I didn't make the grilled cheese last night as I felt "icky". Made chicken noodle soup (just broth, noodles and a mini can of chicken breast) and bakery rolls.
Tonight I am going to make Hot Ham and Cheese Buns with a veggie and salads. (Slices of Deli Ham on a Hamburger bun or Kaiser Roll with a few strips of Bacon -regular or turkey-and a slice of cheddar cheese or two; wrap in foil and bake 350 for about 15 minutes til warm and cheese is all melty gooey. Yummmmmmmm!).
RiverRose: I DO have a recipe for Eggplant Parm
Baked Eggplant Parmesan with Linguini
1 c. flour
1 t. salt
1 t. pepper
2 eggs
1/4 c. water
1 t. dried oregano
3 c. panko breadcrumbs
2 medium eggplants
1/2 a lemon
1/4 c. olive oil
4 ounces fresh mozzerella
1 pound linguini
4 c. Marinara sauce
Preheat oven to 400. combine flour, salt and pepper in a medium bowl. Whisk together the eggs and water in another bowl. Combine the panko and oregano in a third bowl. Remove the stem and bottom of the eggplant and cut 1/2-inch thick slices lengthwise. Rub the cut portions of the eggplant with the lemon wedge to stop browning. Dip the eggplant in the flour and dust off the excess; dip the floured eggplant into the egg mixture and then the panko. Set aside on a large plate and repeat with the remaining eggplant. Meanwhile, heat 1 T. of the olive oil in a heavy cast iron dutch oven or skillet on medium heat. Working in batches, brown the breaded eggplants for about 3 minutes on each side, being careful not to crowd the pan. Transfer to a baking sheet. Repeat with the remaining eggplant, using 1 T. of olive oil for each batch. Top each eggplant with a thin slice of fresh mozzerella and bake for 15 minutes. Bring 3 qts. of water to a boil. Cook the linguini according to package instructions. Drain. Divide the linguini evenly on 8 warm serving plates, cover with 1/2 c. heated sauce and top with the eggplant parm. serve.
Also:
Meaty Eggplant Casserole
2 eggplants, sliced diagonally
2 t. salt
1/4 c. plus 1 T. olive oil
1 pound ground beef
2 large onions, thinly sliced
3 tomatoes, peeled and chopped (or one 14.5 oz. can diced tomatoes)
2 T. tomato paste
2 cloves garlic, crushed
1 t. allspice
1 t. sugar
salt to taste
Nonstick cooking spray
1/2 c. feta cheese (or mozzerella as my H. doesn't like feta)
Sprinke both sides of the eggplant slices with the salt. Pile the slices in a colander, cover them with a small plate and weight. Leave for 20 minutes. Rinse with water and press dry with a towel. Heat a griddle or nonstick skillet over medium-high heat. Brush both sides of each eggplant slice with olive oil and cook for about 4 minutes per side. In a nonstick skillet cook the ground beef over medium heat until browned. Drain off excess fat. Set aside. Cook the onions in remaining olive oil until soft and pale yellow, about 6 minutes. Add the tomatoes, paste, and garlic; season with the allspice and sugar and salt to taste. Cook the sauce for 5 minutes. Return the ground beef to pan and stir. Preheat oven to 350. Spray a large glass casserole dish with nonstick cooking spray. Layer the eggplant and sauce mixture in the casserole dish, starting with the eggplant and finishing with sauce. Bake for 20 minutes. Crumble cheese on top and bake 5 minutes more. Allow to rest 5 minutes before serving.
