marinara

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Eggplant Parmesan! This incredible dish is the perfect substitute for lasagna. It is hearty and filling without all the pasta. If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 
EGGPLANT PARMESAN 
Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese
Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk
Sauce:

1 tablespoon Olive Oil

1 garlic clove, minced

1 28 oz. whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil
Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 
Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk. Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer. Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!
ZUCCHINI SPIRALS OVER MEATBALLS 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes 

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor
Instructions: 

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Timeless Classics: Burrata Meatballs! Time is of the essence. You can either make your own homemade meatballs, or you can bypass one step and use a store bought variety like I did. I put my energy into the homemade marinara sauce simply because the results are between night and day, in my opinion. If you select to use your favorite pasta sauce, be my guest. The focus today is actually on that incredible Burrata cheese! I think I could drown in a bathtub of Burrata and happily eat my way out of it. Don’t judge me. 
BURRATA MEATBALLS
Ingredients:

1 pound Italian sausage-style meatballs, precooked

2 cups San Marzano crushed tomatoes*

1/2 teaspoon basil

1/8 teaspoon marjoram

1/4 teaspoon oregano

1/8 teaspoon garlic powder

7 ounces mushrooms, sliced and drained

6 ounces Burrata cheese, chunks
Instructions:

Preheat oven to 350°. In a large skillet over medium-low heat, combine crushed tomatoes, basil, marjoram, oregano, garlic powder, and mushrooms. Simmer until sauce thickens. Add meatballs. Spoon marinara sauce generously over meatballs. Transfer portions to individual serving casseroles. Randomly place Burrata cheese between meatballs. Bake 10-15 minutes until cheese is melted and bubbly. Serve Burrata Meatballs with garlic bread or spoon over pasta.  
* I receive no recompense for the suggestion of San Marzano Certified Italian Tomatoes.