Tuscan Tomato Soup

This is a hearty, filling soup

1/2 cup extra virgin olive oil

2 large garlic cloves, minced

1 bunch fresh sage, or 2 teaspoons dried, chopped sage

1 teaspoon marjoram

28 ounces canned Italian tomatoes, chopped

6 cups of low-sodium chicken broth

fresh ground pepper and salt to taste

1/4 cup balsamic vinegar

1 loaf Italian bread, sliced

Heat olive oil in a heavy stock pot or kettle. Add the garlic, marjoram and sage and cook until garlic gives off its aroma. Add the chopped tomatoes and stock and bring to a boil. Stir in the balsamic vinegar and add seasonings, followed by the bread. Cook approximately 5 minutes, then cover and remove from heat. The soup should stand for at least an hour. Stir thoroughly before serving (hot or warm) topped with a drizzle of olive oil.

Apple and Pear Soup

1 tablespoon reduced-fat margarine

3 tart apples - peeled, cored, and chopped

3 pears - peeled, cored, and chopped

5 cups vegetable broth

1/2 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1 bay leaf

1 1/2 teaspoons pureed fresh ginger

1 tablespoon chopped fresh parsley

Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.

Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve. Serves 7.

allrecipes.com

Cheesy Eggplant Bake

1 medium eggplant, peeled

2 teaspoons salt

3/4 cup dry bread crumbs

3 teaspoons garlic salt

1/2 teaspoon pepper

3 eggs

3 tablespoons olive oil, divided

1 large green pepper, chopped

1 medium onion, chopped

1/2 pound fresh mushrooms, sliced

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) package sliced mozzarella cheese

1. Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
2. In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
3. In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
4. Bake, uncovered, at 350 degrees F for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

Serves 6.

Allrecipes.com

Eggplant French Fries

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long
Salt
1 cup Milk
2 Eggs
3/4 cup Flour
3/4 cup Self-Rising Cornmeal
½ teaspoon Salt
Vegetable or Canola Oil for deep frying
3 teaspoons Ranch Salad Dressing & Seasoning Mix
Ranch Dressing

Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes.  Rinse and pat dry with paper towels.

 In medium bowl, mix milk and eggs until well blended.  In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix.

Heat oil in frying pan on high heat.

Dredge eggplant fries in egg mixture and then dredge in cornmeal mix. Carefully place fries in hot oil. Fry 3 minutes or until golden brown. Drain on paper towels. Serve hot with ranch dressing.

Source: Eggplantrecipes.net