Online Round 2 Recipe Crispy Eggplant And Pasta

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CRISPY EGGPLANT PARMESAN



Crispy Eggplant Parmesan image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried Italian bread crumbs
1/2 cup cornmeal
1/4 cup grated Parmesan, divided
2 eggplants
1 cup shredded mozzarella cheese
2 tablespoons chopped parsley leaves, for garnish

Steps:

  • In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
  • Preheat oven to 375 degrees F.
  • Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
  • Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.

ROUND 2 RECIPE - SPINACH AND MUSHROOM PASTA



Round 2 Recipe - Spinach and Mushroom Pasta image

Provided by Sandra Lee

Time 15m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons canola oil
One 10-ounce package baby portabella mushrooms, sliced
Kosher salt and freshly ground black pepper
Reserved cooked onion from Spinach and Pasta Pie, recipe follows
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped garlic
Reserved spinach from Spinach and Pasta Pie
Reserved cooked pasta from Spinach and Pasta Pie
1/4 cup chopped fresh basil
1/4 cup grated Parmesan
1 tablespoon olive oil
3 large eggs, divided
Kosher salt and freshly ground black pepper
2 tablespoons canola oil, divided
One 16-ounce box spaghetti, cooked according to package directions, drained
1 medium onion, chopped
2 teaspoons chopped garlic
1/4 cup milk
2 teaspoons Italian seasoning
Half 4-ounce package crumbled feta cheese
Two 10-ounce packages frozen chopped spinach, thawed and drained
1 plum tomato, sliced thin
1/4 cup grated Parmesan

Steps:

  • In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
  • In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use).
  • In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.

ONLINE ROUND 2 RECIPE - EGGPLANT ROLLATINI



Online Round 2 Recipe - Eggplant Rollatini image

Provided by Sandra Lee

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1/2 medium onion, chopped
2 teaspoons minced garlic
1 (15-ounce) can crushed tomatoes
1 tablespoon chopped fresh basil leaves
Reserved ricotta filling from Veggie Lasagna recipe
1/2 cup grated mozzarella, divided
Reserved grilled eggplant from Veggie Lasagna recipe

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil.
  • In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese.
  • Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll
  • Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes.

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