Vegetarian Eggplants Parmesan Rolls

Delicious grilled eggplant rolls filled with melted mozzarella cheese, 

served hot and bubbly with garlicky tomato sauce

Today I prepared another variation of the traditional Italian Melanzane alla Parmigiana. These eggplant Parmesan rolls are perfect for a special and inviting appetizer, or also for a light vegetarian dinner, maybe next to a few slices of toasted bread. The deliciously Mediterranean flavor of this dish is similar to the eggplant Parmesan, but the look is different. The eggplants are thinly sliced and grilled (not fried!), and rolled around lots of melted mozzarella cheese. The rolls are served hot and bubbly with a garlicky tomato sauce, and complemented with the bold aroma of the oregano. Here is the recipe!

Ingredients: to make about 15 rolls (based on the size of the eggplant) - appetizer for about 4 people

• 1 large eggplant
• 2 cups of shredded mozzarella cheese
• 3 tablespoons of Parmesan cheese
• 1.5 cups of crushed tomatoes
• 2 garlic cloves
• some fresh basil leaves
• oregano
• extra virgin olive oil
• salt

Preparation time: 45 minutes

Directions:
Step 1: Cut the eggplant in thin slices lengthwise - to obtain the largest  possible slices. I got 15 slices. In one (or two to make it faster) large grilling pan, grill the eggplants over medium-high heat. I like to brush them with olive oil and sprinkle with salt.

Step 2: In a saucepan, saute' the crushed garlic cloves with a couple of tablespoons of olive oil. Add the crushed tomatoes, salt to taste and simmer for 15 minutes. Add the basil in the last couple of minutes.

Step 3: Preheat the oven to 375 degrees. Over each eggplant slice place about 1 tablespoon of shredded mozzarella. Roll the slice and place in an oven pan, seam side down.

Step 4: Sprinkle with oregano, the Parmesan cheese and a little bit of olive oil. Bake in the oven for about 15 minutes until the mozzarella and Parmesan cheese are melted and bubbly.

Serve warm with the tomato sauce. Buon Appetito!

Oven-Baked Pasta with Eggplants and Mozzarella

This pasta is the perfect combination of Mediterranean ingredients: the spicy flavor of eggplants, together with the delicate taste of the mozzarella and the bold aroma of the oregano.

Here is the perfect recipe for your meatless Monday dinner. An healthy, tasty, nutritious, all-in-one pasta dish that is quick and simple.
This recipe can be prepared in advance, if you like. Just bake it in the oven before serving. It also makes great leftovers! Just make some extra and your kids' lunch is all ready for tomorrow.
This pasta will surprise you with its delicious Mediterranean ingredients: the spicy flavor of the eggplants, the delicate taste of the mozzarella, and the bold, pizza-like aroma of the oregano... and yes, cannot miss the garlic!
And here is something new that I'm trying out: a nutrition label for this recipe!


Great huh?! Please note: the actual calories and specific nutritional values can vary based on the brand or specific ingredient you use. For example, I was looking at the Trader Joe's fresh mozzarella I used: the sodium level on this is very low. But many other brands or non-fresh mozzarella is much higher. This label should anyways give you a good idea of calories and nutrients in this pasta.
So, what do you think?!? This is something I could possible add to all my recipes. Any feedback is greatly appreciate it.
And here is the recipe for you:
Ingredients: serving 4 people

• one medium eggplant
• 2 cups of crushed tomatoes (I used the San Marzano canned crushed tomatoes)
• 6 oz (170 gr) of fresh mozzarella
• extra virgin olive oil
• one garlic clove
• 4 tablespoons of Parmesan cheese, freshly grated
• salt to taste
• oregano... as much as you like!
• 12 oz of short pasta, like cellentani (the one I used), penne, fusilli...

Preparation time: 40 minutes

Directions:
Step 1: Cut the eggplant in small cubes. In a large skillet, with 4 tablespoons of olive oil cook the eggplant cubes over medium-high heat, until soft and golden. It should take no more than 10 minutes. Season with salt.

Step 2: While the eggplants are cooking, bring a large pot of salted water to a boil. Cook the pasta when the water boils. To avoid overcooking it, please remove it at least 1 or 2 minutes before the time indicated on the box.
Step 3: In a separate saucepan, saute' the garlic crushed or minced, with 2 tablespoons of olive oil. Add the crushed tomatoes. Season with salt and pepper if you like. Simmer for at least 10 minutes, or until the pasta is cooked. Preheat the oven to 350 degrees.

Step 3: Drain the pasta and quickly mix it with the tomato sauce, the eggplants, the mozzarella cut in small cubes, and the oregano.

