Looking to get out of the pasta and red sauce routine?
Check out this easy and delicious Martha Stewart recipe for baked eggplant parmesan that will make you abandon your local Italian eatery.
This dish does take a little bit of time to make – what with the preparing of the eggplant, baking it, flipping each piece halfway through baking and then layering with sauce and cheese. But it is SO worth it.
It’s a great activity to take on while your tot is napping. The dish makes enough that it’ll provide a few meals, making it time and money efficient.
I think I’ve made this dish about a half dozen times and still I find myself delightfully surprised with the zing the leeks add to the familiar noodles and cheese dish.
This is a great recipe to make for a friend who just had a baby. The easiest way is to put everything together and then bake it all for half the time. Then, each night, just bake the portion you’ll be eating for the other half of the time. (The baking really makes the cheese and leeks crunch around the edges and preserves the noodles from being fried in the microwave.)
There’s something about cilantro that can make a gray day sunny and a sunny day even better.
It’s such a vivid shade of green and it’s flavor is just as bright and cheery.
And recently my friend Michelle contributed some Q and As for the blog. One of the questions she asked was if I had any recipe suggestions for spaghetti squash that did not involve making it pasta-like.
And maybe you’ll say that pesto still makes it pasta like. Well, sure. Kinda. But usually cooks are roasting spaghetti squash into tender little pasta-like noodles and topping it all with normal tomato sauce.