Eggplant Rollatini with an Indian Twist

Eggplant is such a beautiful vegetable. It goes a long way when you’re on a budget. I decided to give this an Indian twist by using tomato Masala. If you like spicy food you’re gonna love it. If you don’t care for spicy use an Italian sauce (see recipe)

Eggplant Rollatini with an Indian Twist

 

Here are the Ingredients:

• 1 eggplant, large
• 1 cup fresh ricotta
• 1/2 cup fresh mozzarella, shredded
• 1/4 cup Romano cheese, grated
• 1 cup bread crumbs
• 2 large eggs, beaten
• vegetable spray
• garlic powder

Preheat oven to 375

 

Cut the ends off the eggplant and then cut the eggplant lengthwise, into 1/4-inch thick slices. Lay eggplant on a flat surface and sprinkle with salt to sweat and help remove excess moisture and any bitterness from the eggplant. Place in a colander with a plate underneath and set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a paper towel. Spray a baking sheet with vegetable spray and then place eggplant slices on the sheet and bake until lightly browned and tender, about 8 minutes per side. Remove slices from the oven and allow to cool.

 

Take ricotta and mozzarella and blend well. Beat eggs and pour on a plate. Take bread crumbs and put on another plate. Dip one side of eggplant in egg, remove and place the egg side on the plate with bread crumbs until coated. Lightly sprinkle with garlic. Assemble the eggplant slices by placing a heaping tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place rolled eggplant into a greased 13 by 9 inch baking dish and sprinkle with Romano cheese. Bake for 20 minutes. Remove from oven and top each Rollatini with a tablespoon of creamy tomato Masala. Bake for another 10 minutes. Serve.

Homemade Penne Pasta

There is something to be said about homemade pasta. See my pasta dough recipe to make this pasta. Penne is a favorite and it’s easier than it looks.

Take your time when making the pasta.

Try and make it square the same size.

Homemade Penne Pasta

 

Here are the Ingredients:

• pasta dough, (see recipe)
• small tubular instrument
• rolling pin
• 1 egg, beaten
• flour, sprinkle board and pin

After making the pasta dough, be sure to roll it out fairly thin. Cut into 2×2 squares. Dab egg wash on one end at the corner and roll with tube from opposite corner and remove tube carefully. Meanwhile, bring salted water to a boil. When finished with all the pasta place in boiling water and cook for 15 minutes. Mix with your favorite sauce.

Beef Lasagna

Beef Lasagna is always a family favorite. It’s also great for a dinner party and goes a long way with a nice side salad and garlic bread.

 

Ingredients

• 1 1/2 pounds lean ground beef
• 1/2 cup onion, chopped fine
• 2 cloves garlic, minced
• 1 28 oz can crushed tomatoes
• 2 6 oz cans tomato paste
• 2 6 1/2 oz cans tomato sauce
• 1/2 cup warm water
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons fresh parsley, chopped
• 12 lasagna noodles
• 16 oz ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound fresh mozzarella cheese, shredded (not the bag kind)
• 3/4 cup Parmesan cheese, shredded

Preheat oven 350

 

Directions

 

In a large pot like a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and  warm water. Stir in basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer covered for at least 1 hour, stirring occasionally. In a large bowl mix ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Place 4 uncooked noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Sprinkle with 1/3 of mozzarella cheese.  Spoon 1 1/2 cups meat sauce over mozzarella and repeat. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with nonstick foil and bake for 40 minutes. Uncover, and bake another 15 minutes. Let stand for 15 minutes before serving.

Eggplant and Zucchini Parmesan

This is a good go to meatless dish. Eggplant and Zucchini are a pair made in heaven and low in calories. Absolutely delicious.

 

Eggplant and Zucchini Parmesan

 

Here are the Ingredients:

• 2 egg whites
• 1 medium eggplant cut thick lengthwise in slices
• 1 medium zucchini cut thick lengthwise in slices
• 1/2 cup yellow onion, chopped
• 1/2 cup plain dried bread crumbs
• Olive oil spray
• 1 cup tomatoes, chopped with their juice
• 1/2 cup canned roasted tomatoes, diced
• 1/4 cup chopped fresh basil or 1 tsp dried
• salt and pepper
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, chopped

Preheat oven 400

 

In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant. Place eggplant and zucchini on foil lined baking sheet and spray oil over eggplant slices. Bake 30 minutes, turn eggplant over after 20 minutes, until golden brown. Sauté the onions and garlic with oil spray. In a bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions. Spoon 1/4 cup of tomato mixture into bottom of 9″ square glass baking dish. Place half of eggplant and zucchini over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, zucchini tomato mixture, and mozzarella. Sprinkle Parmesan on top and bake for 20 minutes.

Spaghetti and Turkey Meatballs

Turkey is a lighter change from your typical beef meatballs. Add some turkey sausage as well for a little zing.

Spaghetti and Turkey Meatballs

 

Here are the Ingredients:

 

Sauce

• 2 tsp olive oil
• 2 bell peppers (red or yellow) cut into 1-inch chunks
• 3 garlic cloves, chopped
• 5 vine ripened tomatoes , seeded and cut into 1-inch chunks
• 2 14.5 oz cans fire-roasted tomatoes, drained
• 1 24 oz jar marinara sauce
• 1/4 cup red wine
• 1/4 cup chopped fresh basil
• Pinch of crushed red peppers

Heat oil in a pot over medium high heat. Add peppers and onions and cook for 8 minutes or until tender. Add garlic and cook an additional 2 minutes. Add ripe tomatoes and remainder of ingredients and stir. Bring to a boil and then reduce heat to a simmer and cook for 20 minutes.

 

Preheat Broiler

 

Here are the Ingredients:

 

Meatballs

• 1 1/4 pound ground lean turkey
• 1/4 pound turkey sausage, removed from casings and crumbled
• 2 egg whites
• 1/4 cup whole wheat breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Mix meats, egg whites. breadcrumbs, and salt and pepper in a large bowl until combined. Form small walnut size meatballs and place on a baking sheet. Broil for 4 minutes on each side and brown. Add meatballs to sauce, cover and simmer for 30 minutes. Cook pasta as box recommends and pour sauce and meatballs on top