Adapted from Simply in Season, serves 2-4
Date made: 6/19/2011
1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated
Split eggplant lengthwise, scoop out seeds, and discard. Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well. Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.
Showing posts with label bread crumbs. Show all posts
Showing posts with label bread crumbs. Show all posts
Sunday, June 26, 2011
Saturday, January 29, 2011
Broccoli Gratin
Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011
1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley
In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes. Sprinkle flour over onions and garlic. Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil. Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat. Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture. Bake for about 20 minutes at 350°F.
The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3. So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down. However, I think it's still yummy!
Date made: 1/28/2011
1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley
In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes. Sprinkle flour over onions and garlic. Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil. Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat. Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture. Bake for about 20 minutes at 350°F.
The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3. So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down. However, I think it's still yummy!
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