Ingredients: 2 sausage links (hot or sweet), casings removed1¾ cups tomato sauce, divided4 eggplant slices (lengthwise, ~½” thick)1 egg (½ for coating, ½ for filling)Breadcrumbs, olive oil¾ cup ricotta¼ cup shredded mozzarella2 Tbsp grated Parmesan2 Tbsp chopped parsleySalt, pepper, fresh basil (for garnish) Instructions: Recipe by Jenn Borealo, Culinary Specialist
Summer is the season of abundance, bringing a vibrant array of fruits and vegetables to our tables. Among the most cherished summer crops are tomatoes, eggplant, cucumbers, peppers, and sweet corn. Let’s dive into how these crops are planted and harvested, along with some delicious recipe ideas and tips for canning and preserving. Tomatoes Planting …
For 4 stacks, (This recipe is easily doubled) Peel eggplant and cut 4 slices Slice summer Squash if eight ball 4 slices, if zucchini 8 slices 8-12 Slices of tomatoes Chop Garlic and basil Parmesan Olive oil Thinly Slice fresh mozzarella 4 thin slices of provolone Prepare 2 layers of roasted tomatoes: Roasted Tomatoes – …
Ingredients: 6 slices of Alstede Fresh eggplant 6 slices of Alstede Fresh tomatoes 6 slices of Fresh Mozzarella Cheese 1 1/2 c Fresh salad greens to include Alstede Lettuce and arugula Olives, fresh or roasted peppers, artichoke hearts, chopped red onion (optional) Fresh basil leaves Italian dressing Balsamic glaze Instructions: Prepare eggplant with method of …
Ingredients: 1 large eggplant, sliced in rounds about ½” thick 2 eggs beaten 3/4 -1 c seasoned breadcrumbs 1/4-1/2 c olive oil, divided 1 (15-ounce) container whole milk ricotta cheese 1/4 cup grated Parmesan, divided + a little extra 1 c shredded mozzarella cheese ¼ c chopped Parsley 1 egg + 1 yolk Kosher Salt …
1-2 large eggplant rinsed and dried Kosher salt 3-6 Tbsp olive oil 3 or more cloves garlic pressed (see note) 1/2 cup Italian parsley finely chopped 1/2 cup fresh basil finely chopped Black pepper freshly ground to taste Preheat a large skillet over medium heat. Add 1-2 tablespoons of olive oil. Fill the skillet with a …
1 large Eggplant stems removed and sliced 1/2 c Flour 1/2 c Almond Milk 1/2 c Panko Bread Crumbs 2 tbsp Vegan Grated Parmesan Onion Powder to taste Garlic Powder to taste Salt & Pepper to taste TO TOP THE EGGPLANT PARMESAN: 1 c Marinara Sauce plus more for serving 1/2 c Vegan Mozzarella Shreds …
From the share: 1 large eggplant 2 garlic cloves, minced From your garden: 2 tbsp. fresh oregano or 2 tbsp. parsley From your kitchen: 1 tbsp. balsamic vinegar 1 tbsp. tamari soy sauce 1/4 tsp. black pepper, freshly ground 2 tbsp. olive oil 1 (15 oz.) can chickpeas, drained 4 oz. feta cheese, crumbled 1/2 …
From your kitchen: Mayo Onion Breadcrumbs (could use pre-seasoned) Parmesan From your share: Eggplant Thank you Regina Garrell for sharing this Eggplant recipe that truly fills the 5 ingredient challenge! Mix 1/2 cup mayo & 1 tablespoon fresh minced onion in a bowl Mix 1/3 cup breadcrumbs, 1/3 cup grated Parmesan, chopped Italian herbs in …
Many thanks to CSA member Jill Ramacciotti for sending us this recipe to share with all of you week. Eggplant Patties From the share: 1 medium eggplant, ends removed, peeled and cubed From your kitchen: 1 1/2 C butter crackers crushed (can use breadcrumbs) 1 1/4 C shredded sharp cheddar cheese 1 egg, lightly beaten …
Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4 …
Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon …
