Roasted Eggplant with Fontina, and more

1 eggplant
olive oil
salt
pepper
homemade spaghetti sauce
whole wheat angel hair
fontina
madrigal baby swiss
some kind of stinky cheese that began with the letter R

Preheat oven to 400.

Slice eggplant into 1/4 inch thick pieces. Lay on paper towels and lightly salt. Allow to sweat for about 30 minutes. Remove paper towels and rinse.

Lightly oil eggplant slices and place in baking dish. Bake for about 10 minutes, flip over, and bake another 10 minutes, or until slightly browned. Remove from oven.

Grate cheeses. Pour a layer of sauce into a baking dish, place eggplant slices on top and season with pepper. Cover with a layer of cheese and then another layer of sauce. Repeat with next slices of eggplant, cheese, and top with remaining sauce. Bake at 400 for 15-20 minutes, until cheese is melted and sauce is bubbling. Serve over cooked angel hair pasta.

The second night, we added sauted spinach to the eggplant and sauce mixture. Delicious!

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Potatoes Au Gratin

2 lb. Yukon Gold potatoes
1/4 c. soy butter
1 medium onion chopped
1 tbl. whole wheat flour
salt and pepper
1 c. rice milk
1/2 c. fat-free plain yoghurt
1/2 c. yoghurt with Wholefoods ranch dressing seasoning mix
2 c. cheese grated (combined): .75 oz mustard cheese, white Cabot cheddar
paprika

Heat oven to 375.
Slice potatoes approximately 1/8 of an inch thick. Spread potatoes evenly into an ungreased casserole dish.

In a pot, melt butter and cook onions for about 2 minutes (until golden). Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat.

Stir in rice milk, yoghurt, dip, and 1.5 cups of cheese. Heat to boiling and cook, stirring, for 1 minute.

Pour cheese sauce over potatoes. Divide one-fourth of a cup of rice milk and pour into each corner of the casserole dish.

Bake 45 minutes, uncovered.
Sprinkle remaining cheese over potatoes and cook an additional 15-20, until brown.

Egg Noodles with Fancy Cheese and Kale

2 cups (dry) egg noodles, cooked
1.5 c. kale
2 oz ricotta salata
2.5 oz (approximately) unpasteurized Chimay cheese with beer
1/4 c. soy butter
1/2 c. rice milk
salt and pepper

Preheat oven to 350.

In a pot on medium-low heat, melt together butter, rice milk and cheeses. Add in salt and pepper to taste.

Cook and drain egg noodles. Chpp kale to slightly larger than bite size.

Mix together noddles, cheese mixture, noodles and kale.

Bake 30-40 minutes until brown on top.