#SundaySupper Eggplant Parmesan #SoulWarming

There are two secrets to perfect egglant parmesan:

1. peeling
2. sweating

The skin of an eggplant is quite bitter and can ruin the whole dish.  Be sure to take a few extra minutes to peel your eggplant before slicing it.

Eggplant is packed with water.  To make it fry up crisp, you want to draw some of the water out.  To do that, you want to “sweat” the eggplant.  That means you will slice it and salt each side, very generously.  After just a few minutes, you will notice beads of “sweat” on the slices.  That is the moisture being drawn out.  After about 30 minutes, rinse the slices with water, pat dry, and they’re ready to get dressed for the frying pan!

Nothing quite makes my mouth water like freshly fried eggplant. Especially when there is a pot of homemade marinara close by.

Eggplant Parmesan {+Roasted Red Pepper Tomato Sauce}

Ingredients

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped (you can used jarred, or make at home)
• 2 (28-ounce) cans crushed tomatoes and juices
• 3 tablespoons freshly chopped italian parsley
• 3 tablespoons freshly chopped basil leaves
• 1/2 tablespoon Italian seasoning
• Salt and black pepper
• Sugar, to taste

Eggplant:

• 2 cups breadcrumbs
• Oliv oil, for greasing dish (I use myMisto)
• 3 tablespoons finely chopped Italian parsley
• 1/2  tablespoon Italian seasoning
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 3 large eggs, beaten
• 2 tablespoons water
• 2 medium eggplants (about 2 1/4-pounds), cut into round slices (it’s your preference how thick you want to slice them, my husband likes them really thin) and sweated
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella, plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat.  Add the onion and cook until soft.  Add the garlic and red pepper flakes and cook for 1 minute.  Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes.  Emulsify with a hand blender and process until smooth.  Add the parsley, basil and oregano and season with salt and pepper.  Cook for 10 minutes longer and season with sugar to cut the acidity.

For the Eggplant:

Preheat the oven to 400 degrees F.  Lightly spray the bottom and sides of a 15 by 10 by 2-inch baking dishwith olive oil and set aside.

Place the bread crumbs into a large shallow bowl.  Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.  In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture.  Shake off any excess breading and transfer the egg plant to a baking sheet.  Repeat with the remaining eggplant.

Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat .  Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch.  Using tongs, transfer to a paper towel-lined baking sheet.  Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce.  Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and fresh basil.  Repeat to make 3 layers ending with the sauce. Bake for 20 minutes, until sauce is bubbling. Top with the fresh mozzarella and remaining Romano and bake another 10 minutes, until hot and just beginning to brown. Let rest 10 minutes before serving, slice and serve!

Check out more #SoulWarming dishes from the #SundaySupper community below:

Main Entrees:

• Carrot, Parsnip and Lentil Casserole  – Happy Baking Days
• Chicken with Herbed Dumplings – Bobbi’s Kozy Kitchen
• Chicken pot pie – Gotta Get Baked
• Cholula Chicken Enchiladas – Kwistin’s Favorites
• Eggplant Parmesan – The Hand That Rocks The Ladle
• Roasted Roots and Fruits with Sausage – Shockingly Delicious

Chili/Stews:

• Beer-Braised Beef – Sustainable Dad
• Bigos {Authentic Polish Hunter’s Stew} – From Fast Food to Fresh Food
• Brunswick Stew and Rice – Big Bear’s Wife
• Calico Beans – Home Cooking Memories
• Carbonnade Flamande – The Girl In The Little Red Kitchen
• Chicken Cacciatore {Hunter Style Stew} with Easy Creamy Polenta – Webicurean
• Chicken & Mushroom Stew On Egg Noodles –  Galactosemia in PDX
• Cowboy Beef Stew – Comfy Cuisine
• Ham and String Beans –  Cindy’s Recipes and Writings
• Hearty Moose Meatball Stew – Mrs. Mama Hen
• Jalapeno Popper Chicken Chili – Hezzi-D’s Books and Cooks
• Lentil and Chorizo Stew – Vintage Kitchen Notes
• Seafood Gumbo and Soul Warming #SundaySupper Wine Pairings – ENOFYLZ Wine Blog
• Soul Warming Hearty Beef Stew – In The Kitchen With KP

Soups:

