Friday, July 29, 2011

Peach Cream Cheese Tart

I saw this tart a while back on the Foodie Bride, original recipe from Smells like Home and saved it for a special occasion.  As you know, peaches have been plentiful and so yummy lately.  I made an awesome peach crumble last summer and wanted to make some type of desert with them this year.  I decided I didn't need a special occasion to make this and just went for it!  You absolutely can not skip the lemon zest in the crust, its almost my favorite part!  I would make sure to keep your peach slices pretty thick as well.  I made my tart in a 9 inch tart pan and ended up having too much dough, but I can use it for another fun desert later, just make sure to get your crust thin.  Also I didn't worry about making the glaze, I just drizzled it with the leftover sauce from the peaches!

Off topic, well not really, but have you ever grilled peaches?  If you are grilling out, and feel like having some desert after, cut your peaches in half, turn your grill down low, sprinkle peaches with cinnamon sugar, and grill for just a few minutes on each side watching them carefully.  Top them with a dollop of vanilla icecream while still warm, to die for!

Lemon Zest Tart Crust:
2 cups all purpose flour
1/2 tsp salt
1/3 cup sugar
1 tsp lemon zest, preferably organic
2/3 cup (11 tbsp) chilled unsalted butter
1 large egg, lightly beaten
1/4 cup chilled heavy whipping cream (more as needed) (or half & half)

Cheese Filling:
8 oz cream cheese, at room temperature (I used light)
1/2 cup sugar
1/2 cup mascarpone cheese (I used ricotta)
1 tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 tsp salt

Fruit Topping
2 tsp ground cinnamon
1/2 cup sugar
5-6 large peaches, pears, or apples

Glaze (I skipped this)
1/2 cup apricot jam
3 tbsp brandy
3 tbsp water

To Make the Tart Crust:
Using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a large bowl on low speed about 30 seconds.  Cut the chilled butter into 1/2-inch pieces. Add the butter to the flour mixture and combine on low speed about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.  Continue mixing for 10 seconds longer.  If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.  Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll the dough out to 1/8-inch thickness on a generously floured flat surface.  Fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan.  Press it lightly into place.
Preheat the oven to 375 degrees F.

To Make the Filling:
Using a mixer fitted with a paddle attachment, beat the cream cheese and sugar in a large bowl on medium speed until fluffy.  Add the mascarpone and vanilla and beat on medium speed until combined.  Add the eggs and beat on medium-high for about 1 minute.  Add the flour and salt; mix on low speed until combined. Spoon the cream cheese mixture into the unbaked tart crust.

To Make the Fruit Topping:
In a medium bowl, stir the cinnamon and sugar together until combined.  Peel and pit the peaches, or peel and core the apples or pears, and cut them in half.  Score the outside of each half diagonally from top to bottom, starting at the top left corner and making 3 evenly spaced lines ending at the bottom right corner.  (Score only 7 halves.  The remaining fruit will be diced later.)  Repeat with three scores, starting at the top right corner and extending to the bottom left.  Coat the fruit in the cinnamon-sugar mixture.  Arrange 6 halves around the outer edge of the pie.  Place the seventh half in the center.  Cut the remaining fruit in 1/2-inch dice and coat with the remaining cinnamon-sugar mixture.  Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
Bake for 50 to 55 minutes.

To Make the Glaze:
About 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a small saucepan set over medium heat.  Continue heating until the mixture thickens slightly, about 5 minutes.
Remove the tart from the oven and brush the glaze over the top.  let cool at least 1 hour before serving.  When completely cool, this tart may be tightly covered and refrigerated for up to 2 days.  Serve at room temperature.

