Pasta Weesie - NJ Fresh Style!

In case you don't know, Pasta Weesie is one of my favorite dishes from Carrabba's. I put my own twist on it here for you!

15-20 small shrimp, peeled and tails removed
10 porcini mushrooms, stems removed and sliced
1/2 cup frozen peas
1 garlic clove, minced
1 cup prepared alfredo sauce
1/2 lb cooked linguine
3 tbsp butter
Zest and juice of 1/2 a lemon
Parmesan cheese
Salt and pepper

In a large saute pan, cook the mushrooms until soft. Remove from pan and set aside. In the same pan, partially cook the shrimp. Season with salt and pepper. Add the garlic, peas and cooked mushrooms to the pan. Saute for 2-3 minutes. Add the butter, zest and lemon juice. Cook until butter melts.
Add the alfredo sauce and the pasta. Stir to combine until noodles are completely coated in sauce. Season with more salt and pepper to taste. Sprinkle with parmesan cheese. Serve hot.

*Oh. My. Goodness. Talk about delicious. This pasta dish is so creamy and good, you will not want to stop eating it. It is even good if you leave the shrimp out. You could substitute chicken if you really wanted to. I just love pasta dishes that include everything you need in one dish: meat, starch and vegetables. If this dish wasn't so rich, I would make it every week!

My soul will be satisfied as with the richest of foods; with singing lips my mouth will praise you. Psalm 63:5

Baked Ziti

1 box ziti pasta, cooked
32 oz. jar marinara sauce
1 lb. ground beef, cooked and drained
1 12-oz pkg chopped frozen spinach, thawed and drained
15 oz. ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup parmesan cheese
2 tbsp fresh parsley, minced
1 egg, beaten
1 clove garlic, minced
Salt and pepper

Heat the oven to 375 degrees.
In a large bowl, mix together the cooked beef with the marinara, ricotta, spinachmozzarella, parm, egg, garlic, parsley, salt and pepper. Stir to combine. Carefully mix in the cooked ziti noodles. Pour into a greased 13x9-in. baking dish. Sprinkle more cheese over the top. Bake covered for 45-60 minutes until cheese is bubbly and golden brown on top.

*One word: YUM. This is a great dish to make when you need to do some spring cleaning in your kitchen. You can pretty much put anything you want in the ziti, as long as you have the sauce, pasta and cheeses. If you don't like your ziti with ground beef, leave it out or substitute it with something else: ground turkey, sausage, whatever you like. This is a great dish that is heartwarming, as well as belly-filling!

He who finds a wife finds what is good and receives favor from the LORD. Proverbs 18:22

Mushroom Lasagna

Photo taken by Evan Walter

About 9 lasagna noodles
6 porcini or shitake mushrooms, chopped
1 1/2 cup ricotta cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup each mozzarella & parmesan cheese plus more for sprinkling on top
1 egg
Salt & Pepper
About 1 1/2 cups of your favorite Alfredo or Marinara sauce

Preheat oven to 400 degrees F.
Cook the noodles according to the package directions. Drain and set aside flat on a paper towel. While the noodles are cooking, mix together the ricotta cheese, mushrooms, mozzarella, parmesan, spinach, egg and salt & pepper until well blended.
Once the noodles are cooked, in an 8x8 inch baking dish, spray liberally with cooking spray. Put a layer of noodles down, then a layer of the ricotta cheese mixture, then more mozzarella. Repeat until you reach the top of the dish, and make sure to end with noodles. Pour the sauce over everything, sprinkle some more parmesan cheese overtop, and cover with aluminum foil. Bake for 20 minutes, remove the foil and bake another 10-15 minutes, or until bubbly and golden brown on top. Serve hot with extra sauce on the side.

