Eggplant Parmesan…my way!!

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As I have mentioned in a recent post my Dad has a garden and so another vegetable that has been a plenty is Eggplants.
Most of the summer, I would grill them or just roast them in the oven, and a couple of times I made Eggplant Parmesan.  I would post my pictures on facebook and of course my friends say tell me the recipe.

So this last time I tried to remember as making it to take pictures of the process and what I do 🙂

First I used my homemade tomato sauce that I made out of the tomatoes from my Dad’s garden and I love using Fresh Mozzarella 🙂

So enjoy!!

First I peeled, sliced then sprinkled slices with salt in a colander
for 30-40 minutes, then pat each slice dry with paper towel. 
(LOL of course the first picture of that I forgot to take)
Then place them on a baking sheet 

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I took panko bread crumbs and fresh grated Parmesan Cheese

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Mixed in some Sandwich Sprinkle from Penzeys
(coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram)
you can add Italian seasonings as well

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Put about 2 Tbsp. on mixture on top of each slice

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with your hand press down crumb mixture

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Then I sprayed each piece with PAM – Olive oil spray
of course you could drizzle with olive oil if you wish too.

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Then bake in a 385 degree oven until tops are brown

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Sauce you can use any you like, so pick your favorite
I used my homemade sauce and I added
some of the Sandwich Sprinkle to the sauce

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I have some Fresh Sliced Mozzarella

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In a sprayed baking dish, place a eggplant down
and top with sauce

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Then top with a slice of mozzarella

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Place another piece of eggplant and repeat
with sauce and cheese

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I topped the final piece of cheese with the rest of the sauce

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I had crumb mixture leftover

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and I sprinkled some over top the entire dish
And bake at 385 degrees until brown 

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and cheese is melted and brown

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This was so good, most of the time I don’t measure anything so when
I cook unless I write it down it really just turns out to what I have 
in my pantry and such.  So when I am experimenting and it turns out good, I have to remember what I did so I can share in a blog, and then most the time I don’t take picture either 😛 LOL
The last time I made this (pictures below), I did the same except I didn’t have
any crumb mixture left, so I sprinkle the final layer with a little parmesan chesse

They both turned out delicious 😛 so as you make yours just make to what you like and
it will be just as Delicious!!

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Eggplant Parmesan

  • Servings: 4-6
  • Difficulty: easy
  • Print

4 medium size eggplant, peeled, sliced a 1/2- 3/4 inch thick (6 slices from each)
3 cups of tomato sauce
3 Tbsp. Penzeys Sandwich Sprinkle or Italian seasonings, divided
2 cups panko bread crumbs
1 cup fresh Parmesan cheese, grated
Fresh Mozzarella sliced, 2 slices for each stack
(used 1 1/2 logs for 8 stacks, so 2 logs would work for 12 stacks)
PAM Olive Oil spray

Sprinkle each slice of eggplant both sides lightly with salt, place slice in colander in the sink,
let set for 30-40 mins.  Then pat each piece with a paper towel, doing this helps draw out the bitterness that some eggplants tend to have.

In a bowl add panko, Parmesan and 2 Tbsp. seasonings; mix together.  Place slices on a baking sheet and put about 1- 1 1/2 Tbsp. of mixture on top, press mixture down with hand then spray with olive oil spray.
Crumb mixture does fly around a little that is why I press down the mixture, you can drizzle tops with olive oil if you wish.  Bake at 385 degrees until tops are brown about 25 minutes or so. 

Meanwhile get your tomato sauce ready, mix in 1 Tbsp. seasoning, have mozzarella slices ready.
Spray a baking dish that will hold the amount you are making.

Once eggplant tops have browned, place half the slice in the baking dish, top with 1 – 1 1/2 Tbsp. sauce,
then a slice of cheese, repeat again, eggplant, sauce and cheese.
At this point you can top each stack with leftover sauce and sprinkle with any left over crumb mixture, or just sprinkle some a little Parmesan cheese over top.  Bake at 385 degrees until light brown and cheese is bubbly.  

You can really make this your own, you like more sauce use more sauce, or cheese even, if you want to stack 3 high then stack 3 high.  These a great meal served with a simple salad on the side.

Enjoy!!!

 

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Key Lime Margarita Bars!!!

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I just love Key Lime!!!

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Give me anything Key Lime…cake, cookies, Ice cream, yogurt, pie, candy, I think you get the picture 🙂

So I thought I would make a little something for the “taste tasters” in  out office 🙂

I was going to do something with chocolate or Key Lime and the word in the office was Key Lime since it was the summer.

So by using the pretzels in the crust I thought, oh salt…lime…okay Margarita!!!  Of course minus the Tequila 😦

But if you wanted to add tequila you could, what I would do is cut the lime juice in half adding the tequila as the other half (1/4 cup lime juice & 1/4 cup tequila).  But then add the zest of 3-4 limes instead of one, this will bring out the lime flavor, but I guess if you love tequila you could add all tequila and then just more lime zest.

I think if I was going to use Tequila, I would make the batter with out the juice, mix together, then add some Tequila and taste it, so you don’t over power it with Tequila 😛

Ingredients

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Crush your pretzels, I did not crush them finely because I wanted to
make the texture like coarsely chopped nuts
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Add pretzels and sugar to a bowl

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add melted butter and mix together

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mixed

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Press mixture into a 9×13 sprayed pan and bake

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Meanwhile whisk eggs, milk, lime zest and juice together

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Baked crust, let cool about 15 minutes

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pour mixture over top of crust

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Bake at 350 degrees for 25-30 minutes

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baked

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Slice add lime zest for a garnish

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Eat and enjoy

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Key Lime Margarita Bars

  • Difficulty: easy
  • Print

Crust

1 1/2 cups pretzels, crushed
1/2 cup sugar
1 1/2 sticks butter, melted

Mix all together in a bowl, then press into a 9×13 pan.  Bake at 350 degrees for 9 minutes.  Let cool 15 minutes.

Meanwhile make batter

2 can 14 oz. sweetened condensed milk
3 eggs, at room temp
1/2 cup Key Lime or lime juice (see note above if you want to add Tequila)
zest of 2 limes and extra for garnish

Whisk together in a medium bowl, then pour over top the baked crust, spread evenly and bake at 350 degrees for 25-30 minutes.  Center will not jiggle and edges will be light brown.

Let cool completely on counter, then refrigerate till cold, over night if you can.  You can garnish the top with lime zest or if you serve pieces individually you can add strips of lime zest on top of each piece.

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Father’s Day & BBQ Ribs!

3 Comments

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Well I hope any Dad’s out there that are reading this had a Great Father’s Day yesterday, I believe that my Dad did 🙂

At least his belly was full 😛

We had Ribs, grilled cabbage and onions which came from his garden, mashed potatoes and I made him a Banana Cream Pie which is his favorite 🙂
Check out my blog on the Banana Cream Pie in the archives.

I also posted in the past my recipe for the BBQ ribs, but I changed it up a little this time.  
For Christmas someone gave me some “Bacon BBQ Salt” so instead of the kosher salt I use that instead and I add a little cumin this time as well.

I like doing a dry rub first then adding BBQ sauce  on them at the end, but everyone has there own method but if you try my recipe here I know you will not be disappointed 🙂

These ribs were so dang gone lip smack-in delicious, you will be making them all the time 🙂

And this recipe is really really so easy, there is NO excuse not to make these ribs!!!!!

Now I made 4 racks so everyone would have plenty of leftovers 😛

Spices used

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mix all in bowl, then I added the brown sugar

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all my ribs

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Pull the skin off the back of the racks

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I like cutting them in half
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spray my foil

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add the rub to the ribs all over

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put them in foil on baking sheets

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cover with another piece of foil

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make packets and I put the entire baking sheets in my fridge 
for 24 hours 🙂

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Take them out of fridge 1 hour before cooking,
bake for 3 hours in a 300 degree oven

after 3 hours, I cut the top piece of foil off

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look at how tender the meat is 🙂

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add your favorite BBQ Sauce and put back in the oven

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Done

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1 full rack of Baby Back Ribs

Rub – Makes about 1 cup

1/3 cup brown sugar, packed
1 tbsp. black pepper
1 tbsp. kosher salt or 1 tbsp. Bacon BBQ Salt
1 1/2 tbsp. paprika
1 1/2 tbsp. garlic powder
1 1/2 tbsp. onion powder
3 tbsp. chili powder
1/2 tbsp. oregano
1 tbsp. cumin

1 bottle of your favorite BBQ Sauce

Preheat oven to 300 degrees.

Mix all spices together in a bowl, set aside.  Flip ribs over to the back, there is a thin piece of skin that needs to be removed, at one end of the ribs with a knife or with your finger nail start at an edge to peel up a little of the skin. With a paper towel grasp the skin and pull gently as the skin comes up, using the paper towel helps it from slipping out of your grasp.
Rub a the entire rack with all the rub on both sides, put into a jumbo zip-loc bag, or you can cut ribs in half and use a gallon size bag.
Place in refrigerator over night.

 

Take ribs out of the refrigerator about 1 hour before cooking.

Using heavy-duty aluminum foil, lay one sheet out 8 inches longer then the rack of ribs. spray sheet with non stick cooking spray and place ribs face up, take another sheet same length and spray one side as well, putting that side down on top of ribs.  Fold both edges of the foil together rolling the edges towards the ribs, stopping about 1 inch before the ribs.

(I went ahead and put them in my foil packets instead of zip loc bags, and put them on the baking sheets and set them in fridge, then I just pulled them out and they were ready for the oven)

Place the package on a baking sheet and bake for 3 hours, after 3 hours  take out of the oven, increase heat to 425 degrees.
Remove the top piece of foil and add your favorite BBQ sauce to the top of the ribs all over, then place back in over without foil for 15 minutes.

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The meat just melts off the bones, so GOOD!

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Bones clean 🙂  enjoy!!

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