I hope you had a really nice Easter.
Today's post is about a little bit of this and a little bit of that, plus a recipe soooo good, you will lick your plate! (Yes, I speak from experience.)
Read Time: 7 minutes
This Easter weekend, the sun has finally made his presence known and out the door we were to enjoy his rays!
Winter is over, and the grey, dreary and wet weather with it! Spring has sprung and that means a number of different things for me, particularly spring training and bikini season, however one thing at a time. Right now, I'm happy the sun is bright and shining!
One of the many things that I love about France is when the sun is out, so are her people.
Everyone takes advantage of the sunshine and enjoys the simple pleasures of life... as one should!
We also hosted our American cousin over the holiday weekend.
It was nice to spend time with him. Of course we ate, drank and were merry, a good time was had by all!
What's more, it has been more than 30 years since the two cousins have seen one another.
Now let's get down to business... in the kitchen!
As you know, I love to eat.
It's my favorite.
Feast your eyes and feast yourself on this simple and delish dish, otherwise know as Aubergine (Eggplant) Parmesan!
Plus, it is low carb!
It is so simple to make and so tasty, I promise you will lick the plate. However, please note, to prep this recipe is a little time consuming, yet as I have become older and hopefully wiser, I have found that good quality is worth is the wait.
Eyeball everything, do not measure. You know yourself and how much is needed to cook enough for you and your family!
First things first, INGREDIENTS and ITEMS NEEDED:
ground beef for the meat sauce
veggies - mushrooms, carrots, broccoli, one tomato (or your favorites)
onion and garlic
salt and pepper
oven safe dish
a silverdollar dollap of oil of your choice... olive, for example. I use duck fat.
Chop up your veggies and set aside. Mix the ricotta and parmesan cheese in a bowl and set aside.
BROWN THE EGGPLANT
Have a pan heating up (medium high heat) with good portion of oil (olive is fine, but I use duck fat) Cut your eggplant in rounds, like thick silverdollar pancakes. I sometimes peel the eggplant, so it looks like it has zebra stripes, but that is up to you.
Then pan fry your eggplant to the point where it gets nice and browned, this should take less than 6 minutes.
CHEESE IT GOOD!
Transfer the eggplant to an oven safe dish and layer them side by side.
Next, spread the ricotta and parmesan cheese on top, I like to lay it on thick and set aside.
Then, preheat your oven to 250 or so.
BROWN YOUR GROUND BEEF
Next, in the same pan you browned your eggplant, brown the ground beef on a medium high heat.
When it is halfway cooked, toss in the garlic and onions and mix.
When it is about 75-percent cooked, toss in your other veggies and mix for a few. Then turn off the heat, add in a can or box of tomato sauce and allow it to meld into a nice, thick and juicy sauce! It should smell like heaven.
LAY IT ON THICK!
Next, pour the meat sauce on top of the eggplant/ricotta mixture, then sprinkle mozzerella on top!
It should look like this:
AND END UP LOOKING LIKE THIS!
Place it in the oven for about 15 minutes, or just enough until all the cheese is golden and bubbly! Also, let it cool for another 10, otherwise your will burn your tongue off. AND ENJOY!
Happy Spring and Happy Eating!
Until next time, please remember that life is too short to eat bad food! Take care of yourselves!
Written with love and happiness - Jenny
Bonjour et Bienvenue!
Thank you for stopping by for a spell!
I am a 40-something year old American woman. Born in Texas, raised in Las Vegas!
Frenchified for Life
is a fabulous little lifestyle blog about truly embracing French life!
My intent is to simply inspire you to create something unique and beautiful in your everyday life. The French have this wonderful and annoying habit of seeing the world through rose colored glasses, might as well learn something from them!
That said, I lift my glass to you!
By the way, I mention the name Cachou (or The Cash) a lot, I'm referring to her...