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Parmigiana

Eggplant and Broccoli Soy Parmigiana

1 large eggplant, sliced ~ 1/4″ slices

dried basil, oregano, garlic and red sweet peppers

olive oil cooking spray

1 head of broccoli, cut into florets and lightly steamed

8 oz soy mozzarella, shredded

1 pkg firm tofu, drained and chopped finely (use food processor) until the tofu resembles ricotta cheese

1/2 cup grated Parmigiano Reggiano

1 32 oz jar spaghetti sauce (or your own homemade)

Spread eggplant slices on pizza stone or baking sheet sprayed with olive oil cooking spray. Sprinkle with dried herbs/seasonings. Bake eggplant at 400 degrees F for 20 minutes, flip slices over and bake another 20 minutes. Remove from oven and reduce oven temperature to 350 degrees.

Mix together prepared tofu, mozzarella and parmigiano cheese.

Spread a few tablespoons of sauce on bottom of 8″ square baking pan. Add a layer of eggplant, a layer of broccoli and about 1/2 the cheese mixture. Repeat layers once and top with remaining spaghetti sauce.

Bake uncovered for 30-45 minutes until nice and bubbly hot.

Serve with Italian bread.

Serves ~ 6 people. Refrigerated leftovers can be reheated in oven or microwave.

White Bean and Fennel Dip (Guest Chef)

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White Bean and Fennel Dip (Guest Chef)

This delicious White Bean and Fennel Dip is the healthier version of Food52’s recipe, by guest chef, Sarah Spool Marder. Don’t you love hot appetizers when the weather is cold?

Serves 12 as an appetizer

For Roasted Fennel

1 large or 2 small fennel bulbs, trimmed and cut into 1 inch pieces
1-2 tablespoons olive oil
2-3 cloves garlic still in papery shell
Salt and Pepper to taste

For the bean puree

1/4-1/2 cups olive oil
2 garlic cloves, peeled and minced
2 1/2 cups cooked cannellini (or other white bean) beans, drained and rinsed
1 tablespoon fresh rosemary, chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini
Preheat the oven to 400 degrees.
Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan or roasting pan. Season to taste with salt and pepper. Roast for 30-40 minutes, stirring twice during cooking. Remove from oven and cool. Once cool squeeze the roasted garlic out of their skins.
Bean puree: In a small frying pan heat 1/4 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and beans and cook for one minute more. Be careful not to burn the garlic. Remove from heat.
In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/8 cup olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.
Heat oven to 450 degrees F. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to use more or less cheese. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini or crackers. Enjoy!