In My Kitchen

A better version of my copy cat Eggplant Rollatini , practiced makes perfect. A well worth menu for my household. Still have three people doesn't eat it. Like I said it is worth the time making it because two of my children eat the left over until all gone.

We rarely have people (friends or family) come to our house to celebrate a holiday meal. Unless they say they are coming before hand we don't invite them. And when we do invite them they tend to not show up and give us some lame excuse on why they never showed up. However, this year DH long time friend invited his family to our house. Sure, I'll cook, just make sure you show up, I utter to DH. Which they did, but they had to live early because of his children & ex-wife. I started preparing for this event on Monday before Thanksgiving. I had to go back to the grocery store on Wednesday (the day before) because I forgot some key ingredients for some of the dishes. That place was a mad-house. Note to self: get everything early enough to avoid crowds. We turned the living/dining/kitchen area of my late FIL (in-law suite) into a big dining room. As you can see below. I think we can still fit another table there. 25x15 room, I told DH if we remove the two room...

Just like the restaurant makes. And yes the process is very time consuming. I started the fillings, the sauce, & everything I needed the day before to save some time the day I am serving this. But the taste...YUMMY! Try it out. I would like to thank someone for sharing this recipe. Sorry, I can't remember who you are. Pic was taken before I added the extra sauce & cheese on top. And I forgot to take a picture after cooking it in the oven for 30 minutes. Way too busy to take pictures before serving. Ingredients: 1 large eggplant 1 tbsp. salt Sauce: 1 small onion, chopped 1/4 c. olive oil 2 garlic cloves, minced 1 can (15 oz) tomato sauce 1 can (14-1/2 oz) diced tomatoes 1/2 c. chicken broth 1/4 c. tomato paste 2 tbsp. minced fresh parsley 2 tsp. sugar 1/2 tsp. salt 1/2 tsp. dried basil 1/4 tsp. pepper 1/8 tsp. crush red pepper flakes Filling: 1 15oz. ricotta cheese 1 c. (4 oz) shredded part-skim mozzarella cheese 1/2 c. grated Parmesan cheese 1/...