Chef Alan Zox
Pot au Feu is a French pot roast made in a savory style with vegetables, cold water, and condiments. It’s a dish to remember. It takes a while to finish cooking although a slow cooker saves time and trouble. It’s easy to make and quite different than so called “American pot roast” which browns the roast and braises in red wine and chicken stock.
The American sweet and sour version is also one of my favorites. This can be done by merely adding 1/2 lemon juice, 2 tbsp brown sugar, plus dried fruit. This version is wonderfully different and refreshing. Be sure to add an additional pound to the recipe to savor the leftovers the following few days.
Pot au Feu is one of the original pot roast recipes. It’s an ancient dish that was first described in print in 1673. It was described by Henry IV of France (1553-1610) as an essential dish to the well being of the everyday French citizen. Henry is purported to have said that “no peasant in his kingdom is (to be) so poor that he cannot have a “poule au pot” — or pot au feu to eat.
The recipe is usually served in courses with bone marrow on toast followed by vegetables, cuts of meat and broth. Savory condiments are also very popular and delicious for dipping.
Pot au Feu is a dish to remember. As a boy I recall a French neighbor serving the dish whenever our families gathered together on Sunday afternoons. It was considered a special meal which memorialized the warmth between our families.
Make it your meal as well. You won’t be sorry you did.
Sweet and Sour French Pot Roast
Serves 4-6 ( Cook 3 1/4 – 3 1/2 hours at a simmer)
Use a large soup pot or a Slow Cooker
Cooking Process -4-
1- In a large stockpot brown 6 lbs of chuck beef roast on all sides and place in the pot on top of the sliced leeks, carrots, celery, onions and parsnips. Add 2 lbs of sliced marrow bones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns and cayenne.
2—Add enough water and chicken stock to come to the top of the roast without covering. Then cover and bring to a boil over high heat. Then reduce the heat to a simmer partially covered for an initial 1 hour.
3-Taste and adjust the broth to achieve a sweet and sour taste to your liking by adding an additional 2 tbsp more diced, dried fruit and 1 tsp light brown sugar. Or merely adjust the salt and pepper and cayenne to your liking.
4— Continue cooking the roast for another 1½ hours— first at a boil and then reduce to a simmer-skimming any foam which forms on the top.
5— Remove the beef, strain the broth and discard the onions and parsnips. Then return the broth and meats to a boil in the pot and add the bay leaves, and the remaining marrow bones, leeks, carrots and potatoes.
6- Bring the broth to a simmer and cook,partially covered, for 45 more minutes after bringing to a full boil.
7—Remove the meat from the broth and cut the twine. Carefully remove the remaining vegetables from the broth, placing them on a large serving platter, and moisten with some broth. Cover and keep warm.
8—Strain the broth —reserving in the pot at low temperature— and carve half the meat in 1 inch thick slices moistened with hot broth. Then place on the serving platter with the vegetables. Cover and keep warm.
9- Place 2 slices of beef with vegetables and 2 tbsp hot broth on each plate.
Note: Keep the remaining unsliced beef in the pot with warm heated broth, covered. When diners are interested in seconds, cut 4-6 more slices with 3-4 more tbsp broth on your serving platter and return to the table.
10—Rub the baguette slices with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the baguette toast and serve as a first course. Pass the marrow bones at the table and serve with additional toast for spreading the marrow. Serve the
meat and vegetables as a main course with desired condiments. Bon Appetite!
By: Alan Zox, Chef;
Holidays like Christmas, New Years and Valentine’s day evoke Chocolate as part of their holidays. Opinions differ but tradition and pleasure seem to be the most popular reasons given for the widespread consumption of chocolate. As illustrated by the Aztec ruler, Montezuma, chocolate was thought to be an aphrodisiac practiced by the Gods with a drug like influence discovered in the chocolate cocoa bean.
Who knew? Those who chewed and consumed the delectable treats understood very well the happiness that chocolate could engender.
Of course word spread by the 1800s when the Cadbury Brothers set up shop in England making and selling chocolate for virtually everyone. In 1861, Richard Cadbury created the first ever heart-shaped box which generated a new chocolate tradition called Valentine’s Day. Today, Christmas and New Year’s and birthday celebrations all make us appreciate these chocolate treats even more than ever.
