shredded mozzarella
Garlicky Prosciutto Chicken
Eggplant Roll-Ups (Eggplant Involtini)
The Story
Involtini. It’s an Italian culinary term that I like to think of as describing something delicious wrapped around a filling that’s even more delicious. That pretty much sums up Eggplant Involtini, or Eggplant Roll-Ups. For this recipe, eggplant slices are blanched, grilled, and then rolled around a smooth and cheesy mixture that sits in a shallow bed of sauce. Use your favorite store-bought red sauce or try my momma’s quick recipe for homemade marinara!
Zucchini Crust Pizza with Sautéed Tomatoes and Mushrooms
The Story
Zucchini. I’ve never been a huge fan… until now. Zucchini is all of a sudden one of my favorite veggies as the star ingredient in one of the best pizza crusts I’ve ever had. Move over, cauliflower pizza crust. I think this one tops it by a mile! You will love the way this pizza crust cooks up. The big secret is to make sure you squeeze, squeeze, squeeze out the water from the shredded zucchini. Once you make the crust, load it up with any of your favorite pizza toppings. Does dad love pizza and beer? Here’s the perfect Father’s Day gift from your kitchen!
Eggplant Parmesan Casserole
The Story
Our mothers, grandmothers, and even great-grandmothers had a secret weapon in the kitchen: the casserole. It could be made ahead of time and frozen until ready for use. It could feed a hungry crowd and it always seemed to taste better the next day. In my family, one of our favorite casseroles has always been Eggplant Parmesan. My momma figured out years ago how to get the eggplant softened and still have the pan-grilled flavor. Her homemade marinara sauce only takes 20 minutes to make, from start to finish, so it’s the perfect “sugo” to go in between the delicious slices of eggplant and cheese. With the holidays right around the corner, here’s a great dish for family gatherings that can be made ahead of time or enjoyed freshly made and piping hot, right out of the oven.