• 30 Minute Black Bean Soup – Supper for a Steal
• Black Bean Soup – Basic and Delicious
• Black Bean Soup with Hot Roast Pepper Cream – The Lovely Pantry
• Canadian Beer Cheese Soup – Juanita’s Cocina
• Chicken Pot Pie Stew Soup – Ruffles and Truffles
• Chicken Soup with Dumplings – The Messy Baker
• Chicken Tortilla Soup – Dinners, Dishes and Desserts
• Coconut Curry Chicken Soup – Damn Delicious
• Crock Pot Chicken Noodle Soup – Mama Mommy Mom
• Easy Chicken and Dumplings – My Catholic Kitchen
• Easy Italian Wedding Soup – Family Foodie
• Easy Wonton Soup – Soni’s Food
• French Onion Sou – Momma’s Meals
• Homestyle Chicken and Dumplings – I Run For Wine
• Lasagna Soup – Cravings of a Lunatic
• Lemon Chicken Noodle Soup – Mangiamo
• Lentil and Bacon Soup – Small Wallet, Big Appetite
• Lentil Soup with Spinach – Mama’s Blissful Bites
• Peppery Mulligatawny Soup with Cherry Tomatoes & Cilantro – Sue’s Nutrition Buzz
• Pozolillo Verde {Green Chicken & Corn Pozole} – La Cocina de Leslie
• Red Lentil Soup with Crispy Aromatic Coriander – Chattering Kitchen
• Roasted Jalapeno Soup – Chocolate Moosey
• Rule of Thirds Soup – What Smells So Good?
• Seafood Chowder – Noshing with the Nolands
• Spanish Garlic Soup – Pippi’s In The Kitchen Again
• Spicy Gumbo Z’herbes – Pescetarian Journal
• Spicy Korean Brisket Soup {Yukgaejang} – Crispy Bits & Burnt Ends
• Spicy Seafood Noodle Soup {Jjamppong} – Kimchi Mom
• Spicy Udon Noodle Soup – My Trials In The Kitchen
• Turkey Noodle Soup – Magnolia Days
• Tuscan Bean Soup  – The Wimpy Vegetarian
• Twisted Chicken Noodle Soup – The Meltaways
• Warm You Up Spicy Bacon Cheeseburger Soup – Daily Dish Recipes

Desserts/Beverages:

• Hot Fudge Pudding Cake – That Skinny Chick Can Bake
• White Hot Chocolate with Orange – GirliChef

Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

#SundaySupper Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad

I have to admit. When I saw the #SundaySupper topic was Autumn Apple Party, I thought I might skip this week. I couldn’t think of one dish I’d ever made with apples…and I don’t think dipping them in peanut butter counts.

However, after a bit of thought, I decided to accept the challenge and go outside my comfort zone and try something new. I thought about applesauce or pork chops with apples, but most of the ideas that came to mind were already accounted for.  So, while searching on my favorite recipe website, I stumbled upon this apple salad served in endive and thought not only did it sound tasty, but it’s a great appetizer.  You don’t need utensils and it can be enjoyed in just one, or two, bites.

I tested this recipe on my co-workers earlier this week and it went over okay.  I didn’t follow the recipe to a “t,” and eye-balled everything and it turned out a little too blue-cheesy and mayonnaise-y.  The also didn’t have endive at the Farmer’s Market (well, they had a sign that said “endive” but the lettuce underneath was not endive) so I served it over chopped red lettuce.  It was “eh.”

I made it again last night and followed the recipe almost verbatim (put a little less blue cheese and added pepper) and it came out absolutely delicious — and I found endive at Kroger, whew!  Such a gorgeous presentation and still a hit with the guys that came over to watch football.  Will definitely make again!

P.S. In my hunt for apple recipes, I found an amazing one for apple butter. It may have taken 14 hours to prepare, but it was worth the wait.  I will be sharing that recipe soon!

Yummy pre-game nibble

Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad

printable recipe

• 1 large Gala apple, cored and cut into 1/8-inch dice
• ¼ cup blue cheese, crumbled
• 2 celery stalks,chopped
• 3 Tbs. light mayo
• 1 Tbs. fresh lemon juice
• Salt and pepper to taste
• 1 “head” of endive, leaves separated 1/2 cup hazelnuts, toasted and coarsely chopped

In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.

To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.

Here’s our Autumn Apple Party Menu from members of the #SundaySupper community!

Soups, Salads, Starters and Breads

• Cinnamon Apple Chips- Shockingly Delicious
• Apple Celery Salad- In the Kitchen with Audrey and Maurene
• Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
• Overnight Apple Cinnamon French Toast- In the Kitchen with KP
• Curried Apple and Leek Soup-Soni’s Food for Thought
• Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
• Homemade Apple Jam – My Trials in the Kitchen
• Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
• Caramel Apple Bread – famfriendsfood
• Apple Pie Bread Baker Street
• Apple, Bacon & Brie Popovers- I Run for Wine
• Apple and Almond Brie Puff Pastry- Family Foodie
• Apple, Leek and Gruyere Tarts- There and Back Again

Main Meals

• Slow Cooker Honey Apple Pork Loin- The Meltaways
• Apple-Glazed Meatballs- The Messy Baker
• Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
• Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
• Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
• Baked Tilapia Apple Crisp- Daddy Knows Less
• Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
• #SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites

