Salisbury steak is the ultimate comfort food. Here’s a twist on an oldie… In this recipe I made some slight changes to dress it up!
The patties are made with lean beef because it has a lot of flavor but it’s not overly greasy. The meat is mixed with truffle oil, barbeque sauce, Worcestershire sauce, cheese and seasonings, then formed into oval shaped “steaks”.
The patties are cooked to golden brown, and then a simple gravy is made with shallots, mushrooms, beef broth and a little flour which is used as a thickener.
The end result is tender flavorful patties that are just smothered in rich gravy.
You can serve them over mashed potatoes or my favorite wild rice.
1 1/2 pounds lean ground beef
1 tablespoon barbecue sauce
4 dashes Worcestershire sauce
¼ cup shredded Italian blend cheese
1 teaspoon garlic powder
½ teaspoon dried parsley
Salt and pepper
1 tablespoon truffle oil or olive oil
4 shallots, thinly slices
1 pint sliced mushrooms
2 cups beef broth, more if needed for thinning
1 teaspoon truffle oil, if using
1 tablespoon barbecue
4 dashes Worcestershire
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoon flour, add more if needed
Salt and pepper to taste
For the meat mixture:
Combine all the ingredients. Knead until all combined. Form into 4 to 6 oval patties.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy:
Reduce the heat to medium and add in the mushrooms. Cook for 2 minutes then add in the sliced shallots. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, truffle oil, barbecue, and Worcestershire. Sprinkle in the dried herbs and combine.
Make a well in the middle of the pan and add the flour. Whisk until combined.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve over wild rice, white rice or mashed potatoes.
If you are like me, fall is one of my favorite seasons of the year. I can’t wait to get my hands on fall vegetables.
This Roasted cherry tomatoes with garlic, balsamic vinegar, thyme, and olive oil pair beautifully with caramelized savory squash. As they roast in the oven, their flavor intensifies. They come out of the oven sweet, tangy, and with a deep flavor that’s almost wine-ish. The poached egg takes this dish to the next level. I used fresh duck eggs from my friend’s farm, Red Beard’s Farm. Duck eggs are pretty much just like chicken eggs, except they are larger and richer. You can use regular eggs, of course.
For the squash:
2.2 lbs acorn squash, about 3
⅔ tsp coarse sea salt, or to taste
¼ tsp ground black pepper
4 tbsp olive oil
For the tomatoes:
1 lb. cherry tomatoes
2 tbsp olive oil
1 garlic clove, grated
1 tbsp balsamic vinegar
½ tsp coarse sea salt
¼ tsp ground black pepper
½ tsp fresh thyme
For the poached eggs:
4-6 whole eggs
1 tsp apple cider vinegar, or white wine vinegar
Fresh thyme, garnish
Preheat the oven to 425F
For the squash:
Scrub the squash clean, pat dry, and cut into ½-inch rounds (length-wise).
Scoop out the seeds and remove the stringy parts.
Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Drizzle olive oil, salt and pepper over the squash. Coat well.
Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.
For the tomatoes:
Place the tomatoes in a baking dish.
Add the ingredients from oil to thyme.
Stir to coat well.
Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
For the poached eggs:
Bring the water to a boil in a saucepan.
Add the vinegar. Turn heat down to a simmer.
Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction.
Gently lower the egg into the water.
Cook for 5 minutes and remove with a slotted spoon.
Reheat with other eggs.
Arrange 3-4 squash rinds to each serving plate or shallow bowl.
Divide the tomatoes among plates and drizzle with the cooking juices.
Place the poached eggs on top.
Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt.
Did you know in China, soup is something that is always on the table, particularly at dinner. According to Chinese tradition, dinner should always include at least three dishes and one soup. Chinese soups are very easy to make and usually made with simple ingredients. And this recipe is no exception!
I absolutely LOVE the flavor and crunch bok choy brings to this fragrant garlicky ginger soup! If you can’t find Bok Choy, you can use any green, such as cabbage, spinach or other Asian greens.
This recipe also calls for one of my new favorite spices…Star Anise. I was first introduced to Star Anise by one of Gordon Ramsay’s recipes.The star-shaped pods look beautiful and have an exotic flavor you’ll fall in love with. It has earthy, subtly sweet spice that is perfect in savory dishes. Star Anise is also an ingredient in Chinese five spice, where it’s combined with fennel, cinnamon, Szechuan peppercorns and cloves. So if you can not find Star Anise, you can use Chinese five spice.
Honestly this is one of my go to soups, it’s perfect in cold or even warm weather, who doesn’t love a nutritious, comforting, and flu-fighting soup! Get your grocery list together and let’s get cooking!
