Cheesey Eggplant Pie!

Otherwise know as eggplant parmesan.  This version is pasta-less, but feel free to add your own.  My husband and I prefer garlic bread as the carb in this one :)  It's a fast dish to prep so you can get back to the party, of 1, 2 or more!

Indigents: 

1 large eggplants, cut crosswise into rounds

2c pasta sauce

2 large garlic cloves, finely chopped

3tbs basil

1/4tsp black pepper

1/4tsp red pepper

2 eggs, beaten in a large bowl

1 1/2c breadcrumbs, fine, and seasoned to taste

1c flaked cheese (harder is better)

Serves: 4-6 people

Time: 20 min. pre

          40 min bake

             1 hour total

This recipe requires a slightly longer cook time due to the "skipped" step of dehydrating the eggplant with salt.  If you choose to do this step: Toss all the eggplant rounds with 2 teaspoons salt in a large bowl... then rinse and let drain for 30 minutes. This step does leave a fair amount of salt in the dish, so health conscious cook beware!  

Directions:

1) Preheat oven to 375°F.

2) Set up your dinner prep area as the eggplant does oxidize.  Make sure you are ready with your washed eggplant and cutting board, your beaten egg, your seasoned bread crumb mixture, and your baking dish!

3)Add 2 tbs of pasta sauce to the dish you will be baking in.  Swril teh dish or spread teh sauce with a spoon to coat the bottom of the dish.

4) Slice the eggplant in to 1/4 to 1/3 inch rounds.  This is a cross section cut.

5) Coat both sides of the round with the egg mixture.  (If you choose not to dehydrate the eggplant, not much egg will stick.  If you did dehydrate the eggplant, you will probably need a third egg.)

6) Place your egg coated round in the bread crumb mixture.  Flip the round to cover both sides. PRO TIP: Add some cheese to the bread crumb mixture as well ;)  

7) Transfer eggplant to your backing dish.  If you want your egg plant extra crispy you will need to precook the eggplant in a pan after you coat it in bread crumbs.  Otherwise, you can arrange it to go straight in the oven.

8) Work with one piece at a time until you have arranged the first layer of eggplant. 

9) Add 1c of sauce, a layer of cheese, and 1/2 your basil, minced garlic and pepper seasonings.

10) Create another layer of eggplant rounds.  Fill in as necessary to make for a "full pie."

11) Add  the rest of the sauce, cheese, seasonings and garlic.

12) Bake covered for 35 min. The sauce should be bubbling and the cheese melted and golden!

13) Uncover for the last 5 to 10 minutes to give it a crisper top.  Serve hot!

Cost:

eggplants              $1.50

pasta sauce           $1.50

seasonings            $0.30

eggs                      $0.27

bread crumbs        $1.00

Cheese                  $5.00               

Total                     $9.57

Per serving           $1.59

Red French Onion Soup

So French onion soup is another one of those dishes that can be very expensive but doesn't have to be.  It is always an elegant meal, and only moderately time consuming.  Whether you are pairing it with a grand main course, or it is the main course, just remember to have a little fun with it too!

Ingredients:

1 red onion

1 white onion

1 can beef consume

1/4lb soft white cheese (mozzarella will work fine)

6 slices white bread (preferably a french loaf)

seasoning (see directions)

Serves: 2 for dinner

Time: 1 hour

Directions:

1) Start with a little olive oil or butter in your pan, to help the sliced onions brown.  This always take more time than you think-- And being French Onion soup, is really important. Feel free to season as you like as well.  Black pepper and a little salt are always good places to start! Garlic and a splash of wine are classics too.

2) While you are turning the onions over until they are soft and well seasoned you can prepare the bread and cheese.  The cheese needs to be in large slices, as with the bread.  If you have a true French loaf, cut the bread at an angle so make the slices seem larger.  I used Italian sliced bread because it was on sale, but any soft white bread will work well enough.  Just make sure you cut off the crust!

3) Preheat the oven to 425 degrees.

4) Add one can of beef consume and 2 cans of water to the cooked onions.  You can also preheat the consume mixture in a sauce pan to safe time.

5) Once everything is hot, included the oven, start to layer the bowls with your soup. First add some of the onions and consume to the bottom of the bowl.  Then add a piece of the bread.  Then cover in cheese slice(s).  repeat until the bowl if full.  About three slices makes for a filling and beautiful dinner!

6) After you have finished layering the soups, place on a baking sheet and then into the oven!  back for 15 to 20 minutes.  Serve hot!

Note: Onions are not traditionally on top of the bread.  I just think it's a pretty finish :)

Cost:

onion                   $0.75

beef consume      $1.20

cheese                 $1.70

bread                   $0.60

butter                   $0.10      

Total                   $4.35

Per serving         $2.17

Rosemary Skewered Grilled Shrimp and Pasta

I think the title says it all, but if that wasn't enough to sell you how about, "It's Seafood Sale Season!"  Which is where the inspiration for this dish came from, in case you couldn't guess.  I hope you enjoy this recipe as much as I did-- And everyone I served it too!

Ingredients:                                                                                                               12 jumbo shrimp,     1 jar pasta sauce,     1 bag pasta,    4 rosemary springs,    seasonings to taste: I strongly recommend basil, black pepper, and garlic salt

Time: 35 min

Serves: 4, (With left over pasta and sauce...)

Directions: 

1) Shell and rinse the raw shrimp.  For the pretty final effect, leave just the tail on the shrimp, although this isn't necessary.

2) As pictured in series above, once you have shelled and washed your shrimpies, you must devain them.  Please actually do this step!  Turns out the toxins from eating shrimp are almost exclusively in their shit-- Literally.  By devaining the shrimp you get rid of any possible DDT contamination.  ALL shrimp are at risk of DDT contamination, no matter where you buy them or how much you pay.  Shrimp just like to grow in DDT dump sites ;P The "vain" is on the back side, so the opposite of where the legs were.  You will have to cut along the back of the shrimp to find the vain.

3) Skewer the shrimp onto the rosemary springs.  Season as desired-- and pop them in the oiled pan!  If you are grilling, you should oil the shrimp themselves before putting them on the fire. :)

4) Turn the shrimp over after 5-10 minutes.  During this time you should also be boiling your water for the pasta!  You will know when the shrimp are thoroughly cooked because the split you cut into the shrimp to devain them will become very apparent as the meat seems to expand!  Cooked shrimp will look opaque and the outside will have the classic pink look.

5)  Once the pasta is cooked, drain and add the pasta sauce directly to the pot with the pasta in it.  I am a fan of less dishes.  This will heat the pasta sauce quickly too!  Then just plate up, and serve hot!  Bon Appetite!!

Cost:
Shrimp            $6
pasta sauce     $2
pasta               $1
rosemary         hopefully free :)
Total               $9
Per serving    $2.25