I am super excited to introduce to you Peggy from Spiced Peach, a great blog full of all things yummy. I connected with Peggy through the North East Bloggers Network and am inspired by her love of good, healthy, real food. Seriously, her website is chock full of recipes and food articles, incorporating great flavors, spices, and in-season ingredients. If she didn’t live so far away, I might just be sneakily knocking on her door around dinner time. Here we go…
Are you looking for inspiration on something fabulously tasty and easy to create with the sliced Mozzarella, Tomatoes, and Basil leftover from the party you hosted with some friends the day before?
In very little time, your party leftovers can transform to creating a lighter version meal of Eggplant Parmesan, even an eggplant parmesan dip of sorts by combining the same ingredients but instead chopping the roasted eggplant slices, once roasted and baking in a smaller dish served alongside thin slices of the remaining baguette on your counter.
Slice one large or two medium sized eggplants into circles, toss with a little bit of olive oil, salt and pepper then roast on a cookie sheet at 350 degrees until tender which will take about a half hour.
Meanwhile, chop a couple cloves of garlic; your leftover tomato slices from the day before, adding in a couple of extra chopped tomatoes (even soft ones) to provide a couple of cups in all, along with any remaining fresh basil, parsley, oregano, or any other fresh or dry herbs you want to add in.
Heat a small sauté pan with some olive oil; add in your chopped garlic, tomatoes, and fresh or dried herbs, and salt and pepper. Cook until your tomato mixture begins to break down, about five minutes, and then pour in your wine. Continue cooking on low until most of the liquid is absorbed but still juicy.
Chop your leftover fresh mozzarella slices into small pieces and transfer it to a bowl, mix together with some Parmesan cheese.
Your eggplant should be done by now.
Lightly grease a round heatproof dish, a large dish if you are making a light Eggplant Parmesan and a small crock if you are making a dip. Spoon a little tomato sauce around the bottom, top with a layer of roasted or chopped eggplant.
Top the eggplant with more spooned tomato sauce, and then a layer of the leftover fresh mozzarella mixed with the Parmesan cheese.
Finish the dish with one more layer of eggplant, tomatoes, and mixed cheeses.
Cook your Fresh and Light Eggplant Parmesan or dip for about twenty minutes in a 350-degree oven.
Peggy Gilbey McMackin is the creator and author of Spiced Peach Blog, a food blog along the spice road of friendship with an open table to all. A recipe based Blog; Feature Posts include Cultural Home Cooking, Cookbooks, Artisans, Farms, and Chefs to Team Family Tailgating. Peggy grew up in the family food business, cooked professionally at upscale restaurants in Philadelphia; she has additionally catered business and private functions. Early in her career, Peggy wrote food columns for a regional newspaper and provided freelance articles for a variety of food and agriculture publications, her degree is in agribusiness. http://www.spicedpeachblog.com
Thank you Peggy! Go visit Spiced Peach and bring a napkin. You might drool a bit!