Parmesan cheese, grated (for garnish)

In a small bowl, season shrimp with salt, pepper, and ½ teaspoon red pepper flakes. In a large skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp and saute for one minute, then flip shrimp and saute until the shrimp is cooked and no longer translucent; using a slotted spoon, remove the shrimp from skillet and set aside.

Add the onions to the skillet and saute for 5 minutes, or until translucent. Add garlic and saute for one minute, or until fragrant. Add wine to deglaze pan, then add tomatoes, oregano, and ½ teaspoon crushed red pepper. Reduce heat to medium-low, and let sauce simmer and reduce for 10 to 15 minutes, until it is your desired thickness. Return shrimp to the skillet along with the parsley and basil, and toss to coat in the sauce.

Meanwhile, bring a large pot of water to boil, and cook pasta according to package instructions. Drain the pasta, then toss with the sauce and shrimp. Garnish with additional parsley, basil and Parmesan cheese.

Source: Adapted from Gimme Some Oven

Creamy Taco Mac

Tags

beef, cream cheese, pasta, sour cream, tomato

Cheese and meat and pasta. Nothing is more comforting and delicious! When I saw this dish, I knew it was something I was going to have to try. It’s almost reminiscent of hamburger helper, but sooooo much better! And yes, I am almost ashamed to admit that I’m a fan of hamburger helper. It was a great food to help me get through college along with easy mac! 🙂

This pasta dish is so easy to make, and such simple ingredients! I usually have all the ingredients on hand, so it works out perfectly for me as a quick weeknight meal. Or just whenever I feel like a creamy, comforting dinner. And who would have thought to add cream cheese to pasta and meat! I love cream cheese so much, so it’s like this dish was made for me! Hehe. It has become a regular dish I now make, and I highly recommend trying it for yourself!Creamy Taco Mac

1 pound ground beef
1 pound small dried pasta (such as macaroni or shells)
1 can (14.5 oz) petite diced or diced tomatoes
4 tablespoons mild taco seasoning
3 ounces cream cheese
½ cup sour cream
Freshly ground pepper and salt
Cheddar cheese (optional)

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground beef until browned and no longer pink. Add taco seasoning and diced tomatoes; simmer over low heat for 5 minutes. Add cream cheese and sour cream and mix until melted and fully incorporated. Add the cooked pasta and reserved pasta water and mix thoroughly. Season with salt and pepper. Serve immediately and top off with cheddar cheese, if desired.

Source: Adapted from Delish

Italian Meatloaf

Tags

basil, beef, Parmesan, tomato

Meatloaf is a pretty generic food, one that most people tend to dislike. I’m not sure why, because I’ve always been a fan of it, but maybe I’m part of the minority in that sense! To me, meatloaf is another comfort food. It’s perfect served up with some macaroni and cheese or fettuccine, and it’s time in the oven helps to heat my apartment! It’s always fun to find a twist on a classic, though, and this is an amazing twist! I found the recipe on a leaflet on a bottle of sun-dried tomatoes. It sounded super tasty, so I decided to take the recipe and run with it, and basically create my own Italian meatloaf. If you like sneaking vegetables into food, now is your chance! Finely chopped onions and carrots, and maybe even celery, would go great in here. Sun-dried tomatoes add a nice kick in every bite, and adding cheese and wine always makes Italian food taste better! 🙂 Italian Meatloaf

2 pounds ground beef
1 pound Italian sausage, casings removed
¾ cup bread crumbs
2 eggs
⅓ cup ketchup
¾ cup red wine
1 cup sun-dried tomatoes in oil, chopped
1 cup Parmesan cheese, grated
3 cloves garlic
¼ cup dried basil
¼ cup dried oregano

Preheat oven to 375 degrees F.

Combine all ingredients in a large bowl, using your hands to mix it thoroughly. Shape into a loaf and place in a 9-inch by 5-inch loaf pan. Cook for 70 minutes or until cooked through.

Source: Adapted from Recipe Source

Provençal Tomatoes

Tags

balsamic vinegar, garlic, parsley, tomato, vegetarian

Tomatoes are on their last leg at farmer’s markets and in the stores. It’s fall now, and it’s time for pumpkin and apples! But I still have a couple more summer-esque recipes to cling to the last remnants of summer. Working outdoors, I’m not looking forward to the rain which comes so soon after fall! I do love the cooler temps, though, which make me crave warm and comforting foods such as these tomatoes.

Store bought tomatoes work great for this recipe, if you can’t get your hands on fresh ones, since baking them helps to pull out their natural sweetness. They are a fruit after all!The garlic and herbs provide a nice kick and fresh flavor, and the balsamic vinegar has a subtle tang. These tomatoes make a perfect side dish to go with any meal!

Provençal Tomatoes

3 tomatoes, halved
3 large garlic cloves, minced
4 to 6 tablespoons Panko breadcrumbs, dependant on tomato size
6 teaspoons balsamic vinegar
6 tablespoons chopped parsley
Salt and freshly grounded pepper
Olive oil

Preheat the oven to 350 degrees F. Brush the bottom of the baking dish with olive oil or spray with cooking spray.

Arrange the tomato halves, cut side facing up. Top the tomatoes with minced garlic and season with salt and pepper. Divide the Panko between the tomatoes and spoon 1 teaspoon of balsamic vinegar on each then drizzle a little olive oil.

Finish the assembly by sprinkling 1 tablespoon parsley onto each tomato. Bake for 20-30 minutes. Serve immediately.

Source: Adapted from Gourmantine’s Blog