Eggplant Parmesan Bread

This started because a local bakery made something like this and the combination just made complete sense. 

Ingredients:
Dough: 
1 Tsp Active Dry Yeast (1 package contents)
3/4 Cup of warm water (should be between 100 - 105 degrees F)
2 1/2 Cups of White Flour
1/2 Cup of Whole Wheat Flour
2 Tbsp Olive Oil
1 Tsp Kosher Salt
1/2 Tsp of Sugar


Eggplant:
1 Whole baby eggplant (Roughly 5 - 6")
1 cup white flour
1 pint of egg beaters (separate 2 - 3 Tbsp and mix with water for egg wash)
2 cup of italian seasoned breadcrumbs
1 cup of panko breadcrumbs
3 cups of Joe's Homemade Pasta Sauce (divided - 1, 2)

12 oz of Mozzarella Cheese
8 oz Ricotta Cheese
* Parmesan Cheese (unmeasured)
* Olive Oil (unmeasured)
* Corn meal (unmeasured)

Preparation: 
In a stand mixer, mix together yeast and water until bubbles form (indicating the yeast is active).  Once well blended, add in flour, 1 Tbsp of oil, salt and sugar. Mix together with a dough hook until a solid ball forms. (if its too sticky add additional white flour, if not sticky enough add water). Once The dough ball has formed and is not sticky, let the ball rise in a large covered bowl in a warm dry place for about 1 hour.

Peel the eggplant and slice 1/8 lengthwise.  You will need 3 shallow dishes: in one shallow dish, distribute flour evenly, in the second, empty entire carton of egg beaters, and in the third mix together both breadcrumbs.  Dip the eggplant slices in the flour, then egg, then pat well in the breadcrumbs to ensure complete coating. 

Heat broiler on high. Using a stoneware pan, drizzle with olive oil and place down one layer of the breaded eggplant.  Drizzle more on the exposed side of the eggplant and place in the broiler until crispy. Depending on your oven, this may vary in time, the best gauge is to look every 2 - 3 minutes and flip when they have just started to brown and before they burn. When done, remove from pan and let rest/oil drip on paper towels. Wipe down the oil from the stoneware pan but do not allow to completely cool. 

In a 2 quart saucepan, heat up pasta sauce and shred the Mozzarella cheese. 

Cooking:
Preheat the oven to 400 degrees. 

Stretch the dough out on a flat surface into a rectangular shape that matches the stoneware pan. Once it is the appropriate size, flip one side onto the other and coat the surface that it will contact with corn meal so it can easily be transferred. Spread a thin layer of pasta sauce on the bottom approximately 3/4 of an inch from the edges and only to the center line of the dough. Add a layer of mozzarella cheese onto the sauce and layer in a row of eggplant again keeping the edges 3/4 of an inch from the edges of the dough. On top of the eggplant, spread a 1/4 inch layer of ricotta cheese followed by another layer of eggplant, sauce and cheese. 

Using the egg wash that was set aside, brush the edges of the dough and fold over stretching as needed to cover the eggplant layers until sealed (similar to a calzone). Transfer to the stoneware pan (corn meal side down) and make shallow slices across the top (similar to how you would see on a loaf of french bread). Brush the surface with the egg wash and sprinkle generously with parmesan cheese.  Put in the oven and repeat egg wash every 3 - 4 minutes until golden brown. 

Serving:
Remove from the pan and slice width wise with a large knife. Serve with remaining pasta sauce for dipping. `

Handmade Raviolis

Ingredients: 
2 Cups Flour
1 Egg
1 Egg White
1 Cup of baby spinach (optional)

1/2 Cup of Ricotta Cheese
1/2 Cup of Mozzarella Cheese 

*Extra Flour for dusting
* Sea Salt
* Cornmeal - this is used only to keep pasta from sticking together 

Best if using: KitchenAid Pasta Roller And Cutter - KPRA (Google Affiliate Ad)


Preparation:
Using a stand mixer with a dough hook, mix together the flour and egg. Keep the mixer going until all flour has been incorporated and dough has a firm texture (not sticky).[If making the spinach dough, chop spinach finely and add to the dough mixture as it is kneading].  Add flour if necessary to smooth out. Wrap tightly in plastic wrap and place in the refrigerator for at least 1 - 2 hours. 

