Tag Archives: sauce

Weeknight Eggplant Parm

Happy Father’s day!!!

This week I started with great intentions; which I like to think we all do; then by Tuesday everything went out the window. As you know by now; well that is if you have read a few of these weekly blogs; I love to cook and bake and I do so very often (except this week) It has been a really nice week here; weather wise so when I got home Tuesday after work I grabbed a glass of sangria went out on the back deck with a magazine and read it cover to cover. That is something pretty rare around here. We usually have so many things going on and things to do; but hey everyone deserves to relax once in awhile right?

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My daughter works a few nights a week, my son is either hanging out with his girlfriend or one of his buddies after work so a lot of nights it is just me and my husband for dinner. When we are all going to be home I really like it when we all sit down for dinner together; just like old times. Never knowing which night it could be I try to have some things in my back pocket that I could throw together for all of us. That is if I am not sitting out on the back deck with a magazine and a glass of sangria. So I finish my glass and magazine and start thinking cool we are all home what can I make. Open the fridge and there are a couple of eggplants I should get to, Oh and there is some leftover risotto that I want to turn into Arancini. OK we’ll have one or the other but I will make both. Can you see where this is heading? So I take everything I need out and get started. It’s already 6:30 OK closer to 7 by now and I think; by the time I get dinner on the table it would be 8:00 or later. Not one of my best ideas; maybe it was the sangria talking?

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The island was covered with my ingredients the clock is ticking and I finally come to my senses and pronounce let’s just have hot dogs and beans. The simple or rather known in my house the no-brainer dinner was enjoyed by all!  I spent the rest of the night in the kitchen making the Arancini and frying up the eggplant which I was finally able to assemble and enjoy the eggplant Parmesan on Friday night; the Arancini are now in the freezer to enjoy other day.

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Here is what I should have made with the eggplant being I had such a late start!

Weeknight Eggplant Parmesan

1 or 2 Medium or whatever you have on hand
1 jar of your favorite jar sauce
Half a package of mozzarella chopped
a sprinkle or two of red pepper flakes adds a little love
serve with fresh grated Parmigiano-Reggiano cheese sprinkled on top

Cut up the eggplant into medium to small size chunks and place in your cooking vessel, I use my cast iron for the grill it works out great

Cover with sauce and mozzarella and then loosely with tinfoil and cook on medium low heat for about 10 minutes.

I love serving it along side some sweet Italian sausage links grilled and sliced up

 

Stuffed Zucchini

I had a wonderful visit from a lifelong friend this weekend.  We met when we were around 11 maybe and even though we do not see or talk with each other often; you know life and miles get in the way; it is like we see each other all the time.  We pick right up where we left off from our last visit.  We spent time going through my garden; she and her boyfriend are new to vegetable gardening. We talked plants and what was working and what wasn’t. They had the dreaded vine borers that I had been plagued with the last few years, this year we did not have that problem thankfully. We have had an abundance of zucchini which inspired tonight’s dinner. I just finished making stuffed zucchini; which I have had and never made before.

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While baking is a science and you really need to pay attention to the ingredients and the amounts needed.  Cooking is the complete opposite.  I tend to use the ingredients I like and have on hand.  Stuffing being pretty basic formula; herbs, bread crumbs, a little heat and lots of flavor plus I am a HUGE sausage fan so that is a must.  While I was chopping and sauteing I sent my husband to the garden for some herbs.  I asked for parsley and whatever else he would like.  He came back with thyme, basil and parsley.

Even though I did spend a little time looking online for some ideas in the end I used what I had on hand and made a stuffing that tasted really good.  I can only imagine once the sauce and mozzarella meld with the squash and stuffing it will taste pretty amazing.  I will let you know in about an hour. They were delicious – my husband and I both agree to make them again.

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Jalapeno – I removed the seeds with a spoon – we like a little heat.

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I used 2 whole zucchini’s. I saved the last one for tomorrow nights dinner

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Here is how I made mine – shallot, onion, zucchini, garlic and the herbs were from my garden – I think that is SO cool!

2 Shallot minced – soften in the sausage pan after the sausage is cooked

2 small onions minced – soften along with the shallot

3 Cloves of garlic pressed

3 zucchini halved and seeded – chop and add to stuffing

1 jalapeno – seeded and minced

1 yellow pepper minced

Package of sweet Italian sausage casing removed and crumbled – browned in a pan

½ cup Breadcrumbs

½ cup Parmesan cheese grated

1 jar of spaghetti sauce

Mozzarella

Thyme, basil and parsley – all from my garden

Wash and remove the stem and bottom of the zucchini, in a bowl add all the other ingredients and herbs; stir and let meld for a bit.  Preheat the oven at 350’ get out a baking dish.  Fill the zucchini with the yummy stuffing and cover with the sauce and mozzarella.  Cover with tin foil for 40 minutes then uncover and cook another 20 or so till bubbly and browned we do like our squash al dente versus mush so please cook to your likeness – if you need to place under the broiler for a few minutes please do.  I think food tastes better when it looks amazing – the company helps with this too.