Yet the world of chocolate is problematic for some because of its rich high caloric content One surprising and delicious alternative which is in fact shocking to many is to use tofu instead of eggs, gluten free flower instead of all purpose wheat flour, and gluten free baking soda and . lt’s a little different than you might expect. No sugary frosting. This one has cream cheese, condensed milk, melted chocolate, confectioner’s sugar, and toasted walnuts.
Years ago I had eaten one like this in Santa Fe New Mexico in an amazing little cafe called the Pink Adobe. The proprietor, Rosalie Murphy, was very innovative and created a cuisine which combined Spanish, Mexican, French and creole cooking. Such a delightful place. And the food was very memorable and delicious as well. The tofu, and gluten free flour and baking soda made it healthier than ever. Enjoy yourselves! It’s worth it!
Use Bundt Pan: 9.75 X 3.38 inch; Cook 30-45 Min.
Your guests will not believe this is made with gluten free flour. Everyone loved it and couldn’t believe there were no eggs included.
By Chef Alan Zox
It’s holiday time again and moderation seems to be the word of the day. Thanksgiving and Christmas may call for some sweets but this doesn’t necessarily mean we throw our diets to the wind. In fact I believe that eating smart by definition means eating more selectively but not giving up all the pleasures of a holiday meal. Still It’s no doubt a challenge.
In fact today’s recipes are not for everyone. But eating well need not mean giving up everything either. I find myself eating less meat but not giving up burgers and BBQ every weekend. I just look for alternatives more often like vegetarian burgers or BBQ lamb chops.
We do have choices. For example I find myself eating differently. I have fallen in love with Cape Cod Rubens which exclude pastrami but embrace cod or other seafood with sauerkraut, swiss cheese, and Russian dressing.
Today’s recipes no doubt challenge many of us. Cranberry Salsa has excessive sugar but tastes even better when only eaten once a year for Thanksgiving. And Tomato Pudding is flat out not as healthy as it could be but is dramatically healthier with Stevia or Honey. Some of you may argue this is untenable if not too much of a sacrifice. But less is not necessarily worse. Try it. You might be surprised.
Juice of 1/2 Lime
1 large jalapeños , finely diced, deveined
1 bunch or 1 cup diced Cilantro
1 cup water
3/4 cup cane sugar, or organic stevia or honey
1 bunch of whole fresh cranberries or 1 cup fresh or frozen
1. In a medium saucepan bring water and your sweetener, of choice to a boil.
2. Add cranberries, diced jalapeños and cilantro to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Pour into a bowl, cover, and cool completely at room temperature. Once cooled, refrigerate until ready to serve.
Tomato Pudding (Decadent but Terrific)
Kitchen of Dorothy Stabler, Mamaroneck HS, Westchester County, NY
1 15 oz tomato puree
3/4 cup melted butter.
1 1/2 cups brown sugar
3 cups stale bread crumbs
1. Soak bread crumbs in melted butter.
2. Cook tomato puree and brown sugar together for 5 minutes
3. Combine & Bake all ingredients in 1 qt casserole at 350 F for 45 minutes
By: Chef Alan Zox
October 5, 2018
Spaghetti Bolognese is an Italian meat-based sauce or ragù, which is said to come from Bologna, that wonderful city of food located in Emilia Romagna. Curiously, spaghetti Bolognese is very popular outside of Italy, but is said to have never existed in Bologna itself.
Meat-based ragù, not meat balls, was always served in Bologna with local egg pasta like tagliatelle or lasagne. Spaghetti bolognese, on the other hand, is usually eaten with a wheat pasta or gluten-free pastas.
When the war ended, it’s possible that American and British soldiers who returned to Italy as tourists asked for spaghetti bolognese from the local Italian chefs who gave it to them, even though it was a foreign dish from America and Britain.
Former American soldiers came back to the U.S. with even more zest for the dish. Thus, a meat ragù dish, created by American chefs with spaghetti and ground meat became popularized in Italy by their Italian counterparts, leading to an even greater popularity in the United States and Britain.
