Eggplant (Aubergine) Croquettes

These may not be the healthiest of vegetarian recipes, but they certainly are yummy!  I served mine with shells and cheese, green beans, and topped with Tabasco sauce.

Ingredients:

• 1 large eggplant, peeled and cubed
• 1 cup shredded sharp cheddar
• 1 cup Italian breadcrumbs
• 2 beaten eggs
• 2 Tbsp. dried basil
• 2 Tbsp. chopped onion
• 1 minced garlic clove
• 1 cup vegetable oil
• 1 tsp. salt
• 1/2 tsp. black pepper

Directions: 

1. Put eggplant cubes in a microwave safe bowl and microwave on high for 3 minutes.  Stir eggplant and microwave for another 4 minutes.
2. Drain any excess liquid and mash.
3. Stir in cheese, breadcrumbs, eggs, basil, onion, garlic, salt, and pepper.
4. Heat oil in a large, deep frying pan and heat. Form mixture into patties and drop into the hot oil one at a time.  Cook for approximately 5 minutes on each side, or until golden brown and crispy.
5. Transfer cooked patties onto a paper towel lined plate. 

Recipe from: http://allrecipes.com/recipe/eggplant-croquettes/detail.aspx

Photo from: http://allrecipes.com/cook/virgi/photo.aspx?photoID=506443

Lasagna Roll Ups

I've been slacking on my postings recently, but I'm back with a full arsenal of recipes! First off is lasagna roll ups! They're neat looking, easy to make, and most importantly, delicious! Oh, by the way, there's no need to heat up your oven for this recipe!











Ingredients:

• 8 uncooked lasagna noodles
• 4 tsp. olive oil
• 1/2 cup chopped onion
• 8oz sliced mushrooms
• 3 minced garlic cloves
• 6oz baby spinach
• 1/2 cup mozzarella cheese
• 1/2 cup ricotta cheese
• 2 Tbsp. basil
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper flakes 
• 1/2 jar pasta sauce
• Extra mozzarella or parmesan for topping

Directions: 

1. Cook lasagna according to package directions omitting oil and salt. When done, drain and rinse noodles in cold water.
2. Saute onion, mushrooms, garlic, and spinach in olive oil until mushrooms and onions are cooked through and spinach has wilted.
3. Remove vegetables from heat and stir in cheeses, basil, salt, and red pepper flakes.
4. Lay out lasagna noodles on a flat surface.  Spread about two spoonfuls of filling over each noodle and roll up like a jelly roll. Place rolled noodles seam side down on a microwave safe plate.
5. Top lasagna rolls with pasta sauce and a sprinkling of mozzarella or parmesan cheese. 
6. Microwave 5 minutes or until heated through. 

Recipe adapted from: http://www.myrecipes.com/recipe/lasagna-rolls-with-roasted-red-pepper-sauce-10000000604779/

Spaghetti Squash and Portobello Mushroom Pizzas

I will start this post with a warning: If you do not like mushrooms, this is not a recipe you should try.  I can tolerate mushrooms, but it's not my all time favorite flavor. I could only eat one before the mushroom flavor became too overpowering for me to finish the second one.  My husband, however, really likes mushrooms and loved this recipe. If stuffed mushrooms make your mouth water, this is for you!












Ingredients:

• 1 spaghetti squash 
• 4 portobello mushroom caps
• 1 cup marinara sauce
• 1 cup mozzarella cheese
• a few pinches of dried basil

Directions:

1. Preheat oven to 350 degrees.
2. Microwave spaghetti squash for 5 minutes to soften.  Cut spaghetti squash in half, remove seeds, and lay on a cookie sheet with cut side facing up.
3. Spray squash halves with olive oil and sprinkle with pepper.
4. Bake squash for 1 hour. Let sit until cooled enough to touch.
5. Preheat the oven to 425 degrees.
6. Use a fork to scrape the pulp from the squash onto a plate.
7. Remove stems from portobello mushrooms and wipe clean.
8. Arrange mushrooms top side down on a cookie sheet lined with foil.  
9. Fill each mushroom cap with about 1/2-3/4 cup of spaghetti squash.  
10. Top the squash with 1/4 cup marinara and 1/4 cup cheese. Sprinkle basil over the top. 
11. Bake for 15 minutes or until cheese is melted.

Recipe adapted from: http://greenlitebites.com/2012/11/16/spaghetti-squash-portobello-mushroom-pizza/