Sunday, September 2, 2012

Salsa Verde

  • 1 1/2 lb tomatillos  (about 19)
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar  *EDIT*  try 1/2 of the 1/4 teaspoon of sugar and add remaining if needed.
  • 2 hot peppers stemmed, seeded and chopped
  • Salt to taste

1.  Remove papery husks from tomatillos and rinse well.
2.  Roast tomatillos:  cut tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

3.  Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt.
4.  Cool in refrigerator.

*EDIT*  We found this recipe on the Internet and it was very sweet so we adapted the recipe by cutting the sugar in half.  It was much better this way.

Eggplant Parmesan

This is a very simple recipe of baked Eggplant Parmesan but very good.

  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cup panko bread crumbs 
  • 2 tablespoons extra-virgin olive oil
  • 1 jar pasta sauce (I used 1 pint of our canned pasta sauce.)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese

1.  Preheat oven with a baking sheet inside to 375°F.  Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

2.  Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese


3.  Bake until the cheese melts and turns golden in spots, about 15 minutes.

*EDIT*  The above pictures were from the first time I baked this.   I now add one more step, before placing your dish in the oven, take a piece of aluminum foil large enough to cover dish.  Prior to covering fold the foil in half avoiding the foil touching the food, basically making a tent. This will keep the cheese from turning too dark.  Carefully remove the foil and bake another 2 minutes.