*I like this recipe a lot. The mushrooms give the lasagna a nice meatiness without having any meat in it. If you don't like mushrooms, you could always leave them out, but believe me - you can't even tell they're in there! I wouldn't recommend using button mushrooms for this only because they don't have much flavor, and don't lend as much meatiness as a porcini or shitake mushroom. However, if you can't find porcini or shitakes, go ahead and use button mushrooms. Serve this with our So Yummy Garlic Bread and you've got yourself a great meal!

Be imitators of God, therefore, as dearly loved children and live a life of love, just as Christ loved us and gave himself up for us as a fragrant offering and sacrifice to God. Ephesians 5:1-2

Black Bean Burritos

1 can black beans, drained and rinsed
1 cup frozen peas
1 cup frozen corn kernels
1 tbsp butter
5-6 restaurant style tortillas
1 cup cooked rice
Other grilled veggies (peppers, onions, etc.)
Sour cream & salsa
Cheese

In a large skillet, melt the butter and combine the black beans with the corn and peas. Saute until just barely heated through - about 5 minutes. Add the cooked rice to the skillet and stir to combine. Cook an additional 1-2 minutes until all is heated through.
Heat the tortillas in the microwave or oven as directed on the package. Pile up your burritos however you like and enjoy!

*Black bean burritos have got to be one of my favorite things to eat in the world. Yes, in the world! If I ever go to a restaurant and I see that they have black bean burritos, I will most likely order that. I just think they have such great flavor and heartiness. I love the smell of grilled onions and peppers together. And of course, it has to be slathered in sour cream and cheese! I hope you enjoy these deeeeelicious burritos as much as I do!

Therefore, prepare your minds for action; be self-controlled; set your hope fully on the grace to be given you when Jesus Christ is revealed. 1 Peter 1:13

Grilled Veggie Pizza

Makes 1 14-inch pizza
1 package dry active yeast
1/4 cup warm water
2 1/4 cups flour
1 tsp kosher salt
1 1/2 tbsp olive oil
Veggies of your choice:
Onions, peppers, mushrooms, squash, eggplant, etc.
Cheese
Tomato Sauce

Put the yeast and 1/4 cup of the water into a bowl, and stir to dissolve the yeast. Let stand for 1 minute. In a large warm bowl, sift together the flour and salt. Make a well in the center and pour in the yeast mixture, oil and the rest of the water.
With your hands, mix together the liquids with the flour until combined, and the dough holds together. Turn out onto a floured board. Knead the dough until it is smooth and silky, about 10 minutes.
Shape the dough into a ball and place in an oiled bowl. Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, grill the vegetables on a stovetop or outdoor grill until they have nice grill-marks and just begin to soften. (You could also roast the veggies on a sheet pan in the oven for about 10 minutes at 400 degrees). Set aside.
Turn the dough out onto a floured board and knead again until the dough is smooth. Roll out the dough, or toss by hand, gently stretching the dough as you work, and until it is in about a 14-inch circle or square.
Transfer the pizza dough to a well oiled baking sheet, top with your favorite pizza toppings, and bake at 475 degrees for about 15 minutes or until cheese is melted and bubbly.

*Pizza is great no matter what you top it with. You could even make it a white pizza by using ricotta cheese instead of tomato sauce. And even though it takes a bit of time to allow the dough to rise, it is so worth it in the end. Something about making pizza yourself is so rewarding. Get the kids to help you knead the dough, and let them top their own pizzas. You can also break the dough into smaller pieces to make "personal pizzas." Have fun with it!

In famine he will ransom you from death, and in battle from the stroke of the sword. Job 5:20

Eggplant Saltimbocca

1 large eggplant sliced long ways (from stem to root) about 1/4 inch thick)
1/2 lb thinly sliced prosciutto
1/2 lb sliced mozzarella (the kind you would put on a sandwich)
1 cup frozen spinach, thawed and squeezed very dry
1 egg, beaten
1 cup seasoned dried bread crumbs
Olive oil for frying
Salt and pepper

On one slice of eggplant, layer a piece of prosciutto, mozzarella, and a little bit of the spinach. Season with salt and pepper. Lay another piece of eggplant over the top to essentially make an eggplant sandwich. Continue with the rest of the eggplant. Heat a large skillet with enough oil to coat the bottom of the pan.
Meanwhile, dip each side of the eggplant sandwiches in the egg and then the bread crumbs, shaking off the excess. Fry on both sides until golden brown and crispy, and cheese has melted. Drain on a cooling rack and serve hot with garlic bread.

