Who doesn’t love a delicious lasagna? Pasta, meat, tomato sauce, and cheese. It doesn’t get any better than that, but what about when it does? When we went to the grocery store last week, we walked through the vegetable aisle and I was drawn to this one eggplant. It was calling out to me that it needed to be purchased and made into something so delicious and amazing, but what? The answer was simple for me: Lasagna. Now if you own a copy of Men Cook Too, you already know that I have created an eggplant lasagna before, but to me, this meal was different. Try it out and let me know what you think!
- 1 large Eggplant
- 1 Yellow Squash
- 1 Zucchini
- 3 Garlic Cloves, chopped
- 3 cups Tomato Sauce
- 2 cups Shredded Mozzarella Cheese
- Ground Thyme
- Fresh Basil
- Olive Oil
- Bread Crumbs
- Pre-heat oven to 400 degrees and warm 2 pans on medium to high heat on the stove.
- Cut eggplant into thin slices. You will want at least 8 slices of eggplant for layering. Peel skin from zucchini and yellow squash and dice into small pieces. Some people prefer to peel the eggplant, but I enjoy the skin.
- In a large plate, add bread crumbs and coat eggplant slices. Generously apply olive oil to pan and add breaded slices of eggplant. Cook on each side for 2-3 minutes until brown. Once eggplant reaches the desired coloring, add to 4×8 oven-safe dish and add more eggplant to the dish. As you can see in the image, I created two rows of layering in my dish.
- While eggplant is cooking in one pan, add olive oil to other pan and add squash, zucchini, and chopped garlic. Add salt and pepper to taste, as well as 3-5 fresh basil leaves cut into small pieces, and 1 teaspoon of ground thyme. Cook for 4-6 minutes and add tomato sauce. Stir and let cook for additional 5-8 minutes on low heat while you finish cooking the eggplant.
- As you add more eggplant to dish, add a layer of vegetables and mozzarella cheese. Continue this order until all eggplant is added to dish. Top off with remainder of mozzarella cheese and bake for 10 minutes.
- Broil on high for 3 minutes to get additional color on cheese.
- Cut, serve, and enjoy!
With the northeast getting hammered by another winter storm with snow and ice, many kids are home today and unless you made that mad dash to the grocery store for food last night, will have to get by with what you got in your home for food today. If you have a can of chick peas, an avocado and a few other ingredients, you will be able to make your own Avocado Hummus.
I will throw this out as a disclaimer for anyone that says you need Tahini for hummus to really be hummus. I don’t have Tahini and have to say that my homemade hummus tastes just as good as any other I have ever tried. That being said, here is the recipe for Avocado Hummus.
Avocado Hummus, a perfect snack for any occasion.
1 15.5oz. can Chick Peas, drained and rinses
1/4 cup Sun Dried Tomatoes
1/2 tsp. Black Pepper
3 Tbsp. Garlic Olive Oil
1 Garlic Clove, minced
In your blender, add chick peas, avocado, sun dried tomatoes, black pepper, olive oil and garlic and begin to blend. If your mixture doesn’t have enough liquid, you may need to add more olive oil or a little water to make it blend easier. This is where I take the half life and squeeze the juice directly into the blender. You may also use a lemon if that is all you have.
You may also need to spoon some of the hummus from the bottom of the blender to the top to allow for all the ingredients to mix well. From start to finish, it shouldn’t take you longer than 5-10 minutes to go from separate ingredients to one bowl of hummus. Serve in a bowl with a sprinkle of paprika across the top with pretzels and carrots and you will have a delicious and healthy snow day snack.
After all the hard work just getting to this point, I can happily say that the Kickstarter campaign to get Men Cook Too funded is now officially live. I appreciate all the support I can get from all of you. So please share the link, pledge whatever you can afford and thank you in advance for your support.
You can check out the Kickstarter campaign here!
Welcome to Men Cook Too. This website is meant to function for various reasons. It will be an area where I talk about the process I will soon be entering into as I look to get my cookbook geared for men funded through Kickstarter. I am planning on writing several posts each week about the how the process is going, tips I may have come up with and to show my emotions on the matter.
Another aspect of this website is reviewing other cookbooks, recipes and products meant for everyday use in kitchens. I want to share my experiences with the products I already have in my kitchen and those I want to add one day.
Finally, this website is here to show the world that Men Cook Too and that we can do more than just run the grill at the summer BBQ.
I hope you all enjoy what you read and if you do, please share the page, Tweet and Facebook your favorite posts and don’t forget to pledge for my book!