Using a pasta roller attachment on the stand mixer, start rolling dough until you have a long sheet. For reference on how best to roll out pasta dough, see this previous article:Rolling Pasta Dough. Once the dough thins (use flour if necessary to avoid sticking) begin reducing the roller thickness from 1 - 5. Hang sheets on a drying rack but do not allow them to dry out as we will need them to be moist. 

Use a food processor/blender to shred mozzarella cheese into tiny pieces. Mix mozzarella and ricotta together in another bowl.  Spoon this mixture into a ziploc bag and cut the corner off (leaving about a 1/2 - 3/4" hole in the bag. 

Keep a small bowl handy with some water to help seal the pasta together. Lay one sheet of dough down, using the ziploc bag with the filling, squeeze a small dollop approximately every 1 - 1 1/2 inches lengthwise and if you can fit 2 across with a 1/4 - 3/8" border, do so otherwise only use 1 row to start. Once all filling is down, use your finger in the water and outline (square) around each dollop of filling.  Press another sheet of dough over and apply pressure specifically over the seams that were just moistened. Using a pizza cutter (or ravioli stamp) cut out around each ravioli. 

Allow raviolis to sit before cooking on a sheet of parchment paper dusted with cornmeal. If they will not be cooked right away, ensure that the container they are put in has a fair amount of cornmeal and parchment paper and freeze. 

Boil salted water (should taste like the sea) and cook raviolis until they float.  They will rise up quickly, let them cook for about another minute once they float to the surface. 

Serving:
If making a spinach dough, this goes well with: Alfredo Sauce
If making a non-spinach dough, this goes well with: Joe's Homemade pasta sauce

Mozzarella Sticks

Ingredients: 
Polly-O String Cheese sticks
Egg Roll Wrappers
1 Pint Egg beaters
1 cup whole wheat breadcrumbs
Soybean Oil - Enough to fill a skillet approximately 1/2 inch

Preparation:
Cut cheese sticks in half (approx 2 1/2 inch pieces) and place at the end of an egg roll wrapper. Roll wrapper halfway around the cheese stick and then fold each side over (similar to how you would have rolled quarters in a wrapper).  Continue to roll the remainder of the wrapper until approximately 3/8 - 1/2 of an inch of the wrapper exposed.  Brush on a small amount of egg beater and complete roll. 

Place breadcrumbs in one shallow dish and egg beaters in another.  Dip the rolled cheese stick in the egg beater mix then roll in the breadcrumbs pressing them into the sides. 

Repeat this with the rest of the cheese sticks (should yield 2x the total number of sticks in the package).

In a shallow skillet, heat oil until a droplet of water will dance (excess of 212 degrees F).  Place cheese sticks in pan rotating every 10 - 15 seconds to ensure even cooking.  Remove from oil when breading has browned and place on a paper towel to allow excess oil to drain. 

Serving:
Best served with Joe's homemade pasta sauce

Lasagna with homemade noodles

Ingredients: 
1 Pasta Dough, rolled out flat:Hand Rolling Pasta Dough with or without the spinach
1 1/2 Cup of Joe's Homemade Pasta Sauce1 Cup Part Skim Ricotta Cheese
8 oz Part Skim Mozzarella Cheese
108g Boca Veggie Crumbles 
1 bunch Fresh Flat Leaf Parsley

* Parmesan Cheese 
* Sea Salt
* Garlic Powder
* Olive Oil

Preparation:
Preheat oven to 425 degrees. 

In a large stock pot bring 4 quarts of water to a boil seasoned heavily with sea salt (should taste like the ocean). Cut pasta dough sheets into lengths approximately 8 - 10 inches long (though it does depend on what you will be making the lasagna in). Boil pasta until it floats, remove and place on a wire rack to dry. 

Spray a small skillet lightly with olive oil seasoned with garlic powder. Add Veggie crumbles to the skillet and saute until browned. 

In a bowl, shred mozzarella cheese to desired size. Additionally, finely chop parsley. 

