Eggplant Parmigiano

23 06 2008

Here is a recipe submission for Eggplant from a wonderful customer, Heidi!

I tried this last week and it was a hit. I will do it again with the eggplant for this past week. This from Rachel Ray’s book 365 No Repeats. It is called Turkey Cutlet Parmigiano with warm, fresh grape tomato topping, pesto and Mozzarella. I substitued the eggplant for the turkey cutlet.

2 tablespoons Olive oil
1 yellow onion finely chopped
3 garlic cloves chopped
Salt and pepper
4 tablespoons flour
2 eggs
1 cup Italian bread crumbs
1/2 cup grated parmigiano-reggiano
1/4 cup Flat leaf parsley ( I sprinkle dried parsley) chopped
2 lbs turkey cutlets (I used the eggplant instead)
1 pint grape tomatos
1/2 dry white wine or chicken stock
1 cup store bought, good quality pesto sauce ( I used a dry mix and fresh, could have been better)
1 large ball of fresh mozzarella cheese, thinly sliced or grated

For grape tomato topping, preheat a medium size skillet over medium high heat with 2 tablespoons of olive oil. Add onions, garlic, salt, and pepper. Cook until the onions are transluent, 2 to 3 minutes.

While the onions are cooking, set up the breading station for the turkey cutlets (Eggplant). Place flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine bread crumbs, parmigiano and parsley. Heat a thin layer of olive oil in a large skilled just enough to coat the bottom of the pan, over medium to medium high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour ( I omitted the season of the eggplant). Thoroughly coat the cultlets (eggplant) in the eggs and then in the breading, and add to hot oil. Cook the cutlets (eggplant) in a single layer, in 2 batches if neccessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets (eggplant) to a plate lined with a paper towel.

To the skillet with the onions add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.

Preheat the broiler

Arrange the cooked cutlets (eggplant) on a cookie sheet. Top each cutlet (eggplant) with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place cookie sheet under the broiler and broil unti the cheese warms and melts but has not browned. Serve immediately.

This is a great recipe with the turkey and was great with the eggplant. My kids even ate this!!



3 06 2008

(A summery soup served cold)

2 cucumbers, halved & seeded (not peeled)
3 red bell peppers, cored & seeded
8 plum tomatoes
2 red onions (white would work, just not so pretty!)
6 garlic cloves, minced
46 oz tomato juice (6 c.) — organic available at commissary
1/2 c. white wine vinegar
1/2 c. olive oil
1 T. kosher salt
1 1/2 t. ground black pepper

Roughly chop the cucumbers, peppers, tomatoes, onions into 1-inch cubes. Then put each veggies separately into a food processor & pulse until coarsely chopped. Do not overprocess. After each one is processed, combine them in a LARGE bowl and add garlic, juice, vinegar, oil, salt & pepper. Mix well and chill before serving. The longer gazpacho sits, the more flavors develop.

Summer Salad

3 06 2008

1 c. cooked couscous
1 can garbanzo beans
1 medium each tomato, carrot, cucumber, purple onion diced
2 t. minced fresh parsley
1/4 c. red or white wine vinegar
1 T. olive oil
1 t. dried oregano
1/8 t. black pepper

Stir together in large bowl, cover and chill over night.