Stuffed Eggplant Milanese Con Formaggio

Stuffed Eggplant Milanese Con Formaggio

This is a great dish and I had been craving something warming and when I saw eggplants on sale I grabbed one. After preparing I looked at Lyn and said that was a lot of work. She smiled and said it is an act of love. It was well worth it and I better freeze some quickly I already found a way to have it make my plate three times now.

Since Lyn is still on her special strict diet I have to fend for myself, so I had a small eggplants and I cut the ingredient in half.

Prepare first

Ingredients

  • 1 –  28 oz. can Pastene kitchen ready crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 2 tablespoons Olive oil

How: Place oil in pot mix the seasoning in and heat slightly mix in the add the sauce bring boil and then to simmer

marinara sauce

Eggplant

Ingredients

  • 1 medium eggplant
  • ½ cup flour
  • 2 eggs Beaton with 1 teaspoon grated cheese and ¼ teaspoon Bell seasoning.
  • Salt and pepper to taste
  • Olive Oil for Frying (about 1 cup) add as needed.
  • ½ lbs. of provolone and mozzarella cheeses

How: Slice the eggplant ¼ inch thick. Lay out on paper towel and sprinkle with salt. After the moisture comes to the surface (little water bubbles) pat dry with paper towel. Flip and repeat. This takes a while we went shopping. There are other methods to draw out the moisture you can Google them.

Dip eggplant in flour, shake off excess and then into egg mixture to cover and shake of excess. Slowly brown on both sides. Set aside.

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Stuffing for eggplant

Ingredients

  • 3 cups Italian seasoned breadcrumbs
  • 3 table spoons grated cheese
  • 2 teaspoons chopped parsley
  • 4 eggs
  • ¼ teaspoon bell seasoning
  • Salt and pepper

How: Mix together and mix in ¼ cup hot water to moisten.

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Prepare the casserole

Cover the bottom or baking dish with sauce

Make first layer of eggplant

Spoon the stuffing over the eggplant

Spoon a little of the sauce

Place ½  of provolone and ¼ slice of mozzarella cheeses on top

Layer the rest of the eggplant

Cover with provolone cheese and sprinkle with grated cheese

Pour marinara sauce to fill casserole. Cover tightly with tin foil. Bake in 350 oven for 45 minutes.

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Baked Macaroni & Cheese

I loved Mac & Cheese since I was a kid. I can remember in my teens making the Kraft boxed and thinking I was a great chef mixing powered cheese(?) with the freshly boiled tiny little elbow macaroni’s and milk or water. I graduated to the deluxe version that had the cheese(?) as sauce in the can. I was in Mac & Cheese heaven watching Bruin’s hockey a devouring a whole box. It was not until I was transferred to Dallas with 20th Century Fox that I met Paul and Clair who introduced me to Mac & Cheese made from scratch and real chesses. I was sold.

This time I made it with white cheddar and America cheeses, but normally I like a sharp orange cedar cheese. You can use many kinds of cheeses which I have, so experiment. I have found at least to my liking that cheeses that get stringy when melted (i.e. mozzarella) do work but everyone has different taste and who am I to say…..

Mac & Cheese

Ingredients

  • 1 pound penne, elbow or cavatappi (corkscrew) macaroni.
  • 1/3 cup whole wheat flour.
  • 4 cups milk, heated.
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese.
  • 2 cups finely chopped American cheese.
    • Remember you can use more or all cheddar if you want.
  • Salt and pepper to taste.
  • Tabasco or hot pepper sauce.
  • ¼ freshly grated Parmesan cheese.

How

In a large pot bring lightly salted water to boil and cook macaroni and cook aldente. Drain well.

Preheat the oven to 350◦ with rack in center. Butter 13”x 9” baking dish, alternatively use a deep 4 quart casserole.

Melt the butter in medium saucepan over medium heat. Whisk in the flour. Slowly whisk in the milk. Bring to simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for about 5 minutes.

Remove from heat and stir in 1 cup each of Cheddar and American cheese. Season with salt, pepper and tabasco sauce.

Combine the rest of the Cheddar and American cheese. Spread ½ of the macaroni on the bottom of baking dish. Sprinkle with slight more than half the combined cheeses and then ½ the sauce. Add the remaining of the macaroni top with the cheese and then sauce. Now sprinkle the graded parmesan cheese over the top. If using the 4 quart casserole 1/3 of macaroni, ½ of combined cheeses, 1/3 of the sauce. Repeat with another 1/3 of macaroni and remaining cheese and ½ the sauce.  Finish with the removing macaroni and sauce and then sprinkle the grated parmesan cheese. I prefer the baking dish it is easier to make single servings and you can freeze these for a quick, meal or side. (Add a little water when re-heating in microwave.

Bake until bubbly and golden brown around the edges. About 30 minutes.