Purrrrsuit of Flavours!

 

 

Hello Friends!     We are joining up with Shoko, Tyebe, and Da Phenny for another episode of PURRRSUIT of FLAVOURS.    It’s a fun BLOG HOP and if you click the PURRRRSUIT of FLAVOURS graphic at the top of the page you will go to Canadian Cats to hook up with the HOP.     This month’s project was SHEET PAN MEALS and we have a doozy of a recipe for you.    My Mom loves eggplant so this was a natural (and easy too!).

SHEET PAN EGGPLANT PARMESAN

Ingredients

4 tablespoons olive oil

2 large cloves garlic, thinly sliced

One 28-ounce can crushed tomatoes

1/4 teaspoon crushed red pepper flakes

Kosher salt

1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving

1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds

1/3 cup all-purpose flour

2 eggs, beaten

3/4 cup Italian-style breadcrumbs

1 pound fresh mozzarella, thinly sliced

1/4 cup grated Parmesan

DIRECTIONS

1. Preheat the oven to 450 degrees F.
2. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
3. Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
4. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
5. Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.

 

There you have it – my sheet plan meal suggestion for all of you who love eggplant parmesan.    Same recipe you know and love but on a sheet pan!     Thanks to our co-hosts at Canadian Cats and Easy Weimaraner for this fun monthly HOP!   Can’t wait to see what you give us for next month’s challenge.

Hugs, Chef Teddy

In Purrrrsuit of Flavours

Greetings food lovers!     As you probably know by now, our friends the Canadian Cats and Easy Weimaraner blogs are united in presenting once a month a delicious recipe – each month something DIFFERENT………………..this month we are celebrating SALADS!!   You know – that stuff we go outside to munch on once in a while?   I am a fan of nice green grass but my Mom likes a salad with more interesting ingredients.   So I’m sharing HER recipe today……………Her MOST FAVORITE salad!

Endive Salad

INGREDIENTS

Salad

• 4 heads Belgian endive
• 1/4 cup cranberries, dried
• 1/2 cup California walnuts, coarsely chopped
• 4 ounces Roquefort cheese, crumbled
• 1/2 cup Roquefort dressing,  (OR bleu cheese dressing – both delish on this salad!)

DIRECTIONS:

1. Trim the base of the endive then separate the leaves.
2. Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
3. Spoon the mixture into the endive leaves.

This recipe was CHEF-APPROVED by Teddy

IF you’d like to join this wonderful HOP – just click the photo at the top of this page to go to Canadian Cats and link up to share your salad recipe!    I  wonder what Da Phenny and Shoko and Tyebe will have us make for NEXT month’s HOP???????

 

Hugs, Teddy