Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large, or two medium eggplants

16 ounces mozzarella

1 quart marinara sauce (recipe below)

3 eggs

1 cup all purpose flour

1 1/2 cups Italian Bread Crumbs

Cooking vegetable oil spray

Directions:

1. Pre-heat oven to 375 F. Set up three bowls for breading. In the first, all-purpose flour. In the second,      three eggs beaten. In the third, Italian Bread Crumbs

2. Pare the skin off the eggplant(s) and slice into slightly less than 1/4” thick slices, until you get 12-15 pieces. The skin has a bitter after taste, that’s why I remove it.

3. Coat each slice with flour, then egg wash, then bread crumbs. Place them on a pre-sprayed cookie sheet.

4. Bake in oven for 20-30 minutes, turning them over 1/2 way, until they brown.’

5. Coat each with sauce, then a quality mozzarella ( I like Gilbani).

6. Return to oven, continue on bake at 375, then switch to broil once cheese starts to melt.

7. Broil until cheese starts to bubble, until your preference of doneness. I like them a little browned.

8. Serve with spaghetti and garlic bread, or alone. Enjoy!

Marinara Sauce:

Ingredients:

2 tablespoons olive oil

1 medium – large onion, diced

4 -5 cloves garlic, diced

1 pint fresh sliced mushrooms

1 28 oz. can Tuttorosso Crushed Tomatoes

1 28 oz. can Tuttorosso Tomato Sauce

1 28 oz. can Tuttorosso Tomato Puree

1 small can of tomato paste

2 tablespoons Italian seasoning

Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail

Ingredients

·       2 lobster tails, split along the center top

·       2 teaspoons butter, melted

·       15 buttery round crackers, crushed

·       1/2 cup jumbo lump crabmeat

·       1/4 cup clarified butter

·       1 tablespoon chopped fresh parsley leaves

·       1 teaspoon Old Bay seafood seasoning

·       1 clove garlic, minced

·       1 teaspoon lemon zest

·       1 tablespoon fresh lemon juice

·       1/4 teaspoon salt, or to taste

·       1/4 teaspoon freshly ground white pepper, or to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
3. Brush each portion of tail meat with 1 teaspoon melted butter.
4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 15 to 17 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

Ingredients:

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce (gluten-free, if desired)
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
1 pound large or Jumbo Shrimp (Tails on optional)

Directions:

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Save about 1/2 cup of marinade for later, if you want more drizzled  over the cooked shrimp. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20-30 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve over rice, or spinach.

** Recipe courtesy of Bobby Flay