*The first recipe of the new year! The idea for this dish came to me while I was watching a cooking show on the Food Network. The host made it with zucchini, and I thought that it would work just as well with eggplant - since Evan LOVES eggplant. Turns out I was right! It's best to slice the eggplant as thin as you can so it cooks all the way through. If you have a mandoline slicer, those work great - just be sure to protect your hands!! Looking forward to many more recipes in 2010! Happy New Year!

This is what the LORD says— he who made a way through the sea, a path through the mighty waters, "Forget the former things; do not dwell on the past. See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the desert and streams in the wasteland. Isaiah 43:16, 18-19

THE TURKEY!!!

Obviously, the picture will have to wait until after Thanksgiving!
By the way, this recipe comes courtesy of Bon Appetit Magazine

Salt Rub
1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel

Turkey
1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) chicken stock

Make the salt rub up to a week ahead. Combine all the ingredients in a bowl, except the lemon peel. Seal tightly and store at room temp. Add the lemon peel just before using.
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups chicken stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

*Well, there you have it. Though not completely my recipe, this is how I plan to bake my bird this Thanksgiving. I highly recommend the salting method, because the flavor you get is unbeatable and the skin is so stinkin' crispy. I would love to hear how you plan to make your turkey, or even see some pictures! Good luck fellow turkey makers!

Give thanks to the LORD, for he is good; his love endures forever. Psalm 118:1

"Multicultural" Mac & Cheese

1 cup shredded New York Sharp Cheddar (yellow)
1 cup shredded Wisconsin White Cheddar
1 cup shredded Fontina
1 cup shredded Gruyere
1/2 lb macaroni noodles (or 1/2 box)
4 tbsp butter
4 tbsp flour
3 cups whole milk
Pinch nutmeg
Salt and Pepper
1/2 cup dried breadcrumbs
1-2 tbsp olive oil

Preheat oven to 375 degrees.
Cook the macaroni according to package directions.
Meanwhile, make the cheese sauce. Melt the butter in a large saucepan over medium heat. Slowly whisk in the flour, and cook for about 1 minute or until bubbly. Slowly whisk in the milk, whisking constantly and until smooth. Cook until sauce begins to thicken, stirring occasionally. Add salt, pepper and nutmeg once sauce is thick. Add the 4 cheeses together, a handful at a time until the sauce reaches a nice, thick "cheesyness" (you may not use all the cheese).
Drain the macaroni noodles and put back in the same pot. Pour the sauce over the noodles and mix well. Pour the mixture into a greased baking dish.
Combine the breadcrumbs with the olive oil and mix until the breadcrumbs are all moistened. Sprinkle over the top of the mac & cheese.
Bake for 30-35 minutes or until bubbly and golden brown on top.

*Why is this called "multicultural" mac & cheese? Because you are using 4 cheese from practically all over the world! 1 from New York, 1 from Wisconsin, 1 from Italy, and 1 from Switzerland. One of my youth group kids actually came up with the name, and I loved it, so it stuck! This mac is so easy to make, you will never want the boxed stuff again. It comes out so creamy and rich, and oh yeah, CHEESY! I like to sprinkle even more cheese on top under the breadcrumbs, just for more cheesyness. You know me, anytime there is chees involved, I am on board!! Enjoy!

Delight yourself in the LORD and he will give you the desires of your heart. Psalm 37:4

Chicken Pot Pie

1 9-inch pie crust
2 chicken breasts, cooked and shredded
1 cup frozen mixed vegetables
2 tbsp butter
2 tbsp flour
1 cup chicken stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten

Preheat oven to 375 degrees.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm chicken stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the shredded chicken, vegetables, sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.

