Baked-breaded eggplant parmesan with 2 cheeses

I wanted to cut the fat from fried eggplant but wanted to keep the crispy taste you get from frying. So, I battered the eggplant and then just coated the outside in oil.

baked-breaded eggplant

They turned out nicely, less fat and the flavor didnt lose much.

Baked-breaded Eggplant

• 1 eggplant sliced
• 2 eggs beaten
• salt/pepper
• flour or bread crumbs
• olive or other vegetable oil

Dip eggplants in the beaten egg and then in the bread crumbs or flour. Place in a baking dish. Then coat with oil an each side. Coat them the same way you would if you were roasting potatoes or other vegetables in the oven.  Bake on 200 C for 15-20 minutes. Flip once about half way through when you see they are golden brown on top.

Using your favorite tomato sauce, mix in cottage cheese and top with Parmesan, mozzarella, or jack cheese.

Vegetable Cheese Lasagna

A fantastic recipe! I highly recommend it.

Cheesy vegetable lasagna

It is pepper season here in Denmark. The really nice vegetable lady at the farmer’s market gets rid of all of her “second” quality vegetables on us. She understands that we want quantity not necessarily quality! She is a wonderful lady! So, because of this woman we had a lot of peppers and after 3 weeks of consuming massive amounts of peppers I was a bit bored. I was bored, but I still had 8 peppers in the fridge that needed to be used.  We had decided to make lasagna so I roasted the peppers and zucchini and the lasagna turned out superb!

Roasted Vegetables:

• Peppers
• Zucchini

Wash and slice peppers into halves. Take out the center and the seeds. Coat the bottom of a baking dish with oil. Pat peppers dry and then coat with oil. Sprinkle with oregano and salt. Wash zucchini then slice, coat with oil, and sprinkle with salt and oregano. The zucchini take less time to cook. I cooked half of the zucchini while i roasted the tops of the peppers and then took out the zucchini, turned the peppers over, and cooked the other half of the zucchini.  Bake at 180C for about 30 minutes. (15 minutes for the zucchini).

While the vegetables are roasting, I made tomato sauce in the TMix. I just sauteed 1 onion and 1 clove garlic and added a few cans of tomato. I probably added salt.  Let it simmer for 20 minutes.

Cream Sauce (also known as Béchamel) 

• 50 gr. flour (white or whole wheat)
• 450 gr. milk
• salt, pepper, nutmeg

Without rinsing T-mix of tomato sauce combine all ingredients in Tmix blend for 5 seconds. Heat on 100 for 7 minutes. Taste for flavoring and consistency. Add more liquid or flour if necessary.

Vegetable Cheese Lasagna

• roasted vegetables
• lasagna noodles (pre-cooked kind)
• 1 kilo tomato sauce
• 250 gr. mozzarella cheese
• 400-500 gr. cream sauce (bechamel)

Layer in the following order: Sauce, lasagna noodles, sauce, roasted vegetables, noodles, sauce, cheese, remaining vegetables, cream sauce, noodles, cheese, cream sauce.  I used pre-cooked noodles but i “blanched” them before put them in the lasagna. This was just to speed up the cooking time. By cooking pre-cooked noodles you also use less tomato sauce. Just remember the noodles use the liquid from the tomato sauce to cook. I also put the cheese on the top layer under a layer of sauce or cream sauce so that it doesn’t burn or stick to tin foil. Bake for 15 minutes or until cheese is melted and sides are bubbly at 180C.

Burritos con Salsa Blanca

The Salsa Blanca was an invention that turned out really well.  I had planned on using left over Chili and brown rice for Burritos, but when I looked in the fridge I saw that we also needed to use the mild feta cheese that we had. So, my task was to make a salsa with feta cheese that would be really good on the burritos. I looked a few things up on the Internet but I couldn’t find any suggestions. This is what I came up with- a tasty flavored white sauce for vegetable-bean tacos. It sort of reminded us of the white sauce they serve on Kebabs in Europe.  Carlos and I will make this again!

Salsa blanca:

• Feta
• Juice of 1 fresh lime
• 1/3 of a clove crushed garlic
• 1/2 Tbs basil
• black pepper to taste
• Cilantro
• 1/2-1 tbs buttermilk (to thin it)

Squeeze lime and add crushed garlic to it. Let sit for 10 minutes. Add all ingredients (except buttermilk) to T-mix and blend on 10 for 4 seconds. If you need to thin the sauce add just  bit of buttermilk. I use buttermilk because it will still be tangy like the lime.

Chili

We used leftover chili and the 3/4 cups brown rice I had left. I also added an extra zucchini I found. You could do the same thing with Bean tacos or sauteed vegetables. If you are converting Chili into burritos add more cumin and maybe a few more sauteed onions. If don’t have leftover chili you can use canned or cooked beans as follows:

Bean Tacos

• 2 onions
• 1 clove garlic
• 1 green pepper (optional)
• 2+ cups pinto or kidney beans
• 1 can (400 gr) whole or chopped tomatoes
• 1 tsp cumin
• 1 tsp oregano
• salt and pepper to taste

Saute onion, garlic and green pepper. Add beans and smash them or blend the beans in the T-mix. Add tomato juice and then the tomatoes. You might not need the whole can. Add spices and mix.

 

Bean Burrito with White Sauce