1 tbsp olive oil
3 shallots, chopped
1 bunch green onions, chopped, green and white divided
4 cloves garlic, chopped
2 tbsp ginger, fresh, minced)
5 ½ cups chicken broth (or water)
2 whole star anise or ¼ teaspoon Chinese five spice season
2 tbsp soy sauce
10 oz crimini mushrooms, sliced
6 oz rice noodles
1.5 heads bok choy, roughly chopped
sesame seeds (for topping)
red pepper flakes (for topping)
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. Saute the shallots over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Add the white part of the green onions, garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant. Carefully pour the chicken broth into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes. Remove the lid from the pot and carefully remove and discard each star anise from the soup. Add the mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season with salt and pepper to taste. Garnish with sesame seeds, the green parts of green onions and red pepper flakes.
The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
What makes this mushroom soup so good?
The additional flavors of:
Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.
Shallots– I LOVE including these in this soup , as the flavor really shines.
Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!
Wine— dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
microgreens as garnishment (I used sweet basil microgreens)
Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off. About 6-8 minutes.
While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.
Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.
Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.
While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces.
Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.
Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.
Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.
Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.
The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!
After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup.
Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite.
Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients.
Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!
I love getting a rotisserie chicken from Publix and turning it into something even more delicious!
In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken.
Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.
This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!
So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook!
1/4 cup of unsalted butter
1/2 yellow onion, diced
1 pint mushrooms, sliced
2 tbsp fresh thyme sprigs
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
2 cups chicken broth
1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
1 1/2 cups diced gold Yukon potatoes
1 1/2 cups of diced baby purple potatoes
2 carrots, peeled and diced
2 1/2 cups cooked rotisserie chicken, cubed
¼ cup Parmesan cheeses, shredded
1 tsp salt
¼ tsp freshly cracked pepper
½ cup of half & half
1 package/sheet of frozen puff pastry dough, thawed
Italian parsley, chopped (for topping)
Preheat the oven to 375 degrees Fahrenheit.
Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins).
Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes.
Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.
Add the Parmesan cheese, salt, pepper and stir.
Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender.
Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper.
Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.
Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.
Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese! You can add in your favorite meats and/or veggies – the possibilities are endless.
Did you know?
Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too!
This recipe pairs great with Scout & Cellar…
Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce.
Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.
4 ounce sun-dried tomatoes – not in oil
2 tablespoons Olive Oil
5 garlic cloves, chopped
1 cup chicken broth
1 cup half and half
1 teaspoon red pepper flakes
½ teaspoon Italian seasoning
¼ Parmesan cheese, freshly grated plus more for serving
¼ cup Mozzarella cheese, shredded
Salt & Pepper to taste
8 oz. box of Angel Hair pasta
Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.
While pasta cooks, saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil.
Saute for 1 minute until fragrant.
Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.
Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer.
Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce.
Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired.
I love soups and it is just about soup season! There’s nothing better than grabbing a bowl of warm comforting soup on a fall or winter day!
This soup is everything you love about a buttery creamy bowl of Potato Leek soup. But better, because sauteed shallots and garlic are truly one of the most delicious flavor enhancers ever. Add a swirl of cream and crispy fried leeks and you’ll have the perfect bowl of soup. Great for both fall and winter days!
4 medium leeks, trimmed, leaving white and pale green parts only, and chopped
4 small shallots or 2 medium size,, chopped
3 garlic cloves, chopped
1 large carrot, chopped
1 celery ribs, chopped
1 teaspoon salt
1 teaspoon black pepper
1 stick unsalted butter
1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
1 cup dry white wine, Scout & Cellar Fieldhouse White Blend
4 cups reduced-sodium chicken broth
3 cups water
2 bay leaves
½ cup half and half
3 tablespoon unsalted butter
Crispy Fried Leeks Ingredients
1 cup leeks, washed and sliced into rings
½ cup vegetable oil
Wash sliced leeks in a large bowl of cold water, then lift out and drain well in a colander.
Cook leeks, shallots, garlic, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes.
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, broth, water, and bay leaf.
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 20 minutes.
Remove the bay leaves. Working in batches, scoop the soup to a blender, don’t fill the blender more than 1/3 way full or it can overflow.
For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup.
Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
Pour pureed soup back into the pot and stir in 3 tablespoon of butter and stir until melted.
Slowly pour in the half and half, stir until well combined.
Taste and season with additional salt and pepper.
Crispy Fried Leeks Instructions
To prepare the leeks, cut the white and pale green part off of the stem.
Thinly slice the leeks into rings.
Dry thoroughly before frying.
Using a slotted spoon, lower the leeks into the oil.
Fry them for about 1 to 2 minutes or so, just until they turn golden.
Transfer to a plate lined with a paper towel to drain.
This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them!
So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds!
It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.
And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!