Thursday, July 28, 2011

Zucchini, Walnut, & Chocolate Chip Muffins

I went to the farmer's market with my mom on Saturday and found the hugest (word?) zucchini for only $2.  I had no idea how I would be able to use it all, but after chatting it up with the farmer I had plenty of ideas!  (I'll share a few others with you later.)  First up was some sort of zucchini bread.  I love zucchini bread.  Corey's mom has always made it, so he is a huge fan.  But of course, I have been fiending the muffins lately, so I decided to go the muffin route.  They are so easy to grab on the way out the door and we are consistently running late to work in the morning.  I knew I wanted to throw in a couple walnuts and chocolate chips, because they make everything better, and I stumbled upon this recipe from All Recipes.  I slightly modified to include whole wheat flour, olive oil, & less sugar.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup olive oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. I also sprinkled mine with a little brown sugar before putting them in the oven.  Bake at 350 degrees F for 20-25 minutes or until muffins test done.

HUGE zucchini

Wednesday, July 27, 2011

White Peach Sangria

This summer I bought a package through a local radio station with a few girlfriends to go to 6 country concerts for one price.  It has been an absolute blast!  There is nothing like attending a country concert outside, it just screams summer!  Last weekend was Rascal Flatts and it was extra special because my mom & my friend Kristin's mom came along for the ride.  We all typically get together beforehand for a few beers and everyone brings a snack to share.  This concert I decided to make Sangria instead!  I saw this recipe on a new blog I found My Life as a Mrs. and it was seriously so good.  You have got to make this!!!

1 (750 ml) bottle of dry white wine (I used a $2.50 Oak Leaf Pinot Grigio!)
1 cup sparkling apple juice (I could only find Welches sparkling white grape)
2/3 cup peach schnapps
1/3 cup simple syrup (see below for how to make this)
½ cup vodka
¼ lemon juice
1 green apple, diced or sliced
2 peaches, sliced into thin wedges
any other fruit you may have! (I used lemon, lime, apple, peach, & cherries)

Combine the Sangria ingredients in a large pitcher and stir well. Add sliced fruit setting aside a few wedges for garnishing the individual glasses. Refrigerate for a few hours, until chilled.  (I made this and served within a half hour).  Pour over ice and garnish with remaining fruit wedges.  You can even sugar your wine glass rims for fun!

Simple Syrup:
1/3 cup water
1/3 cup sugar
Combine in small sauce pan.  Bring to a boil until sugar is dissolved then remove from heat.  It should only take a few minutes.  Let cool completely.  This ratio gave me enough to use in the Sangria.

Monday, July 25, 2011

Lemon Shake-ups

I bought a bag of lemons the other day because it ended up being cheaper than just buying a few single lemons.  So then I needed something to do with all of them!  One of my friends at work suggested making some homemade lemonade and I loved the idea!  I always loved lemon shake ups at the fair when I was little so decided they would be easy to make!  Four ingredients:  water, lemon, sugar, and ice.  You can make this to your tastes as well - if you want it sweeter or tarter.

Lemon Shake-up
(makes one serving)

1/2 to 1 whole lemon, depending on the size
1 cup water
1 tablespoon sugar

Fill a cocktail shaker with ice.  Squeeze lemon juice over ice, add sugar and water.  Shake until mixed well.  Taste and add more lemon juice or sugar if needed.

Sunday, July 24, 2011

Grilled Pork Tenderloin with Peach Citrus Sauce

Sorry for the temporary break from blogging!  Sometimes you just feel like taking a break!  Let me tell you, this has been the summer of grilling & fruit for me (particularly peaches).  I can't wait to share some recipes with you!!!  This one is absolutely fabulous. 

I have had a hankering (yes I just said that) for some pork tenderloin after the last time of making it turned out so well.  I decided this time I wanted to grill it and previously saw a recipe for a pork tenderloin with mango.  I have been loving peaches lately so I thought I would copy the idea of making a sweet sauce by using some fresh peaches.  This turned out awesome!  I also made some caramelized onions & red pepper to go on the side and eat with the pork because I live with caramelized onions biggest fan and it was a really yummy addition!  Sort of savory and sweet on top of that awesome tender grilled pork.

1 to 1 1/2 pound pork tenderloin 
Salt & Pepper 
1/2 large onion 
1/2 red pepper 
2 tablespoons butter 
2 tablespoons sugar 
2 or 3 ripe peaches 
3 tablespoons brown sugar 
1/4 cup water 
1/4 cup orange juice 
1/4 teaspoon smoked paprika 
1/4 teaspoon crushed red pepper 

Preheat grill to medium heat. 