Recipe: Spaghetti Bolognese
Serves 4 to 6
1 tbsp olive oil
4 oz bacon or pancetta, diced
1½ cups yellow onions, chopped
1 cup carrots, finely diced
½ cup celery, finely diced
1 tbsp garlic, minced
1 tsp kosher salt
½ tsp ground black pepper
2 bay leaves
Pinch of saffron
¼ cup fresh basil leaves, chopped
2 tsp dried thyme
1 tsp dried oregano
1 tsp marjoram
1 tsp ground cinnamon
1 tsp ground nutmeg
1½ lb 80 percent ground beef
1 lb pork sausage removed from its casing
4 tbsp tomato paste
1 cup red wine
2 28-oz cans plum tomatoes with juice (ideally, Marzano tomatoes)
1 cup chicken broth
¼ cup heavy cream
2 tbsp unsalted butter
3 tbsp fresh Italian parsley, chopped
2 lb spaghetti, domestic Ronzoni or imported De Cecco brands
1 cup freshly grated Parmesan or Parmesan Regiona
1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring until browned and the fat is rendered for 4 to 5 minutes.
2. Add the onions, carrots and celery and cook, stirring until soft for 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, saffron, basil, thyme, oregano, marjoram, cinnamon, nutmeg and cook, stirring for 30 seconds. Add the beef and sausage, and cook, stirring until no longer pink, about 5 minutes.
3. Add 2 tablespoons of the tomato paste and cook, stirring for 3 to 5 minutes. Add wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, until half of the liquid is reduced, about 2 minutes.
4. Add the plum tomatoes with their juices, the remaining tomato paste and chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally to prevent sauce from sticking to the bottom of the pan, until thickened and flavorful, about 1½ hours.
5. Add cream, butter and parsley, and stir well; simmer for 2 minutes. Adjust the seasoning, to taste. Remove from heat and cover to keep warm until ready to serve.
6. Meanwhile, bring 4 quarts of salted water in a large soup pot to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Sauce can be kept in fridge up to 5 days. Freeze any extra sauce up to 5 weeks
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By: Chef Alan Zox
Mole is a very old and delicious sauce that continues to be as popular as ever. The town and State of Oaxaca is the home of mole that originates in southern Mexico. It’s eaten like other sauces but is even more unique and diverse in it’s ingredients. Like a sauce it can be eaten under or over an entree or a side dish or it can be used to braise your dish while cooking.
Among the 7 types of mole, all but two types include chocolate and multiple types of Chile peppers. Mole is so special that I have come to the conclusion that the subtlety and unique flavor of mole brings a beauty and virtual spirituality to the dishes they complement.
Red mole described below is terrific with chicken, duck or fowl as well as meat dishes The sauce keeps up to a week or can be frozen up to 3 months.
Recipe for Oaxacan Red Mole Sauce
Yields 2 cups
1 inch baguette
1 corn tortilla, torn into 1-inch strips
2 plum tomatoes, cut in half crosswise.
2 tomatillos, husked and rinsed
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
½ cup peanut oil
1 ½ cups water
2 cups chicken broth
1 large onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup pumpkin seeds
⅓ cup raw, unsalted almonds
¼ cup raisins
1 Tbsp sugar
1 Tbsp cumin seeds
1 Tbsp dried allspice berries
1 Tbsp dried thyme
2 teaspoons ground cinnamon
2 Tbsp whole cloves, ground
2 Tbsp dark chocolate
1. Stem and seed the chiles in a large pot; tear them into small pieces.
2. Toast all the chiles including the guajillos, anchos, pasillas and chipotle chiles in a dry pan over medium heat, for 2 minutes. Avoid burning.
3. Fill the pot with water at medium high heat filled with all the chiles in the pot stirring constantly, until warm and aromatic, about 15 minutes. Discard the water and transfer the soft hydrated chiles to the blender with all the chicken broth for about 5 minutes.
4. Dry roast the pumpkin seeds in a dry skillet until they are finished popping. Again avoid burning.
5. In the same dry skillet sauté the almonds over medium heat for 5 minutes in half the peanut oil until browned, not burned.
6. Purée the tomatillos, tomatoes, pumpkin seeds, almonds, tortilla strips and baguette slices in a food processor or blender. Add the rehydrated chiles, raisins, garlic, 1½ cups of water, spices, salt and sugar and puree together until very smooth. Cook this sauce/mixture together in a saucepan at medium heat for 30-35 minutes at low temperature and strain through a sieve.
