Eggplant Roll Ups

I had an eggplant that I had to use up. My husband loves eggplant, but not my daughter so much, so it is hard to use it unless I make something just for him. So that is what I did...since my daughter had a friend over to watch The Bachelorette, when I fix dinner for them, I made stuffed poblano peppers for them, because my husband doesn't like peppers...so I guess it was a win win, but a little busy for me.

For the eggplant I hand sliced it so the slices could of been a little more even...should of got my slicer out of the drawer, but you know how it goes, it was just week a night dinner. You can grill them or use a grill pan, but I placed them on a stoneware sheet and oven roasted until soft.
 Ingredients:

• 2 medium eggplant sliced thin about 1/4 inch (brushed w/oil, salt and baked until soft)
• 8 oz spinach I use chopped frozen in a bag
• 1 small onion or shallot chopped
• 4 oz mushrooms sliced or chopped
• 3 oz cream cheese
• 2 cloves garlic chopped
• 1/2 cup Parmesan cheese
• 2 tablespoons pine nuts toasted (optional)
• 1 teaspoon Penzey's Mural of Flavor (or Italian seasoning)
• 1 squeeze lemon juice
• 1 pinch of nutmeg
• a few fresh basil leaves
•  salt and pepper to taste
• tomato sauce as needed (I use a prepared marinara sauce) 

In a skillet saute the onion, garlic, and mushrooms for about 3-5 minutes until the onions are soft, and mushrooms are cooked. Add the spinach and cook some of the moisture out, squeeze the lemon juice over the spinach, add the nutmeg, seasoning and cream cheese, cook until the cheese is melted and stir to blend. Finally add in the Parmesan and pine nuts (I like to toast the pine nuts first) salt and pepper to taste, mix well.

Place a basil leaf and a spoonful of the filling mixture at one end of the eggplant slice, roll up and secure with a toothpick if needed. Place the roll seam side down in a baking dish with some sauce on the bottom. Sprinkle a little cheese over the top.

Bake at 375 degrees for 20 - 25 minutes until the cheese melts and it's bubbly.

Parmesan Chicken Tenders - and some weather

This is a healthier version of chicken tenders, since they are baked not fried. Of course you can pan fry them and they turn out just as good. I usually get the chicken tenders when on sale and the is usually in the bonus size. With a family of three that leaves a lot of leftovers. Which these work great for, to make a wrap for lunch. I will go ahead a make all of them and freeze them in meal size packages. Then warm them on my stoneware with some fries(or veggies) and my daughter is all set to go for a quick meal.

 I usually dust them in flour first, but this time I didn't and I think the breading stayed on better. It makes them easier to dip. Get two flat shaped bowls or pie tins and lightly beat 1 egg with about 1 Tablespoon deli mustard (you can use Dijon).

 In the other bowl or pie tin, I used half and half bread crumbs and Parmesan cheese (sometimes more parm). Season the bread crumbs with salt and pepper and whatever seasoning you like... I used grill seasoning on mine.



Dip the chicken in the egg/mustard mixture then lay it into the Parmesan mix lightly pressing into the crumbs. Use one hand in the egg so the other will stay dry. Place the breaded tender onto a baking sheet. I always use my stoneware for this. I have a large bar pan that works great. With the stoneware you don't have to grease it or turn the tenders to brown them. Spray the tops with cooking spray or I sprinkled with a little olive oil over each one (just a touch). Bake at 375 F degrees for 25-30 minutes until chicken is done and it's golden brown.
I know this is simple and you probably won't want to use your ovens too much in this summer heat. We have been rainy for a few days now and it looks like topical storm Debby is just hanging around, going nowhere. Since we won't be reaching 90 today it seemed like a good day to oven fry some chicken tenders.