Start caramelizing your onions:  Melt butter and sugar together over low heat in skillet.  Add sliced onion & red pepper and continue cooking until caramelized. 

Slice tenderloin in half if it is too thick so you can get even cooking (mine was already sliced when I opened the package).  Sprinkle both sides liberally with salt & pepper.  Grill tenderloin for 5 minutes on each side or until cooked through but still very slightly pink on the inside.  Continue cooking if needed. 

Simmer diced peaches, brown sugar, water, OJ, paprika, & crushed red pepper in small sauce pan over low heat.  I cooked this just long enough so the sauce thickened up but the peaches didn't break down. 

Slice pork, top with peach sauce,  and serve with onions & red pepper alongside.

Wednesday, July 13, 2011

Ranch & Rosemary Chicken Skewers

I wasn't sure what to think of the ranch & rosemary combo when I torn this recipe out of the newspaper the other day, but I like ranch & rosemary separate so I thought I would give it a shot!  The marinade turned out awesome!  And I really liked them cooked on skewers.  But I think next time the chicken would be great served over a big greek salad with feta, tomatoes, red onion, & kalamata olives (for Cor).  That would be my suggestion for you, but they are great as is, also!  This is a super easy recipe to put together.  Mix up the marinade and pour over chicken the night before, then after work all you have to do is skewer the chicken and throw it on the grill!

Ranch & Rosemary Chicken Skewers
serves 2

1/4 cup olive oil
1/4 cup ranch dressing
1 1/2 tablespoon Worcestershire
1 or 2 sprigs fresh rosemary, diced (or more if you wish!)
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
dash of black pepper
1/2 teaspoon sugar
3 chicken breasts, cut into large bite size pieces
wooden skewers

Mix all marinade ingredients together in a tupperware and toss in chicken to coat.  Marinade overnight or for at least an hour.  (Tip: Rosemary leaves will easily come off the sprig if you slowly slide your fingers down toward the bottom).

I also grilled some pita bread, brush it both sides with olive oil & sprinkle with salt.   Only cook it for a minute or two on each side so it stays soft!

Tuesday, July 12, 2011

Chicken, Asparagus & Pistachio Stir Fry

I have had this recipe saved from the Eating Well site for probably just under two years.  I've been dying to make it, but never allow myself to spend the money on those stinking pistachios…they are always soooo expensive!  But a week or so ago I found them for a pretty reasonable price at Trader Joes!  Corey loves stir fry so I knew we would both love it!  I made a few changes to the original recipe based on what I had already and our tastes and also threw in some edamame to use it up which was a great addition.  The recipe below is not very spicy so I added a lot more of the chili sauce so feel free to as well if you like it spicy like us!

2 tablespoons toasted sesame oil
1/2 to a full bunch of fresh asparagus, tough ends trimmed, cut into 1-inch pieces
2 or 3 chicken breasts, cut into bite-size pieces
4 green onions, white & green parts, chopped
1/4 cup edamame
1 or 2 teaspoons each powdered ginger & garlic powder
salt & pepper to taste 
1 or 2 teaspoons sweet chile sauce
1 or 2 teaspoons hot chile sauce
1/4 cup shelled salted pistachios, coarsely chopped
Sesame seeds
1/2 package thin rice noodles

Heat oil in a wok or large skillet over high heat. Bring a pot of water to a boil.  Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Once water is boiling, add in your noodles and remove from heat, cover for 8-10 minutes while you cook the stir fry.  Stir in green onions, edamame, & seasonings; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. (Tip: if you find that the "sauce" has become too watery for you, you can add a small teaspoon of cornstarch and stir to thicken the sauce and allow it to coat the chicken better.)  Stir in pistachios and serve immediately.  Top rice noodles with stir fry and sprinkle with sesame seeds. 