Spray the bottom of an oven ready casserole dish with some olive oil. Layer in a small amount of sauce followed by an initial layer of noodles. You can alternate the ingredients but it is recommended as follows: 

Layer 7	Noodles	Sauce	1/2 of the Mozzarella
Layer 6	Noodles	Sauce	1/3 of the Ricotta
Layer 5	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 4	Noodles	Sauce	1/3 of the Ricotta
Layer 3	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 2	Noodles	Sauce	1/2 of the Mozzarella
Layer 1	Noodles	Sauce	1/3 of the Ricotta

In each layer add as much or as little of the fresh parsley. Top with a small amount of Parmesan cheese and place in oven for approximately 30 - 45 minutes until sauce begins to boil and cheese is melted and bubbling. Place in broiler to finish for approximately 2 minutes. 

Serving
This makes 8 servings, divide the casserole into 8 equal portions. 

Nutrition Information
This is a healthy lasagna recipe since it uses the homemade pasta dough saving on the Weight Watchers Points Plus values for boxed pasta noodles.  Per serving this is approximately 7 WW Points Plus points. 

Baked Ziti in a mug

This is a variation on the lasagna in a mug, I made it using freshly pressed pasta but you can substitute with regular boxed pasta. 
Due to its mug constraints, this is a Weight Watchers friendly meal. 

Ingredients: 
3/8 Cup of Joe's Homemade Pasta Sauce
56g of Ziti or Rigatoni
28g of Part Skim Ricotta Cheese
28g of Park Skim Mozzarella Cheese Grated
13g of Parmesan Cheese Grated
* Sea Salt (best for homemade pasta), use Kosher for boxed pasta

Preparation:
Preheat the oven to 400 degrees. In a saucepan bring water and salt to a boil.  Once boiling, add pasta and boil until all floats, remove from heat and strain. 

In a mug (http://www.shopworldkitchen.com/corningware/french-white-pop-ins-mug-1035985) mix together pasta, 1/4 cup sauce, ricotta and mozzarella cheeses. Stir together until well blended. Top with remaining 1/4 cup of sauce and a layer of Parmesan cheese.  

Place in the oven for 15 - 20 minutes until cheese begins to bubble. 

Serving: 
This is recommended to be served on a trivet, towel, or other plate as the mug will be extremely hot. 

Nutrition Info: 
Using part skim cheeses this weighs in at 9 Weight Watchers Points Plus Points. 

4 Cheese Mac & Cheese

This dish serves about 10 - 12 people easily and can be scaled up if need be. 

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
1 1/2 Cups Milk divided
1 Block (16 oz) Vermont Yellow Cheddar Cheese (grated)
1 Block (12 oz) Smoked Gouda Cheese (grated)
1/2 Block (8 oz) Part Skim Mozzarella Cheese (grated)
1/2 Cup Parmesan Cheese (grated)

2 lbs elbow macaroni
1 Tbsp Sea salt*

Olive Oil (spray)*
1/8 Cup Panko breadcrumbs
1/8 Cup Seasoned Whole Wheat breadcrumbs
Preparation: 
Heat a 2 quart (preferably nonstick) saucepan under low heat to melt butter. Once melted, add in flour and mix together until well incorporated. Mix in 1/2 cup of milk and raise heat until bubbles form along the edges. Lower heat again and start mixing in all of the cheese slowly allowing it to melt.  As more cheese is added, add more milk until all of it is incorporated. When ready, the cheese sauce will be liquid and flow and should not stick to the spoon. If it does, add additional milk for best texture. 

In another saucepan boil about 1 1/2 quarts of water with sea salt.  Once fully boiling, add in the pasta until fully cooked. Lightly spray casserole or deep side baking dish, strain and pour pasta into dish. Spray lightly with olive oil then cover with Parmesan cheese. Pour cheese sauce mixture over and mix well to ensure its thoroughly incorporated. Cover with panko and whole wheat breadcrumbs. 

Place in Oven at 475 degrees for about 10 - 15 minutes or 350 degrees for 20 - 25 minutes until cheese starts bubbling around the edges. To finish, place in the broiler on high for about 1 - 2 minutes until the breadcrumbs toast. 

