Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Eggplant-Parmesan Toast

Ingredients:

  • 1 medium-sized eggplant
  • 1 slice fresh mozzarella cheese (any type of cheese besides cheddar works)
  • 1 tbsp parmesan cheese
  • 1 slice tuscan/sourdough bread
  • 1 tbsp marinara sauce
  • 1/2 onion (chopped)
  • 1 tomato (chopped)
  • 2 cloves garlic (chopped)
  • 1 tbsp oil
  • salt and pepper (to taste)

Instructions:

  1. Wash the eggplant. Wrap it in aluminum foil drizzled with oil and bake for 45 minutes – 1 hour.
  2. When cooked, remove the skin of the eggplant and mash with a fork in a bowl.
  3. Heat the remaining oil in a pan, and sauté the onion and garlic.
  4. After a few minutes, add the tomatoes and cook for five minutes.
  5. Add the eggplant to the mix and cook for 5 more minutes.
  6. Sprinkle the salt and pepper atop the eggplant.
  7. Spread the eggplant on top of a slice of bread so the eggplant covers the entire slice.
  8. Next, spread the marinara sauce atop the bread. Place the cheese slice on top of the bread.
  9. Sprinkle the parmesan cheese on the bread and toast until the cheese melts. Serve when hot.

*Remaining eggplant can be used to create more eggplant-parmesan toasts.

Angel-Hair Pasta with Tomato Cream Sauce

Ingredients:

  • 3 cups Marinara Sauce
  • 2/3 cup Evaporated Milk (5-ounce can)
  • 1(9-ounce) package Angel Hair Pasta
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Directions:

  1. Place the evaporated milk and marinara sauce in a medium saucepan.
  2. Cook over medium-high heat, stirring frequently for 4 to 6 minutes or until hot.
  3. Prepare pasta according to package directions; then drain and toss with sauce.
  4. Season with salt and ground black pepper to taste.
  5. Sprinkle with cheese and basil and serve.