Jess's Recipes

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450.  Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.)  Arrange eggplant onto baking sheets.  Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side.  Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices.  Top with 1 T cheese mixture and spinach leaves.  Repeat layers. Bake until cheese is melted 8-10 mins.

3 medium eggplants 3/4 Cup parsley (more if needed depending on taste), leaves removed from stems 3 large garlic cloves, cut into thirds 2 to 3 C Italian breadcrumbs depending on consistency 1 1/2 C grated Romano cheese (from Arthur Ave if possible) olive oil if necessary to add moisture to balls 1. Roast eggplants at 350 degrees for1 hour. To roast, cut in half, score and put a little salt on top. 2. Clean eggplant out from skin and put into large mixing bowl. Add parsley and garlic and process until smooth. Scrape sides down as needed. Process until consistency of hummus - chunky and wet! 3. Remove mixture and return to mixing bowl. Add breadcrumbs and cheese and mix well. Should be the consistency of meatloaf. 4. Roll into balls approx. 1 inch each - ping pong ball size. Place on sprayed cookie sheet 5. Bake in a 375 degree oven for 30 minutes 6. Turn halfway through

2 Large Eggs 1/2 cup fine dry bread crumbs or yellow cornmeal 1 teaspoon dry oregano 1/4 cup freshly grated parmesan cheese 2 TBS olive oil 1 large eggplant, peeled (if desired) and cut crosswise into 1/2 inch thick slices Prep time: about 15 min Baking time: about 25 min In a shallow bowl, lightly beat eggs. In another shallow bowl, mix crumbs, oregano and cheese. Spread oil on two 10 by 15 inch rimmed baking sheets. Dip each eggplant slice in egs and drain briefly; then coat with crumb mixture and shake off excess. Place on baking sheets. Bake uncovered, in a 425F oven, turning once, until slices are browned and very soft when pressed (about 25 minutes). Transfer to a warm platter or plates. Serves 4 to 6