It is interesting and even hard to understand why some classes love when I bake for them, others are very happy, and then there are some who are lukewarm.
I am happy to share that this year's group enjoys and praises what I bring in. It makes me truly happy if they like the goodies. I don't think I have to worry about rejection with this class. Today, I brought them cupcakes and chocolate cookies. They could not get enough and their faces lit up as I left a little something on their desks. I came home on a high.
This dinner brings a smile to my face. Now that I have overcome a dislike for eggplant, I thoroughly enjoy it. It is one of my favorites which speaks volumes for where it stands on the long list of likes. It is way up there.
Italian Eggplant Delight
1 tablespoon olive oil
1 green pepper chopped
1 large onion chopped
1 (15.5 oz.) jar marinara sauce
1 cup fresh mushrooms, sliced
2 small eggplants, peeled and sliced in 1/2 inch slices
2 cups mozzarella cheese shredded
Preheat oven to 350 degrees.
In a large skillet, spray olive oil. Place eggplant slices in pan and cook on medium high heat until brown. Turn over and do the same. You should watch this to make sure the slices, do not burn. I had to lower the heat and put it up again as the eggplant cooked. When I turned it, I sprayed the pan again.
Saute green pepper and onion in oil in a second large skillet until tender. Add mushrooms and cook for another 4 minutes.
Add marinara sauce Bring to a boil.
Add eggplant. Cook loosely covered, stirring occasionally for five minutes until eggplant is hot and cooked thoroughly.
Cover bottom of baking dish with sauce. Place half of eggplant mixture in ten inch round baking dish. Top with half of the cheese. Add the rest of the eggplant mixture and top with the remaining cheese.
Place on a foil-lined cookie sheet for support. Bake at 350 degrees for 10-15 minutes or until cheese has melted. Garnish with basil leaves or sprigs of parsley, if you would like. Let stand 10-15 minutes before cutting into wedges. Serves 8.
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