Crock Pot Ratatouille

Idea: Use it over pasta w fresh mozzerella, use as pizza topping, on a crostini w shaved parmesan, as a stew w veggie chicken and fontina cheese added in, as a base for minestrone, topping for couscous, layered in lasagna --- the options are endless!




Servings:8

* 2 large onions, cut in half and sliced
* 1 large eggplants, sliced, cut in 2 inch pieces
* 4 small zucchini, sliced
* 2 garlic cloves, minced
* 2 large green bell peppers, de-seeded and cut into thin strips
* 2 large tomatoes, cut into 1/2 inch wedges or 28oz can unsalted diced
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon oregano
* 1 teaspoon sugar (optional, but it does help)
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
* 1/4 cup olive oil
* red pepper flakes, to spice it up

Prep Time: 30 mins
Total Time: 1/2 day

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next sprinkle half the basil,oregano,sugar,parsley,salt,pepper on the veggies. Dot with half of the tomato paste. Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil. Cover and cook on LOW for 7 to 9 hours. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.

Variation: add a can of rinsed chickpeas and probably about 1/3 c. balsamic vinegar and topped with shredded mozarella cheese

Eggplant Parmesan Nibblers

Ingredients

* 2 medium eggplants
* 3 to 4 tablespoons EVOO
* 1 small onion, grated
* 2 cloves garlic, finely chopped or grated
* 2 cups breadcrumbs, divided
* 1 cup grated Parmigiano-Reggiano, divided
* 3 eggs, divided
* 5 to 6 sprigs thyme, leaves removed and chopped
* 3 to 4 sprigs mint, leaves removed and chopped
* Zest of 1 lemon
* Salt and pepper
* 1 small ball fresh mozzarella, diced into small cubes
* 1 cup flour
* 1/4 cup chopped flat-leaf parsley
* Canola or vegetable oil, for frying

Preheat oven to 400ºF.

Cut the eggplant in half lengthwise and rub the cut sides with EVOO. Place on a baking sheet cut side down and roast until tender, about 30 minutes. Let the eggplant cool until you can comfortably handle them then scoop the flesh out of the skin and into the bowl of a food processor. Pulse until puréed and transfer to a mixing bowl.

Combine eggplant with the onion, garlic, 1 cup breadcrumbs, 1/2 cup Parmigiano-Reggiano, 1 egg, thyme, mint, lemon zest, salt and pepper. If needed, add additional breadcrumbs until mixture is moldable -- you can roll the mixture into balls now, or refrigerate the mixture for 30 minutes to make it easier to work with.

To roll the balls, scoop out about 2 tablespoons of the mixture, form it into a ball and flatten it slightly in the palm of your hand. Place a cube of cheese in the center and enclose the mixture around it. Repeat until all of the mixture is used up.

Spread out three dishes on the counter: Fill one with the flour, beat the 2 remaining eggs in another and in the third, combine the remaining breadcrumbs, Parmigiano-Reggiano and parsley. Coat each ball by running them through the flour, then the egg and then the cheesy crumbs.

When you’re ready to serve the balls, heat about 2 inches of oil in a heavy bottomed pot over medium heat. Fry the balls until golden brown, about 2 minutes, then drain on a paper towel. Serve warm with tomato sauce.

Grilled Eggplant Parmesan Lasagna

credit to Racheal Ray for this one
Grilled Eggplant Parm Lasagna

Ingredients
• 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 28-ounce can whole plum tomatoes, such as San Marzano
• 1 cinnamon stick
• Salt and ground black pepper
• 5 to 6 leaves fresh basil, torn
• 4 medium eggplants, thinly sliced
• 2 cups ricotta cheese
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 2 egg yolks
• 2 1-pound balls smoked fresh mozzarella, thinly sliced
• Basil, for garnish
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons dry bread crumbs

Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until tender, 3-4 minutes. Add the tomatoes to the pan and break them up with a wooden spoon or potato masher. Add the cinnamon stick, salt, pepper and the basil to the pan, and simmer the sauce until thickened and aromatic, about 10 minutes.

While the sauce is simmering, brush the eggplant slices with the remaining EVOO and grill them until marked and tender, about 5 minutes per side.
Meanwhile, combine the ricotta, 1 cup Parmigiano Reggiano and egg yolks together in a medium bowl. Reserve.

When everything is ready, spread a thin layer of sauce over the bottom of a baking dish. Top with a layer of eggplant slices and spread half of the ricotta mixture over the eggplant. Top with another layer of eggplant and layer one third of the mozzarella over the eggplant. Top with some sauce and then more eggplant. Spread the remaining half of the ricotta mixture and top with another layer of eggplant. Top with another third of the mozzarella and sauce, and then with the remaining eggplant. Scatter the remaining mozzarella over top and sprinkle with the remaining grated cheese. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving. Garnish with basil and serve.