Sides

• Harvest Rice- Webicurean
• Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
• Apple Topped Sweet Potato Mash- Momma’s Meals
• Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz
• Autumn Harvest Homemade Apple Sauce – Brie’s Bites

Desserts

• Double Apple Pot Pie- What Smells So Good?
• Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
• Apple Streusel Cobbler- Big Bear’s Wife
• Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
• Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
• Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
• Apple Strudel - Magnolia Days
• Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
• Apple Cheesecake- Vintage Kitchen
• Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
• Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
• Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
• Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
• Apple Crisp Ice Cream- Cravings of a Lunatic
• Bavarian Apple Torte- The Lovely Pantry
• Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
• French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
• Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
• Apple Butter Spice Cake – Home Cooking Memories
• Apple Pie and Custard- Happy Baking Days
• #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
• Apple Brownies That Skinny Chick Can Bake
• Country Apple Dumplings- Mom’s Test Kitchen
• Apple-Gingersnap Cookies- Tora’s Real Food
• Apple and Cranberry Turnovers-  Flour on my Face
• Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
• Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
• Apple and Pecans Cake- Basic N Delicious
• Apple Pull Apart Monkey Bread- Gotta Get Baked

Beverages

• Spiced Apple Ale Small Wallet Big Appetite
• Apple Chia Tea- Pippi’s in the Kitchen Again

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Dawgs in a Blanket

These little apps are great for tailgating or to serve while watching football.  The name is especially appropriate for any Georgia Bulldog fans out there :0)

Depending on kick-off time, you can use breakfast sausage (pictured) or hot dogs.  If you really want to get crazy, you can add cheese, onions or any others fillings you like.  Either way, I promise these little guys will go fast!

Sweet & Savory: Maple-Brown Sugar Breakfast Sausages wrapped in Low-Fat Croissants

Dawgs in a Blanket

printable recipe

Ingredients

• One package breakfast sausage

• Two packages of croissant rolls

Directions
Cook the sausages in a pan on the stove until browned.  On a cutting board, lay out one uncooked croissant roll, lay a cooked sausage in the middle and roll up.  Place the rolled dawgs on a baking sheet and bake according to directions on croissant package. Serve hot!

Related articles

• College Football Rankings: Georgia Bulldogs Move Up To No. 5 (atlanta.sbnation.com)

Laissez les bons temps rouler!

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

• 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
• 1 chicken breast, boiled and shredded
• 2 links Andouille sausage, chopped
• 1 tablespoon Emeril’s Creole seasoning
• 2 tablespoons olive oil
• 1 chopped onion
• 1/2 chopped bell pepper,any color
• 2 ribs chopped celery
• 3 cloves chopped garlic
• 1/2 cup chopped tomatoes (I use 3 Roma)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup white rice
• 3 cups chicken stock
• Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)

Beer me.

The Ingredients

If I was ever on that show The Best Thing I Ever Ate…Soup this recipe would be the best Beer Cheese Soup I’ve ever eaten.  Quite possibly the best soup, period.  I can’t wait to make this in football season.  (The Spicy Popcorn Garnish will really wow your soup eaters :0)  Thanks Emeril! 

Beer Cheese Soup with Spicy Popcorn Garnish

• 5 tablespoons butter
• 1 onion, chopped
• 2 celery ribs, diced
• 1 parsnip, chopped
• 4 cloves of garlic
• 1/2 c. flour
• 4 c. chicken stock
• 2 c. pale ale (The #’s Ale I picked up at The Parish Market was delicious)
• 2 bay leaves
• 1/2 teaspoon cayenne
• 1/2 c. heavy cream
• 2 c. sharp Cheddar, grated
• 1 1/2 c. crumbled Stilton
• salt and white peppar to taste

Heat butter in a pot.  Add parsnips, onion and celery and cook until tender, about 12 minutes.  Add garlic and cook 1 minute.  Sprinkle flour over veggies and cook 3 to 4 minutes, stirring constantly.  Gradually whisk in broth and beer.  Add bay leaves and cayenne.  Simmer, stirring often, for one hour until the soup cooks down.  Add heavy cream and cheeses (slowly) and stirring constantly.  Season with salt and pepper to taste.  Serve hot.  Garnish with Spicy Popcorn Garnish.

Spicy Popcorn Garnish

• 3 tablespoons vegetable oil
• pinch of cayenne
• 1/3 c. popping corn
• 1 teaspoon Emeril’s Southwest Essence
• pinch of salt

Heat oil in a pot and season with a pinch of cayenne.  Put one corn kernal in the pot at the oil heats.  Once it pops, add the remaining kernals.  Cover pot with lid as popcorn pops, about 2 minutes.  Toss popped corn in a bowl with remaining ingredients and serve atop soup. 

Beer Cheese Soup with Spicy Popcorn Garnish served in mini Le Crueset pots