Eggplant Parmesan

INGREDIENTS:

2 eggplant, cut into 3/4 inch slices

3 T sea salt

1/4 C seasoned bread crumbs

1/2 C olive oil

2 C cottage cheese

1 1/2 C shredded mozzarella cheese

1 C shredded Parmesan cheese

2 eggs, beaten

1 C chopped fresh basil (2T dried)

8 C pasta sauce below or you can use your favorite

Speghetti Sauce with Chunky Veggies

3 cans diced tomatoes

1 can tomato sauce

1 teas dried oregano

2 teas dried basil

1 T minced garlic

½ teas black pepper

½ teas thyme

½ teas rosemary

½ teas marjoram

1 C diced celery

½ C diced green pepper

1 C diced onion

1 C sliced mushroom

Simmer together until vegetables are soft, salt to taste if needed….

DIRECTIONS:

1.  Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

2.  Preheat oven to 350 degrees F. In a medium bowl, mix the cottage cheese, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

3.  Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat olive oil over medium heat. Dredge egg plant in bread crumbs and place one layer in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

4.  In a large oblong baking dish, evenly spread 2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

5.  Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

New York Strip Steak with Mushroom & Leek Gravy

I'm trying to remember a dish I made for company over the Christmas break.  I wanted to make steak, but that is difficult for 13 people.  Therefore, I came up with baking the steak covered in gravy.  It turned out and I want to remember what I did.  I may have to tweak the recipe when I try to do it again instead of from memory.....so anyway, here are my memories of something probably really good :D

no pictures yet either

New York strip steaks for each person

olive oil

salt and pepper

1 pounds mushrooms sliced

2 large leeks, sliced thin (or 2 C onion)

Leaves from 2 sprigs fresh thyme or more

½ teaspoon dried rosemary

2 cloves garlic, chopped

1/4 cup dry red wine

4 Cups beef broth

2 Tablespoons or less corn starch as needed to thicken

Beef Base or bouillon

Directions

Heat 2 tablespoons oil in a large saute pan or electric fry pan with a medium-high heat. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and  brown all sides completely. Remove the steaks to a baking dish with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Turn the pan back on medium-high heat and add 1/4 cup olive oil. When the oil is hot, add the mushrooms and leeks, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season as desired with salt and pepper. Stir a few more times to cook the garlic.  Reduce the heat, add the wine, and simmer until almost evaporated. Add 2 C of the broth and cook that down until reduced by about one-half.  Thicken by adding corn starch to remaining 2 C broth and stir mixture into pan until the right consistency. Season with beef base (or bouillon), salt and pepper to taste.  Pour thick gravy over the steaks.

Bake at 350 until meat thermometer reads desired temperature….I took it to 160 degrees.

Serve with garlic mashed potatoes.