Sunday, July 10, 2011

Bisquick Strawberry Shortcakes

I needed to use up a huge package of strawberries a couple weeks ago so I made these strawberry cream cheese muffins and some strawberry shortcakes.  I decided to go the easy bisquick route because it never fails to turn out with a great product!!!  These shortcakes were no exception, so yummy.  Corey's sister & boyfriend were over for dinner so she made these for me while I cooked up the philly cheesesteaks

Recipe courtesy of the bisquick box.  We halved this recipe and it yeilded 6 good sized shortcakes.
2 1/3 c. Bisquick mix
1/2 c. milk
3 Tbsp. Sugar
3 Tbsp. Margarine (melted)
4 c. sliced Strawberries
12 servings Cool Whip Lite or Fat Free

Preheat oven to 350 degrees. Mix ingredients together. On an ungreased cooking sheet, drop 12 spoonfuls on the cooking sheet.
Bake 10-12 minutes, or until golden brown.
Slice in half, layer with strawberries. Top with Cool Whip and strawberries.

some pics from the 4th - we had our first fire in our new fire pit!

enjoying some fireworks from our back porch!


Grilled Corn, Tomato, & Zucchini Pasta

I had to grocery shop with no list & no planning last Monday after being out of town all weekend before.  We all know by now that I do not like doing this.  But we also know that sometimes the best things come of it!  And that was definitely the case here!  I walked into the produce aisle and the first thing I saw was the huge pile of ears of corn.  We love sweet corn so I decided to pick up a few ears since it is so cheap right now.  As I was continuing to browse the produce, I saw grape tomatoes that looked really good and then it hit me!  I could make a grilled corn pasta that I have seen on a few different blogs this summer.  I wasn't sure if Corey would love it, but it looked so yummy so I thought I would give it a shot.  I picked up some zucchini & yellow squash and remembered that I also had a few small peppadew peppers in the fridge to use up.  I ended up loosely following the recipe on How Sweet and it turned out awesome!  This is the perfect summer pasta.  Me and Corey both loved it!

1/2 box whole wheat pasta (spagetti or fettachini would be best)
3 large ears of corn
1/2 pint grape tomatoes
3 or 4 small sweet peppers (I had orange and yellow peppadews)
2 garlic cloves, minced
1/4 cup + 3-4 tablespoons olive oil
1/4 cup parmesan cheese
salt and pepper
2 chicken breasts (optional)

Preheat the grill on the highest setting.  Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper.  You can leave it in the husks or wrap it in one layer of aluminum foil, but I just threw them on the grill naked.  Lay corn on the grill on direct heat and cook on each side for about 5-8 minutes before rotating, I think mine took about 40 minutes total.  After corn starts cooking, add tomatoes & peppers to a grill basket.  Brush with olive oil and season with salt and pepper, then add basket to grill.  Slice zucchini & squash long ways & repeat the same (oiling, salt/pepper), then add to grill.  Also season chicken breasts how you wish and grill them on both sides.

Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once veggies are finished, take off the grill and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice the other veggies (not the tomatoes) into bite size pieces.  Add veggies to pasta.  Serve pasta in bowls.  Slice chicken breasts thin and place on top of pasta.  Top with additional shaved parmesan cheese.

my grilled veggies

Saturday, July 9, 2011

Jalopeno Cheese Grits

These grits come from a recipe the I once found on the Messy Aprons blog for Shrimp and Grits.  That meal was to die for.  And the grits are actually really easy to whip up on a lazy Saturday and have become one of me and Corey's favorites for a fun breakfast.  I half this recipe.

1 tablespoon butter
1 red bell pepper, chopped (1 1/2 cups)
1 yellow bell pepper, chopped (1 1/2 cups)
1 1/2 tablespoons minced seeded jalapeño chilies
1 garlic clove, minced
3 cups chicken stock (or water)
1 cup heavy cream (or half & half)
1 cup quick-cooking grits
1 1/2 cups shredded Monterey Jack cheese with pepper
Salt and pepper to taste
Cajin seasoning to taste (we add lots of this!!!)

Melt the butter in a skillet over medium-high heat. Add the bell peppers, chilies, and garlic. Sauté for 5 minutes or until the bell peppers are tender. Combine the chicken stock and cream in a large saucepan. Add the grits in a thin stream, whisking constantly. Whisk for 6 minutes or until the grits are cooked and the mixture has thickened. Add the bell pepper mixture and cheese. Cook until the cheese melts, stirring constantly. Season to taste.

