Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal. It is unclear where this dish originated. Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.
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Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Instructions
Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes
Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © Galley Chef All Rights Reserved
There’s no comfort food that brings back childhood memories like stuffed cabbage rolls. These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
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Stuffed Cabbage Rolls Italian Style
These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Instructions
Preheat oven to 350°F. Bring a large pot of water to a rolling boil and season with Salt to taste like the sea. Blanch the Cabbage until tender and bright green, about 5 minutes. Shock in ice water and set aside to dry. Remove leaves.
For the sauce
In a large sauté pan, add a few tablespoons of Olive Oil over medium-high heat. Add Pancetta and cook until the fat renders out and the Pancetta Crisps. Add the Onion, Garlic, Crushed Red Pepper Flakes and cook until fragrant. Add a teaspoon of Dried Thyme and Dried Basil. Add the Tomatoes and a generous pinch of Salt. Simmer until it comes together, about 5 minutes, and then set aside.
For the filling
In a large bowl, combine the Ground Beef, Sausage, Pecorino, Parsley, Currants, a teaspoon of Dried Basil and Thyme, Breadcrumbs, and Egg. Season generously with Salt and Freshly Ground Pepper. Using your hands, mix until just combined.
In a baking dish lightly greased with Olive Oil, ladle a thin layer of sauce. Spoon some of the filling into each of the leaves of Cabbage, and roll up. Arrange over the Arrabiata sauce in the baking dish. Once full, ladle more of the Arrabiata sauce over the stuffed Cabbage and sprinkle with more Pecorino-Romano. Transfer to oven and bake for an hour to an hour and a half, until the filling is completely cooked through. Serve.
Recipe Notes
For big dinner parties, prepare these a day in advance and simply pop them in the oven an hour before ready to serve. © Galley Chef All Rights Reserved