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Cheesy Eggplant Parmigiana
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2 small eggplants
2 cups goat milk ricotta
2 eggs
1/4 grated cheese |
1 cup fresh parsley
1/2 cup olive oil
2 cups tomato sauce
salt for "draining" eggplants |
How to Prepare:
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Slice eggplant into 1/2 inch slices, layer on paper
towels and salt. Set aside for 15 minutes then flip and
repeat.
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Combine ricotta, eggs, grated cheese and parsley and
season with salt & pepper.
Rinse eggplant and pat dry.
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Heat 2 Tbs olive oil in skillet and sauté single layer
of eggplant until lightly browned, turning frequently
(do not add more oil). When browned, remove to paper
towels and add 2 Tbs more oil to cook remaining
eggplants.
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Spread 1/2 cup sauce on bottom of an oval 9x12 dish.
Arrange a layer of eggplant
over sauce and top each slice with a spoonful of
ricotta. Arrange a second layer of eggplant on top of
the first to cover gaps between slices of the first
layer. Add
ricotta and repeat with final layer.
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Cover well with sauce and add additional ricotta down
center of dish. Bake at 400 for 30 minutes or until
bubbling. Cool 10 minutes and serve.
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Crustless Goat Cheese Quiche
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Filling:
3 Tbs olive oil
10 oz sliced mushrooms
10 oz frozen, chopped spinach, thawed and squeezed dry
10 cherry tomatoes, halved
2 scallions, sliced
1/2 tsp fresh oregano, thyme and parsley (use 1/4 if
dried)
6 oz goat feta, crumbled |
Crustless quiche:
4 large eggs
1/2 evaporated milk (optional)
2 tsp dijon mustard
1/2 tsp salt and pepper
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Heat 2 Tbs. oil in large skillet and saute mushrooms,
remove and set aside.
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Add remaining oil and saute spinach, scallions and
tomatoes until almost all the liquid is gone.
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Add to mushrooms. In large mixing bowl, beat eggs, milk
and mustard. Add salt & pepper and
fold in crumbled cheese.
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Gently blend the mushroom mixture (should be slightly
cooled) into the egg mixture and pour into
a lightly buttered 9 inch round pie plate.
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Bake at 400 degrees for about 30 minutes. Cut into
wedges and serve or may be frozen.
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