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Cheesy Eggplant Parmigiana

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:

  1. Slice eggplant into 1/2 inch slices, layer on paper towels and salt. Set aside for 15 minutes then flip and repeat.
     

  2. Combine ricotta, eggs, grated cheese and parsley and season with salt & pepper.
    Rinse eggplant and pat dry.
     

  3. 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.
     

  4. 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.
     

  5. 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.

 


Crustless Goat Cheese Quiche

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
 
  1. Heat 2 Tbs. oil in large skillet and saute mushrooms, remove and set aside.
     

  2. Add remaining oil and saute spinach, scallions and tomatoes until almost all the liquid is gone.
     

  3. Add to mushrooms. In large mixing bowl, beat eggs, milk and mustard. Add salt & pepper and
    fold in crumbled cheese.
     

  4. Gently blend the mushroom mixture (should be slightly cooled) into the egg mixture and pour into
    a lightly buttered 9 inch round pie plate.
     

  5. Bake at 400 degrees for about 30 minutes. Cut into wedges and serve or may be frozen.