Step 4: Place the pasta in an oven pan. Sprinkle with the Parmesan cheese.

Step 5: Bake for about 10 minutes, so that the mozzarella will melt, and the top will get slightly golden and crunchy.

Buon Appetito!

Fresh and Light Couscous Salad

Fresh, light, fast and healthy couscous salad. 

Perfect for your next picnic at the beach!

I can't believe that my boys will start school in a week. ONE WEEK! 

And it's still the middle of summer. As much as I was not ready for school to end in June, I am definitely not prepared now to get back. Not looking forward to going back to the usual: getting up early in the morning, eating a quick breakfast, packing lunches, getting everybody dress super fast, rushing out of the door before 8, and speed to get to school on time. And not to mention that all the after school activities will start right away too! As usual, I'll be the designated driver :-)

So I'm really going to do my best to enjoy our last few beach days. Today we went to this beautiful hidden spot, Dume Cove in Malibu. Amazing! Very quiet and absolutely beautiful. Here are two pictures... sorry but I did not have my camera with me, just my phone.

And as usual, I brought a picnic lunch. For the occasion, I made this fresh and light couscous salad with organic tomatoes, fresh mozzarella, cucumber and tasty olives. Perfect for these hot summer days! Here is the recipe for you:

Ingredients: serving 4 people:

• 1.5 cups of pearl couscous
• 2 organic tomatoes
• 2 small (persian) cucumbers, or one medium cucumber
• 4 oz fresh mozzarella cheese
• 1/2 cup of pitted olives, I used Kalamata
• salt to taste
• oregano or fresh basil leaves
• 4 tablespoons of extra virgin olive oil

Preparation time: 20 minutes

Directions:
Step 1: Cook the couscous as directed on the box.
Step 2: Cut the tomatoes, cucumbers and mozzarella cheese in small cubes. Slice the olives. Place everything with the olive oil in a large bowl, and season with salt.

Step 3: When the couscous is ready, drain and run under cold water to stop from overcooking.
Add to the bowl, mix well and sprinkle with oregano (or with basil leaves cut in small pieces).
Serve immediately or at room temperature.

Buon Appetito!

Pasta Salad with Grilled Eggplants, Sundried Tomatoes and Mozzarella

Pasta salad with grilled eggplants, sun-dried tomatoes and mozzarella: an irresistible combination of Mediterranean flavors!

I hope your Sunday was amazing, and you had the chance to enjoy some special time with all the Dads in your life.

My Sunday was pretty great. Quite fun and relaxing. At the beach yesterday morning, I finished a book I started only last week, "The Husband's Secret" by Liane Moriarty. It's a really great book, perfect read for the beach. I have not been able to put the book down until I found out (about halfway through) what the secret was. And then, I could not wait to see how everything solved itself out. I am not going to give out too many details in case you want to read it. But, was I the only one rooting for Connor, the sexy ex-boyfriend with the motorcycle?! Well, I guess that was not in Tess's plan. As the author says "None of us ever know all the possible courses our lives could have and maybe should have taken. It's probably just as well. Some secrets are meant to stay secret forever." Hmm... what do you think?!?

Going back to my Sunday, for a picnic lunch at the beach, I prepared this delicious pasta salad with eggplants, sun-dried tomatoes and mozzarella. This Italian recipe is perfect for the summer: fresh and healthy. An enticing combination of delicious Mediterranean flavors!
Here is the recipe for you ...  and no secret ingredient! :)



Ingredients, serving 4 people:

• about 1.5 oz of sun-dried tomatoes (I used Trader Joe's julienne cut tomatoes, about half a bag)
• 1 medium eggplant
• 8 oz of fresh mozzarella cheese
• 2 garlic cloves
• extra virgin olive oil
• oregano
• salt
• 12 oz pasta

Preparation time: 30 minutes

Directions:

Step 1: Soak the sun-dried tomatoes in a bowl with hot water, for 15 minutes of so.

Step 2: Bring a large pot of salted water to a boil and cook the pasta.
Step 3: Brush a grilling pan slightly with olive oil, and grill the eggplants thinly sliced. Sprinkle with salt.

Step 4: Cut the grilled eggplants in small strips. In a large bowl, add the eggplants with a few tablespoons of extra virgin olive oil, sliced garlic and oregano.

Step 5: Drain the sun-dried tomatoes, cut in small pieces and add to the bowl.

Step 6: Drain the pasta, pass it under cold running water to stop it from overcooking. Add to the bowl and mix well. Add the mozzarella cut in small cubes and mix again. Add more olive oil and oregano if necessary. That's it :)

Buon Appetito!