Eggplant Parmesan Mac and Cheese

Summer eggplants are starting to come in, and blending them into mac-and-chsee makes a delicious and satisfying dish, even when served cold at a picnic.

Recipes and photo first appeared on Familystylefood.com .

Ingredients

  • 1 medium eggplant, ends trimmed; peeled
  • 1 egg
  • 1 teaspoon salt; plus more to taste
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chopped garlic
  • 3 cups Italian-seasoned panko crumbs or bread crumbs
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • ½ cup grated Asiago cheese
  • 1 pound cooked pasta shells or spirals
  • 1 cup marinara sauce
  • 3/4 cup grated Fontina cheese

Instructions

  1. Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
  2. Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
  3. Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
  4. Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/8-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
  5. Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
  6. Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.

Sprouted millet au gratin

Beets and millet improve the flavor and nutrition of a traditional au gratin while eggs and cheese deliver creamy smoothness. Makes 4-6 servings that you’ll be tempted to eat straight from the pan.

This recipe first appeared on NYTimes.com by Martha Rose Schulm and and was adapted here.

Ingredients

1 generous bunch beet greens

Salt to taste

2 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 large garlic cloves, minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 eggs plus 1 egg yolk

1/2 cup low-fat milk

1 to 1 1/4 cups sprouted (or cooked) millet

3 ounces Gruyère cheese, grated (3/4 cup)

Directions

1. Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.

3. In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.

4. Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

Advance preparation: The blanched beet greens will keep for 3 or 4 days in the refrigerator. Sprouted or cooked millet can be kept in the refrigerator for 5 to 7 days and in the freezer for longer. The gratin can be made a day ahead and reheated or served at room temperature.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Summer Squash Squares

Summer squash squares are healthy take on lemon squares. They are easy to bake and make a conversation-starting appetizer or brunch side. This recipes makes 24 squares.

The post Summer Squash Squares appeared first on FullBellyFarm.com and was adapted here.

Ingredients

1 cup gluten-free baking flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped onion

1/2 teaspoon chile pepper

1/4 teaspoon dried leaf thyme

6 slices bacon, cooked, not crisp, diced (optional)

1/2 cup shredded Cheddar or Jack cheese

4 eggs

2/3 cup oil

3 cups thinly sliced zucchini

Directions

Heat oven to 350°. Grease and flour a 13-x9-inch baking pan.

In a mixing bowl, combine the flour, baking powder, salt, seasonings and chopped onion.

In a small bowl, whisk the eggs with the oil. Add egg mixture to the dry mixture and stir until blended. Fold in the cheese, zucchini and bacon.

Spread in the prepared baking pan. Bake for about 25 minutes, until set and lightly browned around the edges. Cool slightly and cut into squares.

Baked Zucchini with Basil and Parmesan

Baking zucchini into a casserole does two things: (1) uses up those zucchini starting to pile up in the kitchen and (2) transforms them into a low-carb comfort food that kids will love.

This recipe and photo first appeared on Kalynskitchen.com .

Ingredients

  • Ingredients:
  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic, minced
  • 1/2 cup + 1/2 cup low-fat white cheese (option: Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (Use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 350F/180C. Spray an 8″ x 8″ baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.