This is a recipe of baked layers of eggplant with ground meat sauce in between and topped with melted mozzarella cheese…a different version of the classical lasagna.
I love eggplant but sometimes I find it hard to make dishes with it…this time I decided to substitute the pasta used in lasagna for eggplants…it is easy to make, and it is delicious. I always make extra for next day lunch…
The recipe is pretty simple…and you can use whatever meat sauce that you use for pasta, therefore it can consist of turkey, pork, beef, or the mix of them. Just let your imagination flow…
- 2 large eggplant
- All-purpose flour
- 2 to 3 tablespoons olive oil
- Your favorite meat sauce
- Mozzarella cheese
- Fresh parsley or cilantro for garnish
Slice the eggplants into approximately ½ inch. Soak the sliced eggplants in water for a few minutes (you will notice that the water turn kind of yellowish), drain well.
In a deep dish place the all-purpose flour and coat the sliced eggplants both sides. Set aside.
In a fry pan add 1 tablespoon of olive oil and fry the coated eggplants under medium heat. Flip to the other side until both sides are golden. Remove the eggplants and place them on a paper towel to absorb the excess of oil. Do the same to the remaining eggplants.
In an oven proof dish, layer some meat sauce at the bottom of the dish, then add a layer of eggplant, and a layer of mozzarella cheese. Repeat with a meat layer and finish with the cheese on top.
Take to a preheated oven at 350F for approximately 20 minutes or until the cheese is melted.
Garnish with parsley or cilantro. Serve hot.
If you enjoy this version of lasagna using eggplant you might want to take a look at Esfiha, Baked Meat Pie recipe.
Did you know that the deep blue/purple color of the peel or skin of the eggplant contain anthocyanins? These antioxidants are known to prevent cancer, cardiovascular disease, aging, inflammation and neurological diseases.
Thank you for visiting Color Your Recipes…have a colorful week!
Bacon Chive Cheese Balls
This is another version of the Brazilian cheese balls or “pão de queijo”, and of course has an Asian twist since glutinous flour is added to the tapioca flour in order to give a softer and slightly chewy texture.
Since the combination of green onion or chives and bacon is so good in biscuits, I thought why not adding these into the original cheese balls…so this new version of pão de queijo was born.
These little treats are great because they can be made in advance and kept frozen until you are ready to serve. Just pop these at a preheated oven and they are ready in no time.
I have these (all kind of versions) in my freezer year around and some of our friends always request when they come to see us…and sometimes I have the feeling that they are visiting us so they can have some of these cheese balls.
I made 3 kinds, plain, bacon and chive with bacon…so it is up to you…but I must admit that after tasting the chives with bacon, the plain ones tasted pretty plain.
- 4 cups tapioca flour
- 1 cup glutinous flour
- 6 eggs
- 2/3 cup vegetable oil (sunflower, canola or corn)
- 1 ½ cups water
- 1 ½ teaspoons salt
- 1 cup parmesan cheese
- 12 oz munster cheese (can be substituted by parmesan cheese)
- 1 small bunch chive chopped finely and sauté in ½ tablespoon oil until golden and fragrant. I used the ones that I have grown in pots, you can do that too, please check Growing Green Onions.
- 1/3 cup of bacon, finely chopped and fried until crispy. Drain the fat and patch the bacon bits in paper towel to remove the excess of fat. I used the homemade Bacon Bits.
In a small pan add water, oil and salt, bring to boil. In the mixer bowl add all the flours and carefully add boiling water to the mixture. Mix gently until most of the liquid is absorbed by the flour mix.
Add one egg and some of the cheese, mix until the egg is incorporated to the dough, add another egg and more cheese. Repeat until all the egg and cheese are added to the dough.
At this point you can make the plain cheese balls by using two spoons, dip the spoons in the water before scooping the dough. Use one spoon to scoop and the other one to push the dough on cookie sheet with a silicone mat or parchment paper. To the 2/3 remaining dough add the bacon, mix well and scoop making into small balls. To the half remaining dough add the chives, mix and add scoop into small balls. Leave 1 ½ inch of space between the balls. When scooping the dough there is no need to make them a perfect, once in the oven the little balls will puff up and trust me they all will be rounded.
Bake the cheese balls in a preheated oven at 350F for 20 to 25 minutes.
To freeze the cheese balls…
Place the cheese balls in the freezer and let them freeze for approximately 3 hours or until totally frozen. Remove from the cookie sheet and store in an airtight container or freezer plastic bags.
When ready to bake, pop these cheese balls in a 350F preheated oven for approximately 30 to 35 minutes. For a crispy cheese balls, just increase the temperature to 400F for 5 more minutes. Serve hot or warm.
Did you know that pão de queijo in Brazil is a very popular for breakfast or as snack? As a matter of fact there is a very popular store called “Casa de Pão de Queijo” which translates into House of Cheese Bread, specializing with this cheese bread.
Thanks for visiting Color Your Recipes…have a colorful day!
Chicken and Cheese Pockets
Panko Crusted Panela Cheese
If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center.
Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great.
First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese.
I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad.
Panko + dry oregano to taste
1 egg + 1 tablespoon water
Oil for pan fry
Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use.
To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags.
I hope you enjoy this simple recipe using Panela cheese.
Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese.
Thank you for stopping by Simple Recipes!
Caprese Over Field of Greens
Am I cheating with this recipe? It is so simple that I almost feel embarrassed to post it. In spite of being such a simple recipe the salad looks very pretty and tasty with fresh basil. My basil plant by the kitchen window still very beautiful…no signs of Autumn yet. So here I am with the recipe…
Cherry tomatoes (or any small tomato)
Fresh small mozzarella balls
Virgin olive oil
Salt to taste
For the Caprese, slice the tomatoes and the fresh mozzarella in half. Cut the basil leaves into strips.
In a medium bowl toss together the fresh mozzarella, tomatoes, basil, and olive oil and salt to taste.
In another bowl place the mix greens and drizzle with olive oil and toss gently.
To assemble the salad, place the mix greens in a plate and top it with the Caprese salad. Ready to serve.
Can anything be easier and simpler than this?
I hope you enjoy this very simple recipe and have a great week!
Thank you for visiting Simple Recipes!
Mochi Bacon Cheese Balls
Jalapeno Cheese Bread
This is a very easy and simple way to make little bites of bread. The combination of jalapenos and cheese gives this bread a nice combination of flavors, it is great with any meal or just as an afternoon snack.
I used the bread dough from the Asian Sandwich Bread’s recipe, therefore the texture of the bread was very moist and soft.
1 recipe of bread dough
Jalapenos from can/jar, drained and chopped
2 cups shredded cheddar cheese
1 egg, beaten
Divide the dough into two balls. Open the dough in approximately 12 x 8 inches. With a knife make random horizontal cuts, spread the chopped jalapenos as you desire. Then cover with a cup of cheddar cheese. Roll the dough and cut into 12 small pieces. At this point, cheese will be all over, do not worry, just make a random form of dough and cheese. Place dough in small cups. Let them double in size. Just before baking the little bread, brush the top of the bread with the egg. Bake in a pre heated oven at 350F for approximately 15 to 20 minutes until slightly brown on top. Serve warm.
Did you know that when jalapeno is smoked dried is called chipotle?
Thank you for visiting Simple Recipes!