*I sometimes surprise myself with how good something comes out. I have always made chicken pot pie the "easy" way, with cream of chicken soup and Bisquik biscuits on top. But man oh man, is this recipe easy. You can even make it ahead of time, assemble everything and just bake it when you're ready. The sauce is incredible - so much flavor and depth, you will love it. And the greatest part is that it's made from scratch! I even made my own pie crust for this one, and it was just phenomenal. There are those recipes that just warm your heart, soul, and belly - and this is one of them.

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11

Breakfast Pasta

Makes about 2-3 servings
1/2 lb linguine, or other long noodle (spaghetti, fettuccine)
2 eggs
1/2 cup whole milk, or half & half
4 strips bacon, diced
1 tsp each salt, pepper & dried parsley
1/2 tsp nutmeg

In a large skillet, fry the bacon bits until crispy. Remove from pan and drain on a paper towel. Set aside. Cook the pasta in salted boiling water, about 7-8 minutes.
Meanwhile, in a bowl beat together the eggs, milk, salt, pepper and parsley until very smooth. Set aside.
Leave about 1 tbsp of the bacon fat in the skillet. Heat the pan and toss in the cooked pasta. Toss to coat in the bacon fat. Off the heat, slowly add the egg mixture to the pasta. Stirring constantly, heat the eggs with the pasta, being careful not to really scramble the eggs. The eggs should be more like a sauce - not scrambled eggs over pasta. Turn off the heat and add the bacon. Stir to combine.
Sprinkle with fresh parsley and serve immediately.

*I saw this dish on "The Best Thing I Ever Ate: Breakfast" on the Food Network. It looked simple enough to make, so I decided to try it at home, but of course, I had to add BACON to it! On the show, the dish only had the egg sauce with the pasta and some fresh herbs. It looked a lot fancier than how I made it. The resulting dish turns out very savory and delicious. The eggs make a thick and creamy sauce for the pasta and it is so tasty. You just have to be careful not to scramble the eggs. Once you get the technique down, you can add whatever breakfast ingredients you like - sausage, veggies, fresh herbs. Now, would I say this is the best thing I ever ate? No, but it sure is tasty!!

Trust in the LORD forever, for the LORD, the LORD, is the Rock eternal. Isaiah 26:4

Chicken with Bacon and Mushrooms

4 boneless chicken breasts
4 slices bacon, diced
8 oz fresh mushrooms, sliced
1 small shallot, diced
1 garlic clove minced
1/2 cup chicken stock
8 oz sour cream
Salt & pepper
Fresh parsely, for garnish

Cook the bacon bits in a large skillet until crispy. Remove from pan and drain on a paper towel. Season the chicken with salt and pepper. Brown the chicken on both sides in the bacon drippings. Remove the chicken onto a plate, set aside. Saute the mushrooms, shallot and garlic in the pan until tender, about 5-7 minutes. Reduce the heat to low and add the stock. Return the chicken to the pan, cover & simmer 15-20 minutes, or until chicken is just cooked through. Remove chicken to serving platter and cover with foil to keep warm.
Continue to cook the sauce until reduced by about half. Add the sour cream and cook over low heat until heated through, stirring constantly. If the sauce is too thin, let stand for about 5-10 minutes. If too thick, add more stock.
Pour sauce over the chicken and sprinkle with the bacon and chopped parsley.
Serve hot over noodles or rice.

*Say it with me: "Bacon makes everything better!" I surprised myself with how good this recipe was. This is one of my mom's old recipes and it is just delicious. The chicken is so flavorful and tender, and the bacon and mushrooms give it a hearty feel that is so satisfying. This recipe would also work great with pork chops, just don't cook them as long as the chicken. I used white button mushrooms for this, but any mushroom would work: porcini, shitake, cremini, portobello, you name it. In fact, a variety of mushrooms would make this spectacular - kind of a wild mushroom dish. Go crazy with it and try this for yourself...you will love it!