7. Heat the remaining peanut oil in another skillet until almost smoking. Add the sauce and fry for 10-15 minutes longer—stirring constantly.
8. Melt the chocolate in a double boiler. Blend into the sauce at the last minute.
9. If sauce gets too thick, add ¼ cup water and stir for 3-5 minutes. Set aside and cover until ready to use.
If you prefer, you may wish to braise the chicken in the red mole instead of saucing after cooking your main dish. Enjoy!
Chef Alan Zox, Ph.D.
Comments and questions will be appreciated.
By Chef Alan Zox
“Poke Bowls” have become the hottest type of food on the market. They have become increasingly popular in Hawaii, California and throughout the larger U.S. The Hawaiian version of this type of food means “to slice or cut” and is most often served in styrofoam or portable containers. They are easy to make, diverse in their complexity, and wonderfully delicious in taste and texture.
I recently enjoyed a poke bowl in San Francisco with my son on our way to the Japanese Garden. We discovered a multitude of Poke Bowl options- from shrimp, to sushi grade tuna, to halibut and wild Salmon. There are other common ingredients besides seafood that virtually all Poke bowl recipes include such as:
Here’s my recipe. Hope you like it:
Salmon Poke Bowl Recipe
Serves 2 Bowls
a- Whisk together rice vinegar, coconut aminos, mayonnaise,
Sesame seeds, seaweed.
b- Heat the sesame oil over medium heat in a skillet. Add garlic, ginger and salmon. Cook, stirring occasionally until salmon is cooked through.
c-Toss the salmon together with the sauce.
d- Serve over cauliflower rice with the avocado and seaweed salad, if using. Drizzle with hot sauce and serve.
By: Alan Zox
The term “brunch” was coined in Britain over 100 years ago to describe a Sunday meal for Saturday-night party- goers. The term has evolved to mean the wonderful meal we enjoy today between breakfast and lunch. It might be bacon and eggs, omelets and vegetables, or any number of lunch time dishes reflecting where the meal is taking place.
On Cape Cod seafood brunches are common in part because of the daily bounty of seafood readily available. Of course any combination of complementary dishes work well for brunch type meals. For example over the years I have come to love bagels, smoked salmon, cream cheese, red onion and tomato slices after breakfast and before lunch. Of course, sautéed kippers (herring) with caramelized onions are no less wonderful. I am told this is common fair in the UK and Scandinavia. Another special brunch meal that doesn’t have to wait for Sunday to enjoy is soft scrambled eggs with strips of roasted and peeled poblano chile peppers.
But I have to say that David Eyre’s soufflé like pancake takes a backseat to no other breakfast or brunch feast, even though the competition is fierce. Made popular 50 years ago by NYT food critique Craig Claiborne’s original recipe and more recently by the current NYT Food Critique Amanda Hesser “the dish (behaves like a soufflé), and deflates like pricked balloons, in their journey from the oven to the table…You must be quick,” she tells us. “Be sure to sprinkle them with lemon juice and cilantro (or parsley) as you go”.
David Eyre’s Soufflé like Pancake
(Adapted Version of Craig Claiborne’s Recipe)
½ cup unbleached flour.
½ cup milk
Pinch ground nutmeg
4 tbsp butter
2 tbsp confectioners’ sugar
¼ cup diced cilantro or parsley
Juice of half a lemon
Send comments or questions to Alan — firstname.lastname@example.org
By: Chef Alan Zox
Date: May 22, 2018
Preparing Salad Nicoise is one of those labors of love. It takes a while to compile all the ingredients but it’s not difficult and the flavors are sublime. Tuna is often used as a center piece - usually it’s made from the best canned tuna fish you can find; or, if you wish to go “up scale” you may prefer fresh sushi quality tuna.
Today’s recipe uses Striped Bass because it’s one of my favorites and because the fish is becoming more plentiful this time of yearduring the late Spring season as the species begin to return to the streams and rivers of its spawning grounds.
The popularity of the Striped and Black Bass are particularly noteworthy among the Chinese and Asian communities on the East Coast who serve black bass as a centerpiece to their restaurant seafood menus.
