Note: Unbreaded Eggplant saves TIME and CALORIES!
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil or canola oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
Pepper and Oregano (to taste)
4 cups pasta sauce
1.) Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place in the sink for 30 minutes to sweat the excess liquids from the eggplant.
2.) Preheat oven to 350 degrees F (175 degrees C).
3.) In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg. Add basil, if desired.
4.) Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil or canola 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.
5.) In one 6 cup or two 4 cup FoldTuks, 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.
6.) Repeat layering process until all the eggplant and cheese mixture is used – or divide evenly among the two FoldTuks. Add salt, pepper, and oregano to the layered stack, to taste.
7.) Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake one 6 cup or 4 cup FoldTuk for 30 to 45 minutes in the preheated oven, until sauce is bubbly.
If using two 4 cup FoldTuks, the second prepared portion can be put in the freezer for later use, in the fridge for tomorrow’s dinner, or baked with the other 4 cup and heated up in the microwave for lunch.
Macaroni N Cheese
Recipe courtesy Alton Brown
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
1.) Preheat oven to 350 degrees F.
2.) In a large pot of boiling, salted water cook the pasta to al dente.
3.) While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4.) Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into two 4 cup FoldTuks. Top each with remaining cheese.
5.) Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake one FoldTuk for 30 minutes. Remove from oven and rest for five minutes before serving.
6.) Place the other prepared FoldTuk in the freezer for a later meal, in the fridge to bake tomorrow night, or bake both FoldTuk’s together for larger portion or tomorrow’s microwaveable lunch.
1 medium eggplant, peeled and sliced into 1/2" rounds
3/4 cup crushed tomatoes
1 pound potatoes, thinly sliced
1 cup Parmesan, grated
1 large onion, minced
2 cups plain whole yogurt or sour cream
2 cloves garlic, minced
3 eggs, lightly beaten
1 pound ground beef
3/4 cup light cream
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1.) Preheat oven to 375.
2.) Brush eggplant rounds with olive oil and season with salt and pepper.
3.) Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain.
4.) Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes.
5.) In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper.
6.) In a 6 cup FoldTuk or two 4 cup FoldTuks, add potatoes, meat, eggplant and top with Parmesan.
7.) In a medium bowl, combine yogurt or sour cream, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes.