Archive for the 'Mozzarella' Category

Eggplant Parmesan

Posted on Nov. 6th 2010 No Comments »

  • Eggplant (peeled & sliced into quarters) 4 ea
  • Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
  • Garlic (roasted) - 2 bulbs
  • Mozzarella (fresh balls, sliced) - 2-4 ea
  • Basil - handful
  • Eggs (beaten) - 4-5 ea
  • Flour - 2 cups
  • Salt & pepper - 2 tsp
  • Italian seasoning - 2 tsp
  • Onion salt - 1 tsp
  • Olive oil - 1 cup
  • Vegetable stock - 1 can

Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.

Hint: This dish always tastes better the next day.

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Posted by poppa-d | in Basil, Eggplant, Mozzarella, Onion, Roma tomato

Tomato Mozzarella Salad

Posted on Aug. 28th 2010 2 Comments »

  • Heirloom or Roma tomatoes (sliced 1/2 inch) - 6
  • Fresh mozzarella (sliced 1/2 inch) - 6
  • Basil (sliced thin) - 8-12 leaves
  • Olive oil - 1 tbsp
  • Balsamic vinegar (reduced) – 1 tbsp
  • Salt & pepper - Chef’s choice

Place tomato slice on a plate, lightly salt and pepper. Add some basil leaves then the Mozzarella slices. Repeat. When finished drizzle olive oil and balsamic reduction over, followed with more fresh basil.

Reduce the balsamic vinegar by applying heat. Place between 2 to 4 times the amount desired in a sauté pan. Bring vinegar to boil, stirring frequently. Continue stirring and turn heat down to medium. Take off heat when near desired consistency. Remember that vinegar will continue to reduce even after heat is removed. Cooking time is approximately 3-5 minutes.

CALORIES 137 (23% from fat); FAT 8.95 (sat 4.09g, mono 3.56g, poly .6g); IRON .67mg; CHOLESTEROL 22.4mg; CALCIUM 163mg; CARBOHYDRATE 7.87g; SODIUM 187mg; PROTEIN 7.89g; FIBER 2.2g

Source: http://az.naturesgardendelivered.com/recipes-t.php

Posted by poppa-d | in Basil, Mozzarella, Recipe, Tomato


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