Seek the LORD while he may be found; call on him while he is near. Isaiah 55:6

Chicken & Broccoli Pasta with Creamy Pesto

2 chicken breasts, cubed into bite-sized pieces
1/2 lb linguine, or other pasta
1 cup broccoli florets, cooked

For the creamy pesto:
1 cup Basic White Sauce
1 cup frozen spinach, thawed and drained thoroughly
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1/2 cup chopped walnuts
2 garlic cloves
1/2 cup grated parmesan cheese
1 cup olive oil
Salt and pepper

To make the pesto, in a food processor, combine the spinach, basil, parsley, walnuts, garlic and cheese. Season with salt and pepper. Pulse until combined. With the food processor on, pour in the olive oil slowly until it forms a thin paste. Scrape down the sides of the bowl and pulse again until it comes together. Mix together the white sauce with the pesto. Set aside.

Cook the pasta according to the package directions - about 8 minutes in boiling water. Season the chicken with salt and pepper. In a separate pan, cook the chicken cubes until no longer pink in the middle. Set aside. Once the pasta is done cooking, combine the chicken, pasta and broccoli in the pot you cooked the pasta in. Pour the pesto over the whole thing and toss to coat.
Serve immediately with garlic bread, and more parmesan cheese over the top.

*This is one of my favorite dishes. I love creamy sauces, and this is one of the best ones. It's a great way to make people think you went to a lot of trouble, but it's actually very simple. On a chilly night, I love to just curl up on the couch with a bowl of hot pasta like this. Add some red pepper flakes right at the end to add just a little kick to the dish. I promise, you will love this one.

Be strong and courageous. Do not be afraid or terrified because of them, for the LORD your God goes with you; he will never leave you nor forsake you. Deuteronomy 31:6

Pizza!!

Makes 1 14-inch pizza
1 package dry active yeast
1/4 cup warm water
2 1/4 cups flour
1 tsp kosher salt
1 1/2 tbsp olive oil

Put the yeast and 1/4 cup of the water into a bowl, and stir to dissolve the yeast. Let stand for 1 minute. In a large warm bowl, sift together the flour and salt. Make a well in the center and pour in the yeast mixture, oil and the rest of the water.
With your hands, mix together the liquids with the flour until combined, and the dough holds together. Turn out onto a floured board. Knead the dough until it is smooth and silky, about 10 minutes.
Shape the dough into a ball and place in an oiled bowl. Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
Turn the dough out onto a floured board and knead again until the dough is smooth. Roll out the dough, or toss by hand, gently stretching the dough as you work, and until it is in about a 14-inch circle or square.
Transfer to a well oiled baking sheet, top with your favorite pizza toppings, and bake at 450 degrees for about 20 minutes.

*This was so much fun to make, and I felt like I was a professional chef! Though it does take about 2 hours total to make, it is so worth it. It's a lot easier than you think, and you can make it however you want! You can add dried herbs to the dough, you can use wheat flour instead of regular flour, you can put any topping you want, the list goes on and on. The pizza I made was half pepperoni, half eggplant. And of course, lots of cheese! I used the tomato basil sauce we made a couple weeks ago for the sauce, and a blend of mozzarella cheese, cheddar and parmesan cheeses. Get the kids involved in this one too! Let them help you knead the dough and punch it down after it's done rising. Try it, you'll love it.

