Eggplant Parmigiana

Eggplant Parmigiana

Ingredients
  • SALT
  • 2 LARGE EGGPLANTS (SLICED INTO ½-INCH-THICK ROUNDS)
  • FLOUR
  • OLIVE OIL FOR FRYING
  • 1 (26-OUNCE) JAR CLASSICO® DI PARMA (FOUR CHEESE) PASTA SAUCE
  • 1-1/2 C. (6 OZ.) SHREDDED MOZZARELLA CHEESE
  • ⅓ C. FRESHLY GRATED PARMESAN CHEESE
  • ADDITIONAL FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. LIGHTLY SALT EGGPLANT ROUNDS AND LET STAND FOR 60 TO 90 MINUTES TO DRAW OUT BITTER JUICES; PAT DRY. LIGHTLY TOSS EGGPLANT IN FLOUR; REMOVE AND SET ASIDE. IN LARGE SKILLET, OVER MEDIUM HEAT, HEAT 6 TABLESPOONS OIL; FRY EGGPLANT ROUNDS, 2 OR 3 AT A TIME, COOKING UNTIL BOTH SIDES ARE GOLDEN BROWN, ADDING MORE OIL AS NECESSARY. PLACE COOKED EGGPLANT ON PAPER TOWEL-LINED TRAYS TO ABSORB EXCESS OIL. SPREAD THIN LAYER PASTA SAUCE IN 11X7-INCH BAKING DISH. TOP WITH ONE-THIRD EGGPLANT, ONE-THIRD PASTA SAUCE, HALF MOZZARELLA CHEESE AND ONE-THIRD OF THE ⅓ CUP PARMESAN CHEESE. REPEAT LAYERS, ENDING WITH EGGPLANT. TOP WITH REMAINING SAUCE AND REMAINING PARMESAN CHEESE. BAKE, UNCOVERED, 25 TO 30 MINUTES. LET STAND 15 MINUTES BEFORE SERVING. SERVE WITH ADDITIONAL PARMESAN CHEESE IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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Chopped Salad Sub Sandwich

Chopped Salad Sub Sandwich

These open-faced sandwiches are perfect for picnics and other casual celebrations.
Ingredients
  • 2 TBSPS. WHITE WINE VINEGAR
  • ½ TSP. DIJON MUSTARD
  • ⅛ TSP. SALT
  • BLACK PEPPER, DASH, TO TASTE
  • 2 TBSPS. OLIVE OIL
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 3 CUPS CHOPPED ROMAINE LETTUCE
  • 1 CUP CHOPPED TURKEY SALAMI
  • 4 OZ. REDUCED FAT PROVOLONE CHEESE, CUT INTO ½-INCH CUBES
  • 4½INCHSLICES ITALIAN BREAD [OR FRENCH BREAD], TOASTED
  • ¼ CUP CRUMBLED BLUE CHEESE
 
Instructions
  1. COMBINE VINEGAR, MUSTARD, SALT AND PEPPER IN A SMALL BOWL. WHISK IN OIL; SET ASIDE.
  2. COMBINE TOMATOES, ROMAINE, SALAMI AND CHEESE IN A LARGE BOWL. ADD DRESSING; TOSS TO COAT.
  3. TOP EACH BREAD SLICE WITH ABOUT 1 CUP OF TOMATO MIXTURE. SPRINKLE WITH BLUE CHEESE.
  4. – SEE MORE AT: HTTP://WWW.DELMONTE.COM/RECIPES/SPRING-AND-SUMMER-CELEBRATIONS/CHOPPED-SALAD-SUB-SANDWICH/INDEX.HTML#STHASH.2FYUHZDT.DPUF
 
 
 
 
 
 
 
 
 


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Tortellini with Tomatoes, White Beans & Spinach

Tortellini with Tomatoes, White Beans & Spinach

Author: by Julie Harrington, RD
 
Prep time:  
Cook time:  
Total time:  
 
Serves: 4-6
 
Recipe by Julie Harrington, RD Pump up your pasta dish with colorful vegetables. Try this simple tortellini with tomatoes, white beans & spinach recipe for an easy weeknight meal. Tortellini with Tomatoes, White Beans & Spinach
Ingredients
  • 1 (9 OZ) PACKAGE CHEESE TORTELLINI
  • 1 TSP OLIVE OIL
  • 2 CLOVES GARLIC, MINCED
  • 1 (15 OZ) CAN NO-SALT-ADDED, ITALIAN SEASONED, DICED TOMATOES (UNDRAINED)
  • 1 (15 OZ) CAN WHITE BEANS, DRAINED AND RINSED
  • 4 CUPS BABY SPINACH LEAVES, TORN
  • ¼ CUP CHOPPED FRESH BASIL
  • (OPTIONAL) PARMESAN CHEESE
 
Instructions
  1. COOK TORTELLINI ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND SET ASIDE.
  2. IN A LARGE PAN, HEAT OLIVE OIL OVER MEDIUM HEAT. ADD THE GARLIC AND COOK UNTIL FRAGRANT. ADD THE TOMATOES AND WHITE BEANS AND BRING TO A BOIL. STIR IN SPINACH AND COOK FOR ANOTHER 1-2 MINUTES, UNTIL SPINACH HAS WILTED.
  3. ADD THE TORTELLINI TO THE PAN. ADD THE BASIL AND LET EVERYTHING HEAT THROUGH, ABOUT 2-3 MINUTES, STIRRING OCCASIONALLY.
  4. SERVE AND SPRINKLE WITH CHEESE.
 
 
 
 
 
 
 
 


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