EGGPLANT PARMESAN

1 stick Butter or margarine
1/4 cup Chopped onion
2 cans (8 oz. ea.) Tomato sauce
1/2 tsp. Oregano leaves, crushed
1/2 tsp. Salt
1 large (1 1/2 lb.) Eggplant, peeled and cut into 1/2-inch slices
1lb. Low fat mozzarellas cheese, thinly sliced
3 tsp. Grated Parmesan cheese
2 quart casserole
skillet

Melt 1 tablespoon margarine or butter in saucepan (fry pan).

Sauté onion in margarine or butter until tender.

Stir in tomato sauce, oregano, and salt; simmer 5 minutes, stirring occasionally. Set aside.

Brown eggplant slices in remaining margarine or butter.

Spread 1/4 cup prepared tomato sauce in bottom of shallow 2-quart casserole.

Place half the eggplant slices in casserole, top with half of the remaining tomato sauce, sprinkle with 1 1/2 teaspoons Parmesan cheese, and top with half of mozzarella cheese slices.

Repeat with remaining ingredients. Bake in preheated 375°F oven for 30 minutes or until bubbly and cheese on top is golden brown.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
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Eggplant Parmesan Yum

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3 bunches Fresh spinach (about 2 1/2 lbs.) stems removed
1/4 cup Finely chopped leek
4 Tarragon sprigs or 4 teaspoons dried tarragon
1 small Garlic clove
1 cup (2 sticks) Butter
To taste Salt
To taste Freshly gorund white pepper
6 Cornish game hens or 1 fryer (chicken), depending on size of the chicken
3 Lemons, quartered (remove peel in fine julienne slices)
12 Fresh sage leaves
1/2 cup Dry vermouth
To taste Salt
To taste Freshly ground white pepper

Wash spinach thoroughly. Shake to remove excess water. Transfer to 5 to 6-quart saucepan or Dutch oven and cook over low heat until wilted, stirring occasionally, about 4 to 5 minutes. Drain thoroughly.
Combine leek, tarragon and garlic in processor or blender in batches and puree. Add butter and spinach and puree again. Season with salt and white pepper.

Preheat oven to 450 degrees. Stuff each hen (or the chicken) with 2 lemon quarters and 2 sage leaves (chicken all of lemon and sage). Starting at the neck cavity, carefully,separate the skin from the breast using your fingers, being careful not to tear skin. Spoon spinach mixture between skin and meat, pressing gently to distribute evenly. Arrange game hens (chicken) breast side up, in shallow large pan. Pour in vermouth. Sprinkle lemon julienne over top. Sprinkle with salt and white pepper to taste. Roast 10 minutes. Baste hens with pan juices. Reduce oven temperature to 350F. Continue roasting, basting frequently, until skin is crisp, juices run clear when bird(s) is pricked with fork and meat thermometer inserted in thickest part of meat without touching bone registers 180 degrees, about 20 to 30 minutes (chicken about 1 hour). Arrange hens (chicken) on serving platter; spoon pan juices over bird(s).

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Game Hens (or Chicken) with Spinach-Sage Stuffing Yum

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Serve your family breakfast for dinner for a break from the ordinary. They'll love having pancakes or waffles instead of a meat-based meal (and you'll love the savings!)

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe

Breakfast for Dinner Yum

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Servings

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