No Fry Eggplant Layers

I have been fussing with eggplant recipes forever.  I have made progress in cutting down on the greasy aspect but I still haven't found the complete answer.  In my search, I made this No Fry Eggplant Layers  I used the broiler instead of the skillet.  The recipe comes from the Bais Yaakov Cookbook, a brand new book, on the market, I believe.  It is a kosher cookbook, which for me, I can make anything, in the book, avoiding gluten, of course.  

No Fry Eggplant Layers (adapted)

Ingredients:


Sauce:
1 28 ounce can diced tomatoes
2 cups marinara sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon sugar


Eggplant:
2 eggplants, peeled and sliced in one quarter inch pieces
2 egg beaters
1 1/2 cups ground taco chips
1/2 cup Parmesan
1 teaspoon Italian seasoning
vegetable cooking spray
3 cups shredded Mexican cheese (4 cheeses mixed from Costco)


Method:


Spray 2 cookie sheets with cooking oil.  Set aside.


Sauce - Mix marinara and diced tomatoes.  Add wine and spices.   In a large saucepan, bring to a boil.  Reduce heat and simmer uncovered for 20 minutes.  


Eggplant - Combine 1/4 cup of water with egg beaters or eggs in a shallow bowl. In another bowl, combine crumbs, Parmesan cheese and Italian seasoning.  Stir well.  Set aside.


Place eggplant in a large bowl and add water to cover.  Let stand for 30 minutes. Drain well.  Blot dry with paper towels.


Preheat broiler.


Dip eggplant slices into egg mixture, then into crumbs.  Place on cookie sheet.  Broil for 5 minutes on each side.  Set aside.


Put it together:
Preheat oven to 350 degrees.  Spread some tomato sauce on the bottom of 13 x 9 baking pan.  The book says to spray the pan first but I didn't.  I had no problems with burning.


Place half of eggplant over sauce.  Top with half of mozzarella cheese.  Repeat layers with remaining sauce, eggplant and cheese.


Bake for 30 minutes or until bubbly.  Let stand for 5 minutes before serving.

This makes 12 servings.


Delicious!

Linked to Simply Sweet Home Friday’s             Five Dollar Dinners      Eggplant Hop
Food on Fridays
Foodie Friday
Fun with Food Friday
Grocery Cart Challenge Recipe SwapWeekend Gourmet Blog Carnival

Bake With Bizzy - Double Pear Bread

This is the season of baking, cookies, cakes, pies and casseroles and vegetables and more, more more.  Let's see what we all have to share this week.  I am sharing a Double Pear Tea Bread.  I made this gluten-free.


I had wanted to use recipes from The American Test Kitchen but for some reason, get called away and end up with something else.  Last nigh, I took out the book and placed it on my counter and decided, I was not going to do anything else, until I baked from it.  I have found all the recipes, in this book, are excellent and this was no exception.  Originally, this was a lemon tea bread with no fillers.  I had some pear juice and some dried pears so it changed its identity and had some cut up pears and walnuts added to the batter.

Double Pear Tea Bread  adapted from The American Test Kitchen Family Baking Book.


Ingredients:


1 3/4 cups gluten-free flour mixture (brown rice)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup canola oil
1 1/3 cup sugar
3 eggs
1/4 cup pear juice plus 1 teaspoon
1 teaspoon lemon juice
1/2 cup chopped almonds
1/2 cup chopped dried pears

Method:

Preheat oven to 325 degrees.  Grease and flour a 9 inch loaf pan.

Whisk the flour, baking powder and salt together in a medium bowl.

Beat oil and sugar in a large bowl with a mixer for two minutes on medium speed.  Add eggs one at a time, beating after each addition.  Add flour mixture, pear and lemon juices and beat until just combined.

Add dried pears and nuts, by hand and mix into batter.

Scrape the batter into prepared pan and smooth the top.  Bake until golden 65 - 75 minutes.  In my oven, it took the full 75 minutes to take a knife out dry.  Rotate the pan, halfway through.

Cool in pan for ten minutes and turn out on a wire rack and continue cooling for another hour before cutting.  (I didn't ------couldn't wait to taste it-----delicious)


Let's take a look back to last week and see what we want to eat as soon as possible.

Cranberry Orange Sourdough Muffins from Aunt Nubby's Kitchen

If you follow Aunt Nubby (Anita), you know how beautiful her baked goods are.  The variety and quality are outstanding.

Frosted Chocolate Drops fro Simply Sweet Home

Jeri is one of my favorite people.  She was one of the very first bloggers, I met and one of those that answered some of my naive questions.  Thanks Jeri.

Herb Bread from MJ's Kitchen

This is a newer blog for me and I love what I see there. Drop by and find out for yourself.

Linked to  These Chicks Cook        Tuesday’s Tasty Tidbits     

Show us your savory and sweet baked goods.

Wordless Wednesdays

Bizzy the Explorer Searches for Peanut Butter

Peanut Butter is a favorite for many, not only in desserts but in pasta and with veggies and meats.  This week, Bizzy is searching for peanut butter recipes to share with you.  I will turn this over to Bizzy.  Feel free to link up your peanut butter recipes and leave suggestions for future ingredients for Bizzy to search for.

Bizzy: The first one, I discovered, on my journey is Peanut Butter Cup Shortbread from Angel in the Kitchen.  These looks pretty and I can only imagine how good they taste.

Don't faint at the next one, this birthday cake, Peanut Butter-Fudge Cheesecake from the Brown Eyed Baker.  Make this cake and you certainly will feel like it is your birthday.

My friend, Louanne always produces fabulous dishes and this time, she has this tasty Spicy Noodles with Peanut Butter Sauce.  This would be great tonight, for dinner.

Super Peanut Butter Chili from Peanut Butter Boy.  If you are looking for peanut butter recipes, look no further.  Just top by and say hello to Peanut Butter Boy.

Last, but  far from least are these peanut butter parfaits from Inside BruCrew Life.  I can only imagine how delicious these are.