Baked Italian Couples Night

Jennie Russon and Kymberly Burgess

Eggplant Parmesan Napoleons

1 eggplant (about 1 lb.)

1 C. flour, seasoned with salt and pepper

3 eggs, beaten

1 1/2 c. panko bread crumbs

Extra-virgin olive oil for frying

8 slices fresh mozzarella cheese, 1/4 in. thick

8 slices tomato, 1/4 in. thick

Parmesan cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Slice eggplant into 1/4 in. thick rounds; season with salt and pepper. Place flour, eggs, and panko into separate shallow dishes. Bread teh eggplant by first dipping in flour, then egg, and finally panko. Heat 1/4 C. oil in large saute pan over med-high heat. Fry half the eggplant slices until golden on both sides, about 4 min. total, then transfer them to the prepared baking sheet. Fry remaining eggplant (use more oil if needed). Top each of the four eggplant slices with a slice of tomato and a slice of mozzarella. Layer with a second slice of eggplant, followed by another slice of tomato and another slice of mozzarella. Bake until cheese melts, about 15 min. Sprinkle Napoleons with Parmesan.

Citrus Salad

2 TBSP. fresh lime juice

2 TBSP. extra-virgin olive oil

2 tsp. of honey

3 C. jarred or fresh ruby red grapefruit segments, drained

3 C. jarred or fresh orange segments, drained

2 Tbsp. thinly sliced fresh basil

kosher salt to taste

minced zest of 1 lime

Whisk together lime juice, olive oil, honey, salt, and lime zest in a bowl for the vinaigrette. Combine citrus segments in a large bowl; toss with vinaigrette. Garnish each serving with sliced basil and a basil sprig.

Garlic Buns

6 frozen dinner roll dough balls

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 tsp. minced garlic

2 Tbsp. grated parmesan cheese

1 Tbsp. minced fresh parsley

Kosher salt to taste

Thaw balls of dough according to package directions. When soft, cut each in half and reshape into rounds. place rounds 1-2 inches apart on a baking sheet that's been lightly coated with nonstick spray. Cover rolls loosely with a damp cloth or plastic wrap. Let them rise at room temperature until doubled, about 1 hour. Preheat oven to 350. Bake rolls until golden, about 15 min. Warm butter, oil, and garlic in a small saucepan over med-low heat. Cook until garlic is fragrant, about 5 min. But don't allow butter to brown. Brush rolls with garlic butter. Transfer rolls to a bowl; toss with parmesan, parsley and salt.

Brie and Ham sandwiches

4 center-cut slices sourdough or country Italian boule (1/2 in thick)

2-3 Tbsp. extra-virgin olive oil

1/2 lb. brie cheese, sliced , divided

4 oz. deli-sliced ham, divided

1/2 C. grated tart apple

2 Tbsp. extra-virgin olive oil

1 Tbsp. apple cider vinegar

1 tsp. whole-grain mustard

1/2 tsp. sugar

3 C. mesclun greens

Kosher salt and pepper to taste

Brush bread with oil; arrange slices on the prepared baking sheet. Toast bread under broiler. Remove bread; leave broiler on. Top each bread slice with 2 oz. brie and 1 oz. ham. Broil until cheese melts, 1-2 min. more. Whisk together grated apple, 2 Tbsp. oil, vinegar, mustard, and sugar in a bowl. Add mesclun; toss to coat. Season greens with salt and pepper. Divide greens among four toasted sandwiches. Cut each sandwich into four pieces.

Main Course

Lasagna:

Prepare in a 9X13 Casserole Dish

Cottage Cheese 16 oz.

1 Egg

Lasagna Noodles

Medium Cheddar Cheese

Mozzarella Cheese

Marinara Sauce:

2 lbs. Of Hamburger

1 Green Pepper Chopped

½ Onion Chopped

1 small can of Mushrooms

28 oz Can of Diced Tomatoes

2- 15 oz Cans of Tomato Sauce

Salt, Garlic Salt, and Pepper

Fry Hamburger, Onion, and Pepper with seasoning. Add Mushrooms, Tomatoes, Tomato Sauce (use 2 to 1 ½ cans depending on how much juice you want). Simmer for 10 minuets. (We use this sauce for Spaghetti also).

Cook Lasagna Noodles as directed on box

Mix 1 Egg into cottage cheese

Grate Cheese (you need a lot)

Layer:

Noodles

½ Marinara Sauce

½ of the Cottage Cheese Mixture

Cover with Cheddar

Cover with Mozzarella

Repeat one more time

Cook at 350 for 20 to 30 minuets till hot (not covered) let sit for 10 to 15 minuets.

Harlican Dessert – We make this typically in a 10 inch pie plate – but you can also do it in about 8 ramekins.

1 pkg of Graham Crackers

¾ Cube of Butter

1/8 cup Sugar

1 Tblsp of Cornstarch

½ cup of Sugar

1 ¾ cup of milk

4 Eggs – Seperated

1 pkg of Knox Gelatin

¼ Cup of Water

1 square of Bakers Unsweetened Chocolate

1 tsp Vanilla

½ Cup Sugar

½ Pint of Heavy Whipping Cream

1 Chocolate Candy Bar

Crust:

1 of 3 pkgs of Graham Crackers in a box

¾ of a cube of butter

1/8 cup sugar

Put your graham crackers in a Ziploc and remove the air then with a rolling pin crush the crackers until they are fine. Add Softened butter, and sugar and cut in with a knife until it is well mixed. Press into pie plate of ramekins.

Pie filling: There are 2 layers that you make at this point.

In a small bowl mix: 1 Tblsp Cornstarch, ½ Cup Sugar stir together well.

In a heavy sauce pan mix: 4 Egg Yolks (keep the whites for later), 1 ¾ cup of milk

Slowly stir in cornstarch and sugar mixture. Cook this over medium heat, stirring constantly until mixture thickens like a runny pudding. Remove from heat and set aside.

In a small bowl mix: 1 pkg. Of Knox Gelatin, and ¼ cup of cold water - add this to pudding mixture.

Divide Mixture in ½ (if you like less of a chocolate layer divide it by 1/3 for chocolate layer and 2/3 for custard layer).

In another small bowl melt 1 square Bakers Unsweetened Chocolate in the microwave – remove and stir in 1 tsp. Of vanilla. - add this to ½ of your pudding mixture, beat it with beaters until mixed well. Pour this over your graham cracker crust, put it in the fridge to cool.

In a mixing bowl beat your egg whites that you kept until they form peaks. Slowly pour in ½ cup of sugar while beating with mixer. With a spoon, fold in remaining ½ of pudding mixture. Pour over Chocolate in pie plate. Refrigerate for 2 or more hours. We usually make it in the mid morning for an evening dinner.

When you are ready to serve beat ½ pint of heavy whipping cream (sweeten your whipping cream with powdered sugar to taste – about a ¼ cup - and a tsp of vanilla) Pour over custard. Shave a chocolate candy bar over the top with cheese grater. - Good luck with this one, hope you have a good dishwasher when it's over!