Tuesday, July 5, 2011

Grilled Salmon Salad with Goat Cheese & Tomato Vinaigrette

Corey really wanted a grilled chicken salad tonight for dinner, but I felt like having salmon, so I did a quick internet search and found this recipe.  It was perfect since I had some goat cheese in the fridge that I needed to use up.  The recipe calls for pine nuts, which I think would be fabulous, but unfortunately I was out.  I subbed sunflower seeds and I think any nut would really work.  I could not believe how good the combination was of the warm, crispy, sweet salmon with the creamy goat cheese.  Awesome!  Recipe found on  I just winged it and didn't measure as I only made this salad for one (me!).

4 salmon fillets
3 tablespoons light brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette (see recipe below)
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Rinse salmon and pat dry. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture. Cover and chill at least 30 minutes or up to 4 hours.
2. Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
3. Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste

Tomato Vinaigrette

1 cup
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Strawberry Cream Cheese Muffins

I had a huge package of strawberries that I needed to use up before we went out of town for the weekend and decided to make two things with them, Strawberry Shortcake (recipe coming soon) and these muffins I had previously saved the recipe for.  Apparently I have a thing for muffins lately.  These muffins were really yummy, very moist and we loved the strawberries.  I was expecting a stronger cream cheese flavor having not baked with it before, but it was very mild, it mainly just made for an almost creamy muffin (sort of like the ricotta ones I made once).  I think the thing I would do next time is add more strawberries to the muffins - maybe go for 1 1/2 cups to 2 cups.  I also decided to add a lemon glaze to the top from the Lemon Poppyseed muffins I made a few weeks ago and would highly suggest this!

Strawberry Cream Cheese Muffins
adapted from Foodie Bride

2 cups flour (I used half whole wheat)
1/2 cup sugar (original recipe called for a full cup - you don't need it)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
8 oz cream cheese, softened (I used low fat)
1/4 cup butter, softened
2 eggs
1/2 cup buttermilk
1/2 tsp vanilla extract
1 1/4 cup chopped fresh strawberries, divided (use more if you desire)

Preheat the oven to 350 degrees.
In a mixer cream together the cream cheese, butter, and sugar. Add the eggs, buttermilk, and vanilla and mix until just combined.
In a bowl whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix. The batter will be thick, almost like cookie dough.
Fold in 1 cup of strawberries. Spoon batter into a paper lined muffin pan.
Fill the muffin cups about 3/4 of the way full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly press into the dough.
Bake for about 20 minutes, until the tops are golden. Cool on a cooling rack for about 15 minutes.

For the Glaze
1/2 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice (add more powdered sugar if you want it thicker, I like the stronger lemon flavor though).  Drizzle over the top of cooled muffins.

Eggplant Parmesan

After grilling out some eggplant a few weeks ago I remembered making this eggplant parmesan last summer that was so good.  Before I met Corey I don't think I would have ever thought to order eggplant parm, but it was one of his favs.  One time he ordered it out at our favorite restaurant Maggiano's and I fell in love.  This eggplant parm is so yummy.  It is relatively easy to make, it just takes some time so you might save it for a weekend meal (Sunday night anyone?)!  If you wanted you could use a jarred tomato sauce to make it easy or if you could get really fancy and make your own sauce.  I think next time I would just use a jarred sauce to make it easy.  Please learn from my mistake and do not make this on a Wednesday, or else your kitchen will be a disaster.  I halved the eggplant below and used the same quantities for the sauce, and baked it in a 13 x 9 pan.  I served with whole wheat spaghetti noodles.

Eggplant Parmesan
delightfully borrowed from Simply Recipes

2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.  I didn't have time so I skipped this step and mine didn't turn out too watery.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

frying up the eggplants

before the oven

yummy, cheesy straight out of the oven


we had it with caprese salad, one can never have too much fresh mozzarella in their life!