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Baked Eggplant and Goat Cheese Stacks
Baked Eggplant and Goat Cheese Stacks
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Set aside. Slice the eggplant into pieces ½-inch thick. Sprinkle the slices with kosher salt, place them in a colander and let them drain onto a plate for bowl for about 30 minutes. Then rinse off the salt and pat the slices dry.
In a shallow plate combine the panko, Parmesan, and salt. In a separate bowl, whisk the eggs with 1 tablespoon water. Then, place the flour in a shallow plate. Dredge the eggplant in the flour, followed by the whisked eggs, then pat it into the panko mixture until it is well coated. Place the eggplant on the baking sheet. Repeat with remaining slices.
Drizzle the eggplant slices with the oil and bake for 20 minutes. Then turn over the eggplant and bake for 10 minutes longer, or until golden and crisp. Remove from the oven the divide the goat cheese and chopped basil amongst half of the slices. Use the other slices to make a sandwich.
Spread the marinara sauce in the bottom of an oven proof baking dish. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted.
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Peach and Blueberry Crumble
Peach and Blueberry Crumble
For the fruit:
For the crumble:
Preheat the oven to 350 degrees F. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
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Blueberry Muffins
Blueberry Muffins
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
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