Wednesday, June 16, 2010

And This Day Has Finally Arrived... My First Food Post! Double Feature!

I cook. Alot. I started this blog to share my experiences cooking. The good, bad and the funny mistakes that happen in the kitchen. Well last night's dinner was delish!

Eggplant Parmesan
You need:
1 egg (beaten)
olive oil (for frying)
bread crumbs
1 large eggplant
1/2 cup shredded mozzarella
1 package fresh mozzarella (sliced)
parmesan cheese to top
1 jar red sauce (I prefer one with roasted garlic)
2 cloves fresh chopped garlic (optional)
 Step 1: Slice eggplant into 1/4 inch slices. Put one layer of eggplant in a pasta strainer in the sink and sprinkle with salt. Keep layering til all the eggplant has been salted. Put a bowl or plate on top of eggplant with something heavy pushing it down. Let sit for about an hour. The salt is used to pull out all the bitter juice. Rinse with water and pat dry when finished.
Step 2: Add 1 tablespoon of water to the beaten egg and stir. Dredge eggplant piece by piece through the flour and then the egg and then the breadcrumbs. Layer on a plate and let sit in the fridge for a half hour or so. This allows the breadcrumbs to set and the finished product looks more restaurant quality.

Step 3: Preheat oven to 350. Use a large frying pan filled with about 1/4 inch of olive oil. Let the oil get hot and then add the eggplant. Don't overcrowd the skillet. Also add the chopped garlic if desired. Fry til golden brown turning once. Place finished eggplant on a paper towel to soak up excess grease. 

Step 4: In a 9 inch casserole dish layer 1/3 of the red sauce. Top with 1/3 of the eggplant and 1/2 of the sliced fresh mozzarella. 
Step 5: Top the mozzarella with 1/2 of the remaining red sauce. Add 1/2 of the remaining eggplant and all of the remaining mozzarella. 
Step 6: Add the rest of the eggplant and top with the remaining red sauce. Sprinkle the top with the shredded mozzarella.

Step 7:Bake at 350 for 30 min or until all cheese is melted.  Top with parmesan and enjoy!!!!

Chocolate Chip Cookie Dough Cheese Ball
You need:
8 oz cream cheese (softened)
1/2 cup butter (softened)
2 cups chopped pecans
17.5 oz box or pouch chocolate chip cookie dough mix
vanilla wafers for serving
Step 1: Mix cream cheese, cookie mix, and butter together. It worked easiest with my KitchenAid stand mixer. Transfer to the fridge for 1 hour to harden.
Step 2: Using hands form mixture into a ball. Roll the ball in the chopped pecans.
Step 3: Serve with vanilla wafers and enjoy!!!!

Couple of notes:
I prepped the whole casserole a day in advance. If you do this just let stand room temp for about 15 mins before cooking.
This time I used Japanese bread crumbs. I wouldn't recommend doing this. The eggplant turned out too crunchy. Just stick with regular bread crumbs.
The pictures of the casserole show a double batch.
And lastly, I forgot to take a picture of the cookie dough cheese ball. Bummer!

Hope you guys liked my first food post! XO!!


  1. Mmmmmm, that eggplant looks delicious! i just may try this recipe out- thanks!

  2. Thanks and welcome! Definately give it a try. Let me know what you think if you do try!