Some of my most memorable fishing experiences have involved Striped Bass— sometimes catching them on headboats several miles offshore, in creeks and streams in the Hamptons and Cape Cod, and in back water tributaries of Rhode Island, Connecticut and Massachusetts. Early Sunday mornings come to mind when dreams of monster stripers in excess of 28 inches draw a smile upon my face. And every fishing trip triggers culinary memories of extraordinary meals we look forward to eating again and again.
Here’s one I believe you will enjoy.
Chilled Nicoise Salad With Roasted Striped Bass
Step 1 - Making the Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons sherry wine vinegar
1/4 lemon, juiced
2 tablespoons diced fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper, to taste
1 large shallot, minced
Combine all your dressing ingredients in a bowl and whisk until you reach an emulsion— where vinegars are suspended in fat like olive oil. Set aside.
Step 2- Preparing & Assembling the Salad
1 Fillet each side of the fish. Remove the skin and all bones including the center bone and the smaller pin bones on the sides of the fish. Place both fillets on a cutting board and cut each fillet into quarters and place on a plate in the refrigerator.
2 Next, season the Bass inside and out with the juice of 1/4 lemon, salt, pepper and ground fennel. Place on a sheet tray, covered with parchment paper, and roast at 425 F without turning for 15-20 minutes until opaque. Remove from oven and set aside until the fish can be handled easily.
3 Assemble Boston lettuce, romaine, arugula, radicchio, and water Cress- wash gently and air dry. Chop and cover with paper towels and refrigerate.
4 Wash and cut in half 6 new red potatoes and add to a medium size saucepan. Add water and a pinch of salt. Bring to a boil over medium heat for 12 minutes. Do the same with the beans then drain, chill and set aside.
5 Boil the eggs in their shells in a separate simmering bowl for 5 minutes and remove to a separate bowl. Chill the remaining vegetables—capers, black sliced olives, and radishes sliced. And leave in fridge.
6 Peel the shells off the eggs and cut them in half, lengthwise and return to fridge in separate container to continue chilling.
7 Wash and roast the whole beets—40- 45 minutes covered with aluminum foil or place in an oven friendly ceramic bowl until a knife can easily be inserted. Cut beets into quarters with a drizzle of the vinaigrette. Set aside and chill.
8 Using a large serving platter, place chopped lettuce in the middle of the serving platter with a tong. Using a long spatula carefully layer each of the Striped Bass quarters on top of the lettuce.
9 Arrange each ingredient in separate rows on the platter. Drizzle vinaigrette over all ingredients including the Striped Bass quarters. Season with salt and pepper, tossing basil and scallions over the entire salad. Cut the lemon into quarters and distribute around the fish. Complete your design by placing the egg halves next to the lemons. Drizzle any remaining vinaigrette over the platter, including the fish and serve. So beautiful and delicious.
There are several steps here but it’s worth the time and attention it takes. It looks great and it tastes even better. A cup of warm potato —leek soup is a nice starter. Chill the soup if it’s very warm outside. This changes the name of the soup to become Vichyssoise. Lemon squares and espresso are complementary sweets for dessert.
Contact Chef Alan Zox with comments or questions at email@example.com
By: Alan Zox
May 2, 2018
Dover Sole is a delicious, nutritious fish that is beginning to be available in East Coast markets. Further it has not been overfished either. The National Marine Fisheries Service which is part of the National Oceanic and Atmospheric Administration (NOAA), tell us that a 3 ounce portion of sole is said to have one of the highest concentrations of Omega 3. This is a very healthy to eat and is low in mercury.
Yet there is confusion about Dover Sole but not about the flavor. First off there are at least two types of sole. The most prized is the one found in the Eastern Atlantic ocean, from Norway to Africa to the Mediterranean Sea. Called Dover Sole, these sole are sold in supermarkets around the world and are considered a prize catch for their mild, buttery, sweet flavor and for their ease of filleting.
Another variety of sole caught in the Pacific and sold in East Coast, United States markets are also called Dover Sole perhaps because of the name’s prestige associated with the Mediterranian variety.. These are smaller fish with a distinct flavor— also delicious—but not considered a “great fish”. Yet when filleted the Pacific version look like flounder and have the characteristics of the larger Dover Sole. Both are found on the sea bottom, are glistening white and remain a pure white color when cooked and are easy to fillet with few bones.