4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
Salt and pepper (to taste)
2 teaspoons Garlic powder
2 teaspoons Onion powder
4 tablespoon butter
2 tablespoon olive oil
2 yellow onions (cut into 1/2″ slices)
2 carrots, diced
½ cup mushrooms, chopped
6 cloves garlic (roughly sliced)
1/4 cup all-purpose flour
2 tablespoon butter
1 cup shredded Parmesan cheese
3 cups chicken broth
2 tablespoon red wine vinegar
Season the chicken with salt, pepper, garlic and onion powder. Set aside.
Heat four tablespoons of butter in a braiser over medium heat.
Add the chicken and sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.
Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened.
Add the mushrooms and garlic, cook for about 30 seconds more.
Add the remaining butter to the braiser and let it melt.
Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain.
Cook, stirring until the flour turns brown and acquires nutty aroma.
Pour in the broth and red wine vinegar, stir well.
Turn off the heat. Taste and adjust the seasonings.
Add the chicken back, nestling the pieces inside the vegetable mix.
Sprinkle the remaining ½ cup of cheese on top of the chicken.
Cover the braiser and transfer to an oven preheated to 350 F. Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185.
Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice.
Give the sauce/gravy a stir before pouring over chicken.
Eggplant Parmesan is one of my favorite Italian comfort foods. The one thing to keep in mind when cooking eggplant, is eggplants hold onto moisture, like a sponge. So if you’re not careful you can end up with a mushy mess.
So the best method to make eggplant parmesan is to pull the moisture out of the eggplant prior to frying it.
How do we pull moisture out of the eggplant?
You sprinkle salt on the eggplant slice and let them sit for 45 minutes to one hour.The salt pulls out the moisture from the eggplant.
It also helps to cut the bitterness of the vegetable and makes it “sweat”. You will notice little drops of moisture on the surface of the disks. Removing the moisture from the eggplant will prevent it from releasing it during cooking.
After the 45 minutes, all you have to do is just pat them dry and dust off the excess salt and then you’ll be ready to start making your eggplant parmesan! I guarantee you will have a much crispier and less soggy eggplant parmesan dish!
Now of course, you can bake or roast the eggplant for eggplant Parmesan, and they are tasty but frying the eggplant gives the dish a deep caramelized flavor that can not be mimicked by baking.
I like my eggplant a tad thick so I slice mine about ¼ thick, using a sharp knife. Grab two shallow dishes, crack two eggs in one dish and whisk. I like to add some seasoning, like granulated garlic and black pepper, to my whisked eggs but that is totally up to you. Pour 1 ½ cup Italian seasoned breadcrumbs in the other dish. I love cheese and feel you can never have too much so I sprinkle ¼ cup of grated Parmesan into the breadcrumbs and whisk until combined.
Take each slice, dip it into the egg mixture, roll in the bread crumbs and shake off any excess. Place the breaded eggplant slices on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Heat a large skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. I always use my cast iron skillet but any skillet will work. I have become a big fan of cast iron in the last year. Check out my Tips & Tricks page for why.
Once the skillet is hot, slowly slide two-three breaded eggplant slices into the oil. Cook for 1-2 minutes on each side, they should be a nice golden brown. The first batch will take longer than the rest as the oil heats up. You will want to keep a close eye on them and watch out for oil splatters.
Line a large sheet pan with foil, this will make for an easy clean up. Add a layer of eggplant slices then dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. The more cheese the better, in my opinion.
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!
There is nothing better than the smell of fresh basil. It reminds me of my grandparents’ backyard when I was a child. My grandfather, Papa, always had a basil plant in his backyard. Here’s a great tip for cutting basil. Stack the basil leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other. Sprinkle on top of your eggplant parmesan and serve.
1 large eggplant, sliced into 1/4″ thick slices
2 tbsp kosher salt
1 1/2 cup Italian seasoned breadcrumbs
¼ cup Parmesan cheese, grated
4 tbsp vegetable oil, for lightly pan-frying
2 cups marinara sauce, homemade or store-bought
2 cups whole milk mozzarella shredded
1 cup Parmesan cheese shredded
Handful of fresh basil leaves sliced, for garnish (optional)
Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt.
In 2 shallow plates, add breadcrumbs to one and whisk eggs and in the other. Dip both sides of the eggplant slice into egg mixture then cover with breadcrumbs, shaking off the excess. Place on a plate or large baking sheet and repeat until all eggplant slices have been coated.
Preheat the oven to 375 degrees.
Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two-three eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you’ve pan-fried them all.
On a large sheet pan, add a layer of eggplant slices then using dollop 2 tablespoons of marinara sauce on top of the eggplant slices. The idea isn’t to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I use the broiler for 5 minutes to get the cheese nice and brown.