We brought in almost 300 bushels of Eggplant this week. Here is a great way for you to use it. Comment here and let us know if you are going to use it.
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
||Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
||Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
||Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
||In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
||Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Servings Per Recipe: 8
Amount Per Serving
- Total Fat: 24.7g
- Cholesterol: 56mg
- Sodium: 2075mg
Amount Per Serving
- Total Carbs: 23.5g
- Dietary Fiber: 5.6g
- Protein: 14.1g
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
3 Cups flour
1 Cup cooking oil
1 ½ tsp. cinnamon
1 medium zucchini
½ cup chopped walnuts
1 baking soda
½ tsp. baking powder
2 cups sugar
¼ tsp. salt
Sift together flour, cinnamon, baking soda, salt and baking powder into a large bowl. Blend eggs, sugar, and oil in blender. Chop zucchini into pieces, add several pieces to egg mixture and blend until liquefied, and continue until zucchini is fully blended. Add mixture and vanilla to dry ingredients in bowl. Stir in walnuts. Pour in 2 greased loaf pans.
Bake at 350 degrees for about 1 hour.
It really is that simple. It is not difficult to find someone who feels like they cant make a real difference in the world. For whatever reason, they believe that they are just destined to live without really making a dent in the world around them. This is not the case. Remember the story about Paul and Silas in the prison in Philippi? They are in the midst of being released when they realize that the jailor is who they were supposed to minister to all along. In the midst of their own story, Paul and Silas realize a need and they take care of someone else. This is all it takes to live a life of purpose. All you have top do is find a need and fill it. With every zucchini that was put into a basket, a hungry person was being fed. The world was being changed by simple obedience and hard work.
What is God calling you to do today? Is it inconvenient? Does it require some hard work? Is it a step outside of how you might normally behave? If you were simply obedient and chose to help someone, what kind of difference would you make today?
Our first day of gleaning is over and we are so excited to take the first step towards feeding thousands of hungry families this summer. We visited two farms yesterday and gleaned just under 15 bushels of zucchini. Some of our local organizations have already stopped by to pick up the produce. We also want to thank Pastor Ray Seemans for helping us out!