His divine power has given us everything we need for life and godliness through our knowledge of him who called us by his own glory and goodness. 2 Peter 1:3

Eggplant Lasagna

1 or 2 Japanese eggplants, sliced into rounds
About 9 lasagna noodles
1 1/2 cup ricotta cheese
1/2 cup frozen chopped spinach, thawed and thoroughly drained
1/4 cup each mozzarella & parmesan cheese
1 egg
Salt & Pepper
About 1 1/2 cups of your favorite Alfredo or Marinara sauce

Preheat oven to 400 degrees F.
Spread out the eggplant slices on a paper-towel lined baking sheet and sprinkle with salt. Allow to sit for about 20 minutes. Pat dry with a paper towel and rinse off the excess salt. Set aside.
Cook the noodles according to the package directions. Drain and set aside flat on a paper towel. While the noodles are cooking, mix together the ricotta cheese, mozzarella, parmesan, spinach, egg and salt & pepper until well blended.
Once the noodles are cooked, in an 8x8 inch baking dish, spray liberally with cooking spray. Put a layer of noodles down, then a thin layer of the ricotta cheese mixture, then a layer of eggplant slices. Repeat until you reach the top of the dish, and make sure to end with noodles. Pour the sauce over everything, sprinkle some more parmesan cheese overtop, and cover with aluminum foil. Bake for 20 minutes, remove the foil and bake another 10-15 minutes, or until bubbly and golden brown on top. Serve hot with extra sauce on the side.

*I am a huge fan of lasagna, but as you know, not a huge fan of eggplant. This recipe is a great way to fool people like me into eating it. The Japanese eggplant has a milder flavor than regular eggplant, which tends to be bitter the bigger it is. Remember, the bigger the eggplant, the more seeds it has in it, the more bitter it is. That is why the "salting" step is so important. It draws out some of the bitter liquid from the eggplant and makes it tender and delicious. Don't forget the rinsing step either because otherwise you will have salty eggplant!

You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? Matthew 5:13a

Eggplant Parmesan

This recipe comes from another one of my favorite TV Chefs Mario Batali - however, it is modified slightly to accommodate tomato allergies, and also has provolone cheese instead of mozzarella. Please note the temperature changes in the oven during the cooking process!

1 large eggplant, sliced into thin discs
1 1/4 cup bechamel sauce (recipe follows)
1 bunch of fresh basil, chopped
4 slices of provolone cheese
Grated parmesan cheese
About 1/4 cup toasted breadcrumbs
Salt and pepper to taste

For the Bechamel Sauce:
1 tbsp butter
1 tbsp AP flour
1 1/4 cups whole milk
Salt, pepper and nutmeg, to taste

Melt the butter in a small saucepan and whisk in the flour for about 1 minute to cook out the raw flour taste. Slowly whisk in the milk and stir over medium-low heat until sauce has thickened. Season with salt, pepper and a pinch of nutmeg.
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Spread the eggplant slices in one layer over a baking dish brushed with olive oil. Season with salt and pepper. Bake at 450 degrees for about 15 minutes, or until golden brown on top. Remove from oven and allow to cool.
In a 9x12 glass baking dish, take the 4 largest slices of eggplant and space them out evenly in the dish. Cover with about 2 tbsp sauce, a pinch of the basil, 1 slice of provolone cheese, and a sprinkle of parmesan cheese. Repeat with the smaller slices, until you have built 4 little stacks of eggplant. Cover the tops with sauce and cheese. Sprinkle the toasted breadcrumbs over the top and drizzle a little bit of olive oil over the top. Bake uncovered for 20 minutes at 350 degrees or until cheese is melted and golden brown on top.
Serve hot or room temperature.

*I confess, I am not a huge fan of eggplant, but this recipe is a winner. It is a modern twist on a classic, and it is just as tasty, if not more. Since the eggplant is not fried, the dish is not as "heavy" as with traditional eggplant parm. This is a great vegetarian dish as well. We got the eggplant from a roadside vegetable stand out in Lambertville, NJ. Trust me on this, buying fruits and vegetables from farmer's markets is the best idea. Not only is it cheap, but it is much better quality. And of course, it's Jersey fresh!

Therefore, since we have been justified through faith, we have peace with God through our Lord Jesus Christ. Romans 5:1