LinKev's Eggplant Parmesan

1 large eggplant
3 eggs beaten
1 1/4 cup of seasoned bread crumbs
2/3 cup grated parmesan cheese
8oz fresh mozzarella cheese cut in thin slices or shredded mozzarella
1 cup of sauce of you choice
salt to sprinkle
vegetable oil to fry add more if needed




Wash and slice eggplant to 1/8 inch thick circles.
Sprinkle with salt on one side and stack them up with the salt side up.
Let stand for about 10 minutes.
Heat enough oil in a skillet
Beat eggs in a small bowl in a flat dish mix bread crumbs and parmesan cheese. Dip eggplant both sides in egg and then in bread crumbs mixture and place in hot oil, cook until both sides of eggplant is browned, once cooked place in a lined paper towels plate.
Preheat oven at 400 degrees.
In a big enough baking dish spread a little sauce all around, line the eggplant on top of the sauce then spread a spoonful of sauce on top of eggplant, add a slice of mozzarella cheese and bake for about 10 minutes or until cheese is melted.


Serve on sandwich rolls, or over spaghetti with sauce

Italian Stuffed Baked Manicotti Recipe Card

I you like this recipe, you can print it out!! It should print out as a 4x6 recipe card...  First SAVE AS: to your computer, then you can print it out..

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Mom's Fried egg with Tomato Sauce

                                   ~~~~~ Recipe is been revised by me~~~~
This is one of my favorite dish that my mom used to make a lot for us, you can make it for breakfast, lunch and dinner. 

(Mom only topped it with grated cheese, but I added the mozzarella to it. Her original recipe is without the mozzarella.)

2 eggs

2 - 3 tablespoons extra virgin olive oil

salt and pepper to taste

1/4 cup already made sauce (heated)

romano or parmesan grated cheese 

1 slice fresh mozzarella (optional)

In a nonstick skillet on low to medium heat, heat the oil, crack the eggs in the hot oil add salt and pepper to taste, cover and cook for about 2 to 3 minutes, make sure the eggs are not too runny then add the sauce and grated cheese, top and mozzarella (optional), cover and cook for about another 2 to 4 minutes or until mozzarella is melted .

Serve with italian bread or toast.

Chicken Parmigiana

One of my family favorite food. I make my mom's chicken cutlets then I throw them in the oven with sauce and mozzarella. 

4 chicken breasts cut in half lengthwise
2 eggs 
2 teaspoons water
salt and black pepper to taste
1 1/4 cup of italian seasoned bread crumbs
1/4 cup grated parmesan cheese
8 oz shredded mozzarella
vegetable oil to fry
sauce of your choice
spaghetti cooked according to directions


In a shallow bowl beat the eggs, water and salt and pepper to taste, in another shallow bowl combine the bread crumbs and parmesan cheese, mix it well.
Dip both sides of the chicken in the eggs mixture then coat with the bread crumbs mixture, pressing it so it sticks to the chicken, coat it twice with the bread crumbs. 

In a large skillet heat oil over meadium to high heat and cook chicken in batches until golden brown on both sides, place on a plate lined with paper towels, in a baking pan pour enough sauce to coat the bottom of the pan add the chicken then pour sauce on top of each chicken, top with mozzarella and bake at 350 degrees for about 2o to 25 minutes or until bubbly and golden brown.. 

Serve with spaghetti. Sprinkle with grated cheese.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Chicken Margherita

Click on photo to be directed to this recipe

LinKev's Vegetable Frittata

Ingredients:

10 eggs beaten
4 oz. cream cheese cut in small cubes
1 cup chopped fresh spinach
1 small tomato chopped
1/2 zucchini cut in small cubes (about 3/4 cup)
1/2 small onion chopped
1/2 cup of sweet pepper strips 
salt and pepper to taste
3/4 cup shredded mozzarella cheese for topping
2 tablespoons butter



Directions:

Preheat oven at 350°

In a large enough bowl beat the eggs add salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil) melt butter add the eggs reduce heat to low cook for about 1 minute then add all the ingredients except for the mozzarella cheese. Cook for about 5 minutes or until eggs are set around the edges.
Place in the oven and bake for about 10 minutes, remove from the oven and sprinkle the top with the shredded mozzarella cheese, return to oven for another 5 minutes or until mozzarella is melted.

The frittata will slide really easy from the skillet. Slide on a big enough dish.

                                                                         

Linkev's Pizza Frittata

This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.

Ingredients for frittata

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese 
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar

Preheat oven at 350°


In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.

Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.

Linkev's spinach ricotta frittata

This is one of my egg  frittata it has almost the same ingredients has the pizza frittata 
minus the sauce the good thing about the pizza frittata is that you can add  any kind of topping
like in a pizza, my kids and family love both of them.

Ingredients:

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/2 cup of ricotta cheese 
6 to 8 slices of fresh mozzarella cheese or 
you can use 1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 cup tomatoes chopped small
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Directions:
Preheat oven at 350°

In a large enough bowl beat the eggs add water or milk, salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low cook for about 3 minutes then add the ricotta in teaspoonfuls all around the skillet, add the chopped spinach, onions and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then top with mozzarella cheese and tranfer in the oven and bake for about 12 minutes or until the eggs are cooked and mozzarella cheese is melted.