Dover sole is sold fresh and frozen whole, and can be headed and gutted as well. Dover sole from the Pacific has a mild taste and delicate texture, although it is not as mild as European Dover sole. Availability of fresh Dover sole varies throughout the year while frozen or thawed Dover sole primarily from Alaska is available year-round.
The key to cooking all sole or flounder is not to over cook. Rather prepare at a high temperature to achieve a crispy coating but be vigilant for the fish will become dry and shrivel up if too hot. There are many ways to cook Dover Sole: Bake; Broil; Deep-Fry; Grill; Poach; Saute; Smoke; Steam; or Sushi.
The choices are many but my favorite Dover Sole recipe, a version of which I have adapted below, was first described by Julia Child. It’s elaborated here and is not difficult nor complicated. Give it a try. You will enjoy the dish I feel confident. But remember the key seafood caveat: It it has an odor of fish, before or after cooking, toss it. It’s not fresh nor eatable.
Recipe: DOVER SOLE A LA MEUNIERE
Adapted from Julia Child
2 filets of Dover Sole, Grey Sole, or Flounder, rinsed (1/2 Lb)
1 cup flour
Pinch of salt and pepper (for flour)
2 ounces Extra Virgin olive oil
2 ounces whole butter
1/2-ounce dry white wine
1/2 lemon, juiced & seeded
1 tablespoon chopped parsley
Further pinch of salt and pepper to taste
1- Preheat oven to 350 degrees F.
2- Lightly dust Dover sole in seasoned flour.
3- Heat 2 ounces of olive oil in a medium pan until it begins to smoke.
4- Saute sole or filets until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole if whole or remove any bones from fillets..
5- Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets lightly brown. Add white wine, lemon, parsley salt and pepper to taste. Pour sauce over sole. Enjoy!
India is the birthplace of eggplant. But seldom do we see Indian varieties. In fact, many people assume that eggplant, which is actually a fruit and not a vegetable, comes from the English who originally thought of eggplant as having an ornamental virtue rather than a culinary one.
Perhaps the bitterness of eggplant may have compounded these biases further, which is why cookbooks will tell you to use salt to draw the bitter acid out of the eggplant, which can be washed away after an hour of salting. But by the 18th century, eggplant had been developed that was less bitter.
Here are some of the many ways I enjoy eating eggplants. I like grilling on a BBQ, or griddling on a stovetop with a heavy, cast-iron black skillet that marks your steak or vegetable. I like broiling eggplants in an oven or baking in gratin pans or terrines, or just plain enjoying them right out of the frying pan which too often burns my lips due to my impatience. Eggplants give us a plethora of choices and tastes.
Still another example I recently discovered includes the unique spices from the Middle East that are used with eggplant such as preserved lemon, cardamom, garlic and pomegranate or date syrup. Eggplant Rollatini is more familiar to most of us like the one below— recipes follows.
Eggplant Rollatini With Quinoa Or Baby Spinach. 4 Servings
1 large eggplant, peeled with root removed, and cut lengthwise into 1/2 inch slices
1 egg, beaten
1 cup Italian-seasoned bread crumbs
2 tbsp olive oil
½ cup shredded mozzarella cheese
½ cup ricotta cheese
½ cup cooked quinoa or rinsed and chopped fresh spinach
2-3 cups marinara or red sauce 1 pound spaghetti
1. Dip the eggplant slices one by one in beaten egg, then coat each slice with homemade Italian bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown but soft enough to roll. Remove to a paper towel-lined plate to drain.
2. Preheat the oven to 350 degrees F.
3. Mix ricotta cheese with the mozzarella in a medium size bowl. Spread a thin layer of 1 tsp ricotta and mozzarella cheese onto each slice of eggplant. Add 2 tsp of cooked quinoa on top of each slice of eggplant. If you use spinach, rinse well then place in a paper towel and squeeze out the water before you sauté.
4. Next, roll each eggplant up as tight as possible without tearing, and place the roll in an oiled baking pan, seam side down. Bake the dish for 15-20 minutes until cheese has melted.
5. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for 8-9 minutes, until tender, but al dente. Drain.
6. Spoon 1 tbsp marinara sauce on top of each baked eggplant roll. Use the remainder of the marinara with the spaghetti for each plate.