1 cup fresh parsley
1/2 cup olive oil
2 cups tomato sauce
salt for "draining" eggplants
How to Prepare:
Slice eggplant into 1/2 inch slices, layer on paper
towels and salt. Set aside for 15 minutes then flip and
Combine ricotta, eggs, grated cheese and parsley and
season with salt & pepper.
Rinse eggplant and pat dry.
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
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
ricotta and repeat with final layer.
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
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
6 oz goat feta, crumbled
4 large eggs
1/2 evaporated milk (optional)
2 tsp dijon mustard
1/2 tsp salt and pepper
Heat 2 Tbs. oil in large skillet and saute mushrooms,
remove and set aside.
Add remaining oil and saute spinach, scallions and
tomatoes until almost all the liquid is gone.
Add to mushrooms. In large mixing bowl, beat eggs, milk
and mustard. Add salt & pepper and
fold in crumbled cheese.
Gently blend the mushroom mixture (should be slightly
cooled) into the egg mixture and pour into
a lightly buttered 9 inch round pie plate.
Bake at 400 degrees for about 30 minutes. Cut into
wedges and serve or may be frozen.