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Eggplant parmigiano, on the menu

A friend shared her homegrown eggplant. So, parmigiano is what was cooking in my kitchen this weekend.


 Italian tomato sauce

2, 16 oz. can of tomato puree

1.5 cup of water

2 T extra virgin olive oil

1/2 medium yellow onion, minced

1 large bayleaf

Small bunch of fresh basil (reserve some to garnish final dish)

Large pinch of dried oregano

3 large garlic cloves, minced

1 t. Salt

Simmer on medium for 45-60 minutes.

Once done add 1/4 cup of Parmesean cheese to hot sauce. Add 1/4 cup of Ricotta cheese. Reserve both mozzarella & ricotta for assembling the eggplant.


1 sliced (med-thick) eggplant

Soak in salt water for 10 minutes, rinse off and pat dry.

Add 1 tab of Olive oil to a cast iron pan. Do in batches. Cook for 1-2 min, flipping as it browns.

Set aside eggplant

Shred mozzarella cheese

Assemble like you would lasagna layering sauce, eggplant, cheese.

Bake 30-45 minutes.

Let the entire dish sit for at least 30 minutes to soak up the sauce.

Serve and enjoy!

On the menu…

It’s cool & rainy today…perfect for this hearty pasta dish.
I’ve made this same dish using Summer veggies like yellow squash & zucchini which is just as yum. Today, I used sausage. See, I really do eat meat!

Garlic Pasta w/Sausage & veggies

One large red onion, sliced
5 cloves of freshly minced garlic (we ❤ garlic!)
1/4 c Extra Virgin Olive Oil ( I use Spanish, Goya brand)
3 hot Sausage links – saute on low w/onions…add the garlic in the last few minutes to avoid browning/burning.

1/4 box frozen peas (I use frozen veggies most of the time until the Farmer's Market is in full swing)
1 box frozen broccoli
Salt (as desired)
Pepper (as desired)
Parmesan cheese (as desired)

1 lb of any Pasta. cook (Penne, elbow, etc.)

Mix the sauteed veggies & meat into the cooked pasta. Add an additional 6 T of olive oil to the pasta & add salt, pepper and sprinkle with Parmesan cheese, if desired.

This serves a house full/ a lot of leftovers!

Buen provecho!