Eggplant Parmesan | Photo by HealthyandLazy
This is the kind of dish that you can impress your classy friends with. Eggplant has an air of sophistication to it, I think.
Eggplant parmesan is always a crowd pleaser, and since it uses many of the same ingredients as traditional chicken parmesan, they can be made at the same time to accomodate mixed company.
I’ve pared this recipe down to six essential ingredients, all of which you probably already have in the kitchen, with the exception of the eggplant. It can, though, be spruced up in a number of ways. The sauce is a big deal with eggplant parm, and I sometimes like to add spinach to my sauce of choice. Ricotta cheese also makes a great addition, but it isn’t necessary by any means for an enjoyable meal.
Pasta with sausage and goat cheese | Photo by HealthyandLazy
I can’t help but love pasta. I come from an Italian family, with Italian grandmothers, and an English mother who has forsaken her own culinary tradition (can’t really blame her for moving away from English food, right?) and has joined the cult of the Italian. I grew up on Italian food, and am delighted to roll out another Italian recipe today – and from the most authentic Italian establishment around, Carrabba’s.
Okay, so maybe it’s not authentic, but this pasta is darn good. They don’t serve it there anymore, but there was a time, several years ago, when this was the dish to get. I’ve never seen anything like it in any restaurant in Italy, and I’ve been to a bunch. Oh well. The concept is simple – pasta with Italian sausage (non-meat sausage in this case) and goat cheese. The execution is just as simple. This is a great weeknight dinner, quick and easy.