Serving: 
This serves between 10 and 12 people and the recommended serving is with additional breadcrumb topping. 

Eggplant Parmesan Sticks

This is a cross between french fries, nachos and eggplant parm. 

Ingredients:

1 Eggplant

16 oz Part Skim Mozzarella Cheese (shredded)

1 Cup of garlic seasoned breadcrumbs

1 Cup of panko breadcrumbs

1 Cup of seasoned Whole Wheat breadcrumbs

1 Pint container of Eggbeaters

Safeflower Oil* - in bottle with pour spout

Olive Oil* - in spray (e.g. Misto)
Joe's Homemade Pasta Sauce

Preparation:

Peel eggplant and slice into rounds approximately 1/4 to 3/8" thick. Slice rounds into strips 1/4 - 3/8" thick (similar to french fries). 

In a shallow dish mix together 1/2 cup of each of the breadcrumb mixes (will cover about half of the eggplant sticks before needing to add the remainder).  In another shallow dish mix together the entire container of Eggbeaters and about 1/4 cup of water. Dip each of the sticks in the egg mixture and then cover in breadcrumbs thoroughly. 

Heat the broiler to a "high" setting, cover a stoneware (cooks faster) or metal baking sheet with a light drizzle of safeflower oil and lay down a single layer of the breaded eggplant. Spray lightly with olive oil and place in broiler checking every few minutes until the breadcrumbs crisp and turn a golden brown.  Turn sticks to ensure even cooking and remove once all sides have browned. 

Cover a baking sheet with aluminum and spray with oil. Pile eggplant sticks on the baking sheet, splash with pasta sauce and cover with shredded cheese. Bake in oven at 400 degrees until cheese melts. 

Serving:
This serves about 4 and can be served with extra sauce. 

Lasagna In a Mug

This is a take on lasagna whereby you can speed up the cooking time and individualize the contents by cooking individual sized portions in a mug.  I recommend using one of the corningware vented top soup mugs as they are a good size and have a fair capacity to fill. http://www.shopworldkitchen.com/corningware/french-white-pop-ins-mug-1035985

Ingredients: 
4 rounds (Hand rolled Pasta dough cut using cookie cutter into 3" rounds)
1 servings of Part Skim Ricotta Cheese
1.5 servings (46 grams) Part Skim Mozzarella Cheese shredded
1 Cup of Pasta Sauce (http://raygasnick.blogspot.com/2012/06/joes-homemade-pasta-sauce.html) 
1/2 serving (14 grams) Parmesan Cheese shredded

Preparation:
Preheat oven to 375 degrees and place a heat capacitor (such as a stoneware pan or pizza stone) on the low shelf. In mug, place 1 ladle worth of sauce and top with first round. Layer with 1 serving (28 grams) of Mozzarella cheese, top with next round. Place 1/2 ladle of sauce, cover with ricotta cheese and layer next round. Place another 1/2 ladle of sauce and cover with remaining mozzarella cheese. Put final round on top, layer remaining sauce and Parmesan cheese. 

Bake in oven for 15 - 25 minutes until sauce begins to bubble around the edges. 

Serving:
Serve in bowl (recommended to place it on a plate as it WILL be hot.) 

Nutrition Information:
This is a quick, easy and relatively healthy meal. This is 8 Weight Watchers points plus points. 

Recommended Additions:
1. More Layers - this will increase the cheesiness, but it is recommended to alternate mozzarella and ricotta cheeses as when they melt, there will be clear texture differences between layers. 
2. Meat - There are two options on this one: 
    * Ground Beef or Pork directly, 1/4 lb total meat sauteed in some light olive oil lightly salted and peppered
    * 80/20 Beef or Pork: 1/8 lb + 28 grams of soy crumbles to increase the quantity but keep it healthy (adds about 2 - 3 more WW Pts + )
3. Vegetables - Layer some squash or zucchini in between cheese layers or meat layers 

Substitution: 
Substitute tomato sauce with Parmesan cream sauce, substitute beef / pork with chicken and consider adding a layer of spinach in lieu of extra cheese. **** Flavorful, not very healthy ****