A summer fresh Italian meal

I like dishes such as this one that I can prep ahead and simply assemble when needed, particularly when I’m entertaining in the heat of the summer. Just as I usually say, any dish is only as good as the ingredients used to make it, so choose the best mozzarella, balsamic vinegar, and extra virgin olive oil if you can. If you cannot find buffalo mozzarella, choose a top quality fresh mozzarella instead. 

 

1 Pound Buffalo Mozzarella, Sliced

1 Recipe Roasted Tomatoes

1 Recipe Roasted Sweet Peppers

Extra Virgin Olive Oil

Fresh Basil Leaves

Balsamic Vinegar

Sea Salt

Cracked Black Pepper

 

On a large platter, arrange the tomatoes and peppers side by side overlapping in an attractive manner. Spoon some of the pepper and tomato juices over the arranged peppers and tomatoes.

Tuck in basil leaves along the peppers and tomatoes. In the center of the platter, arrange the sliced mozzarella in an attractive manner.

Drizzle some olive oil over the cheese and the tomatoes and peppers. Drizzle just a little of the balsamic over the tomato mixture.

Sprinkle the dish with some sea salt and cracked black pepper and serve.

Serves 4.

 

 

You could add any of your summer vegetables in this soup if you desired as I often throw in some chopped zucchini, or even sweet peppers.  I’ll serve this soup on top of slices of grilled crusty bread.

 

2 Tablespoons Olive Oil

1 Large Onion, Peeled & Finely chopped

4 Garlic Cloves, Minced

2 Carrots, Trimmed & Finely Chopped

2 Stalks Celery, Finely Chopped

3 Cups Water

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Chopped Fresh Parsley

6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)

1 (14 1/2-ounce) Can Diced Tomatoes

To Serve:

Extra Virgin Olive OIl

Cracked Black Pepper

 

In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.

Add the rest of the ingredients and bring to a boil. Reduce the heat to low, and cook for 30 minutes.

Use a hand wand and puree about half the soup in the pot leaving half for texture. (Or put a cup or two at a time in the blender)

Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

Serves 4.

 

 

Eggplant Parmesan is one of my favorite dishes, and I try to create different variations to keep things interesting. This version I made into individual portions that would be great served as a side dish or main entree.

 

For The Eggplant:

2 Medium Eggplants, or 4 Small

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

 

1 Ball Fresh Mozzarella Cheese (Not Buffalo) (About 6 to 8 Ounces)

1 1/2 Cups Seasoned Homemade Bread Crumbs

3/4 Cup Grated Parmesan Cheese

2 to 3 Tablespoons Olive Oil

 

8 Ripe Plum Tomatoes

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

2 Tablespoons Finely Chopped Fresh Basil

 

Cut the eggplants lengthwise into 1/3 to 1/2 inch thick slices, and place slices in a colander and sprinkle with a little of the salt.

Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister.

Let the eggplant drain in the sink for about 45 minutes. Rinse with cool water, and pat the eggplant dry. While the eggplant is being purged of any bitterness, begin the sauce. To prepare the tomatoes, cut a slice off the core end.

Squeeze the tomato gently over the sink to remove most of the seeds and juice. Do not worry if you do not remove them all. Chop the tomatoes into 1/2 inch dice.

Heat the olive oil in a heavy saucepan, then add the garlic and cook an additional minute or two.

Next add the chopped tomatoes, salt pepper, and red pepper flakes.

Cook over low heat until the sauce has thickened, about 15 minutes. Add the chopped basil and mix well, and set aside.

Turn on the broiler in the oven on medium, and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil or use olive oil spray and then broil until lightly browned.

Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned and are soft.

Preheat oven to 350 degrees. F.

In a large baking pan, first lightly grease the bottom. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then cut the mozzarella cheese to fit each bottom slice.

Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each with this second slice. Mix together the grated parmesan cheese with the olive oil and homemade bread crumbs. Sprinkle the crumbs over the eggplant slices. Cover the casserole with foil, and bake the eggplant for 20 minutes.

Remove the foil and bake an additional 10 to 15 minutes or until the bread crumb and cheese topping has browned. Place each eggplant “package” onto individual plates and spoon some of the sauce on top. Serve warm.

Serves 4.