Baked Eggplant Parmesan

 eggplant parmesan

This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!

2 medium eggplants, sliced into 1/2-inch thick rounds
salt
1/2 cups Panko breadcrumbs
1 tablespoon Italian seasoning
2 eggs (or 1 egg + 2 egg whites)
cooking spray
1 (25 ounce) jar tomato Sauce
2 cups grated Mozzarella cheese
2/3 cup finely grated Parmesan cheese
1/2 cup loosely packed chopped or julienned fresh basil
salt

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F.  Prepare two baking sheets with parchment paper and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  I like to use a large baggie for the breaded mixture. In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately put one of two pieces of the eggplant depending on size and close baggie, shaking bag until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in an even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.

Source: Adapted from a recipe from http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/

CT

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Pilsbury Feta & Spinach Rolls

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1 tube Pilsbury Crescent Rolls
1 package of fresh spinach, cooked and drained
1/4 cup feta cheese, crumbled
1 teaspoon dried dill
1 beaten egg

Pre-heat oven to 350F.  Spray muffin pan with non-stick spray.

In a bowl crumble feta cheese, spinach, beaten egg, and  dried dill.  Set aside.

Open Pilsbury Crescent Rolls keeping the dough together.  Spread out on a clean surface.  You could sprinkle a little flour before putting spreading out so the dough doesn’t stick.  Unroll the dough and spread the spinach mixture out on the dough.  Roll up and cut the dough into 12 pieces.

Put pieces in a muffin tin and bake for approximately 30 minutes or until golden.  You could insert a toothpick in dough to see if the toothpick comes out clean.

Note:  You can put the rolls in the muffin tin whichever way you like.

CT

 

 

 

Banana Bread

This is my favourite Banana Muffin recipe that I made into a Banana Bread.

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/2 cup dried cranberries
1/3 cup coconut oil
slivered almonds

Preheat oven to 350F.

Spray loaf pan with a non-stick spray or use paper liners.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

In another bowl combine bananas, sugar, egg, and melted coconut oil. Fold in the flour mixture and mix until smooth. Add dried cranberries. Pour mixture into prepared loaf pan.  Sprinkle with slivered almonds.

Bake in pre-heated oven for approximately 45 minutes until a toothpick inserted in centre comes out clean. Bread will also spring back.

Source: Adapted from Original recipe Banana Muffins II, allrecipes.com, by Abi Godfrey

CT

 

Baked Eggplant Parmesan

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This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!

Prep: 15 mins Cook: 35 mins Total: 50 mins

2 medium eggplants, sliced into 1/2-inch thick rounds
Salt
1 1/2 cups Panko breadcrumbs
1 Tablespoon Italian seasoning, homemade or store-bought
2 eggs (or 1 egg + 2 egg whites)
cooking spray (or olive oil in a Misto)
1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce
2 cups grated Mozzarella cheese
2/3 cup finely grated Parmesan cheese
1/2 cup loosely-packed chopped or julienned fresh basil

Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt. Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes. Rinse the salt off with water, then proceed with the recipe.

Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.

In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning, and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.

Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish. Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish. Spread an additional 1 cup of tomato sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil. Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.

Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I’d love to see what you cook!

Source:  http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/

PS I halved this recipe since it was only for me and it was as good on the fourth day as it was on the first!  I totally enjoyed it.

CT

Raspberry Ricotta Mug Cake

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First attempt

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Second attempt

 

This mug cake is so easy to make and it’s a one-person serving.  Great for singles!

1/4 cup ricotta cheese
1 large egg
2 tablespoons maple syrup
2 tablespoons of melted butter
1/4 cup of flour
1/3 cup raspberries

Whisk together ricotta and egg.  Add melted butter and maple syrup.  Stir in flour and mix together then put ingredients in a coffee mug or a soup mug.  Top with raspberries.  Microwave on high for 2 minutes.  Dust with powdered sugar

Notes:

My first attempt at making the mug cake I made in a soup mug (wider than a coffee mug).  I wasn’t sure if my raspberries which were frozen would dilute the cake once in the microwave so I heated the raspberries, mushed, and placed the raspberries on top.

The second attempt was made in a coffee mug and since the raspberries didn’t ruin the mug cake the first time I placed them on top, then microwaved.

Be careful when you remove from the microwave as it’s very hot.

PS:
I used Ed Smith No Sugar Added Syrup (since I’m diabetic) and substituted margarine instead of butter.  It worked out just fine.

Source:  Pinterest

CT