Recipe - Eggplant Rollatini

Note: I can’t describe how delicious these are. You will just have to experience them for yourself. You can purchase a small meat slicer or a mandoline in kitchen specialty shops. The slices should be thin, but not to the point of falling apart.

1 large eggplant, about 4” diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley, chopped

3 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh Italian flat-leaf parsley, chopped
1 egg
1/8 teaspoon black ground pepper

1/3 cup olive oil for frying, or more as needed
Marinara Sauce recipe found on page 127
1/2 cup grated Parmesan cheese

1. Preheat oven to 375°F. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact. Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8" thick. Let the eggplant slices soak in cool water with 1 tablespoon salt added for about 30 minutes while you prepare the other steps.
2. Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Beat the eggs until fluffy.
3. Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg, and pepper in a bowl. Mix well and set aside.
4. Rinse the eggplant in cool water and drain. Dip each slice in the beaten eggs and then the bread crumbs on both sides. Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden. Salt and pepper lightly as they fry. Drain slices on paper towels. Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.
5. Meanwhile, using a 13" x 9" baking dish, pour in 1 cup marinara sauce to cover the bottom. When all of the eggplant slices have been fried and drained, place them on a large cookie sheet. Place 2 tablespoons ricotta filling on each slice, and spread gently. Starting from the short end of the slice, roll the eggplant up jelly-roll style. Place each roll, seam-side down, in the baking dish. You should have about 15 rolls. If all the rolls do not fit, use an additional smaller dish.
6. Pour the remaining sauce, an additional 3 to 4 cups over the rolls. Top with the Parmesan cheese. Cover loosely with aluminum foil. Bake about 30 minutes, until bubbly on the sides.
   Serves 4 to 6.
   

Recipe - Salmon Spinach Salad

Note: This dish is a meal in itself and is very delicious and attractive to serve. For a different variation, use garlic-sauteed, sliced, chicken breasts. (See Garlic Sauteed Chicken recipe found on page 185.)

4 salmon fillets, 1 1/2" thick
1/4 cup butter, melted
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon coarse garlic salt with dried parsley

olive oil
coarse garlic salt with dried parsley

1 (10-ounce) package fresh spinach, stems removed, washed and patted dry
1 cup whole walnuts, divided
1 cup sun-dried tomatoes, divided
1 cup fresh quartered tomatoes, divided
2 cups rope Provel chees, divided or freshly shredded provolone cheese
1 cup white capped mushrooms, thick sliced, divided

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sweet balsamic vinegar
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground coarse black pepper

1. Preheat oven to 475 F. Mix butter, olive oil, lemon juice and garlic salt in a jar with lid. Shake well to blend.
2. Coat a foiled-covered baking pan with olive oil. Lay the salmon fillets on the pan. Pierce each fillet with a fork in several places. Pour olive oil/butter mixture evenly over the 4 salmon fillets, and sprinkle liberally with coarse garlic salt. Roast uncovered, 6 to 7 minutes on each side, until the salmon is pink and flakes easily. Remove from oven and cut away the thick bottom skin from each fillet with a sharp knife and discard. Set aside. Pour pan juices over the fillets.
3. In 4 large salad bowls, divide the spinach, using 4 cups loosely packed sniach leaves per bowl. Divide the walnuts, sun-dried tomatoes, fresh tomatoes, rope Provel, and mushrooms among the four bowls, spreading 1/4 cup each item plus 1/2 cup of the Provel cheese over top of each bowl.
4. Place the olive oil, vinegars, and salt and pepper in a jar with lid and shake well. Divide and pour the dressing over each spinach salad. Lay each cooked salmon fillet over the top center of each salad.
5. If more dressing is needed, double the batch. Serves 4 meal-sized salads or 8 small salads.