Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, August 18, 2012

Calabrese Eggplant Bites

Here’s another winner from Giada de Laurentis.  I just love her show and I’ve never been disappointed in any of her recipes.  We love Italian food and I always enjoy her tasty dishes.  I made these for friends a few weeks ago.  They were a big hit!  Crispy and crunchy on the outside, warm and full of creamy cheesy goodness on the inside.  Served with a spicy marinara sauce; these will definitely impress! 


Vegetable oil cooking spray
One 1-pound eggplant, ends trimmed, halved lengthwise
1 tablespoon extra-virgin olive oil

1 cup grated pecorino cheese
½ cup plain breadcrumbs, plus extra, as needed
¼ cup chopped fresh basil leaves
1 large egg, beaten
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley

2 cups jarred marinara or tomato-basil sauce
¾ teaspoon crushed red pepper flakes

Vegetable oil, for frying
½ cup grated pecorino cheese


Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or a 9-by-13-inch glass or ceramic baking dish with vegetable oil cooking spray. Place the eggplant, cut-side up, on the prepared baking sheet. Make 1/2-inch-deep slits over the surface of the eggplant halves using a paring knife. Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes.

Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley. Pulse until the mixture is thick enough to form into balls, adding extra breadcrumbs as needed. Scoop 25 balls of the mixture, each about 2 tablespoons, onto a baking sheet using a small cookie scoop.

Bring the marinara and red pepper flakes to a simmer in a small saucepan over medium heat. Cook 5 minutes, stirring occasionally. Keep warm over low heat until ready to serve.

Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way. Heat the oil over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 4 minutes.) In batches, fry the eggplant balls until golden, about 1 minute. Drain on paper towels.

Serve the fried eggplant warm or cold with marinara sauce and the grated pecorino cheese.

1 comment:

Columbo said...

You never cease to amaze me......simply awesome tasting. I love eggplant in this recipe with marinara sauce.

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