Parmesan Asparagus

As mentioned last week, here is the third and final recipe from this scrumptious dinner we enjoyed! Now, I'll be honest... only I enjoyed this one. C is not an asparagus fan. I just came to love it over the past couple of years and this is definitely my new favorite way to make them! So if you have a liking for asparagus, prepare to fall in love with Parmesan Asparagus. Mmm mmm.

Parmesan Asparagus 

Ingredients:

-1 bunch of asparagus

-2 egg whites

-1/4 cup of whole wheat flour

-1 cup bread crumbs

-1/4 cup Parmesan cheese

Directions:

1. Preheat oven to 425 degrees.

2. Lay a wire rack on a baking sheet and coat with nonstick spray.

3. Cut off the tough ends of the asparagus spears.

4. Lightly beat the egg whites on a plate.

5. Combine the flour, bread crumbs, and Parmesan cheese on another plate

6. Coat each asparagus spear in egg whites, then cover with Parmesan mixture. If the Parmesan mixture does not stick, then dip back in the egg whites and try again.

7. Lay spears on the wire rack and bake for 15 minutes until golden brown and crispy. 

Parmesan Asparagus

Source : http://amberpless.blogspot.com

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Three Cheese Baked Ziti

Three Cheese Baked Ziti

Ingredients

2 firm eggplants, about 1 + 1/2 pounds each

coarse salt

6 - 7 tablespoons extra-virgin olive oil

1 small yellow onion, diced

4 cloves minced garlic

28 ounce can crushed tomatoes, (I like San Marzano)

12 ounces ziti (I like Barilla whole-grain)

1 heaping teaspoon Italian seasoning, crushed between fingertips

1 heaping tablespoon chopped fresh parsley

1 teaspoon crushed red pepper flakes, optional

fresh black pepper

3 cups whole milk ricotta cheese

1/3 cup freshly grated Parmesan cheese

3 cups fresh shredded mozzarella cheese

butter, for greasing pan

Instructions

1. Trim off stems, peel the eggplant and cut into 1-inch cubes. Toss them with 1 tablespoon coarse salt in a large colander and let them drain over a bowl for 1 hour. After an hour use paper towels to dry them - blot excess water and salt off them.
2. Preheat the oven to 400 degrees F. Generously grease a large baking sheet and toss the eggplant with 3-4 tablespoons of oil. Spread out evenly and bake until browned, carefully tossing halfway through about 25-35 minutes.
3. In a large sauce pan over medium-low heat 2 tablespoons oil; saute onion until tender and translucent add garlic and saute until fragrant. Add tomatoes, Italian seasoning, parsley and red pepper flakes. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes, stirring often and reseasoning if needed.
4. In a medium bowl stir the ricotta cheese with 1/2 cup of the mozzarella and the parmesan cheese.
5. Cook the ziti to a minute under al dente according to package directions in plenty of salted water. Drain and add to a large mixing bowl. Toss with sauce, eggplant and 1 cup of the ricotta cheese.
6. Generously grease a 9 x 13 casserole pan. Place 1/2 of the pasta evenly over the bottom of the pan. Dollop 1/2 of the remaining ricotta cheese by the spoonfuls over top then sprinkle with half the mozzarella. Repeat: spread the rest of the pasta evenly over top, dollop with the remaining ricotta and sprinkle with mozzarella.
7. Bake 30-35 minutes until hot in the middle and lightly golden on top. Let set 5 minutes before serving.

Source : http://www.cinnamonspiceandeverythingnice.com

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