ZUCCHINI CASSEROLE
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Marchese di Gresy Martinenga Nebbiolo Add
Casanova di Neri Brunello di Montalcino Add
La Braccesca 'Bramasole' Syrah Add
Wines are recomendations only and may not be carried by this store
Marchese di Gresy Martinenga Nebbiolo
Attributes
Producer
Marchese di Gresy
Region
Langhe, Italy
Varietal
Nebbiolo
Bottle Size
750 ML
2003: WineAdvocate Rating: 86
Acidity
fresh
Body
medium body
Food Matches
Cheese Blue Cheese, Parmesan
Fish or Shellfish Salmon / Trout, Bluefish and Mackerel
Pasta & Grains (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Meat & Tomato Sauce, Polenta, Squash or Pumpkin Ravioli
Poultry & Eggs Duck Confit, Game Birds, Roast Chicken with Herbs
Red Meat Barbeque Pulled-Pork or Ribs, Ham, Hamburgers, Lamb Shish Kabobs, Pork Chops, Pork w/Fruit Sauce, Salami, Salami or Sausage, Sausage, Variety Meats or Organ Meats, Veal Scaloppini, Wild Game - Elk, Caribou, Moose, Venison
Sauces Bagna Cauda, Red Wine Sauce, Tomato Sauce
Vegetables Arugula (Bitter Lettuce), Beets, Cabbage, Eggplant, Fennel, Grilled Vegetables, Mediterranean, Grilled, Onions, Leeks, Peppers, Radishes, Shallots, Tomato, Vegetable Gratin or Stew, Wild Mushroom Strudel, Wild Mushrooms
Nebbiolo
This noble variety from Italy is used primarily in Barolo and Barbaresco, two Piedmontese wines. It is a powerful, lusty grape, high in both tannin and acidity but balanced by an ample alcoholic content. Its color can be deep when the wine is young, but orangey tinges can develop within a few years. Its complex aroma is fruity, earthy, woodsy, herbal and floral.
Langhe
Langhe is a hilly region located along the river Tanaro. Famous for its Barolo the Langhe is shaped like a peninsula and includes all of the winegrowing municipalities of the province of Cuneo.
Casanova di Neri Brunello di Montalcino
Attributes
Producer
Casanova di Neri
Region
Brunello di Montalcino, Italy
Varietal
Sangiovese Red Blend
Bottle Size
750 ML
2003: WineAdvocate Rating: 89
Fruit
sweet
2001: Tanzer Rating: 91
Flavors
berries, blackberry, blueberry, cola, dark chocolate, leather, licorice, minerally, tar
2001: WineAdvocate Rating: 89
Fruit
concentrated, juicy
1999: WineAdvocate Rating: 90
1999: Tanzer Rating: 91
Flavors
cherries, game, leather
1997: Tastings Rating: 86
Body
full-bodied
Complexity
deep
Flavors
meaty
Fruit
concentrated
1997: WineAdvocate Rating: 90
1991: WineSpectator Rating: 85
Acidity
fresh
Body
medium-bodied
Food Matches
Cheese Parmesan
Pasta & Grains (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs Duck, Game Birds
Red Meat Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces Red Wine Sauce, Stock Reductions
Vegetables Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew
Brunello di Montalcino
Montalcino is located about 70 miles southwest of Florence and takes its name from a variety of oak tree that once covered the terrain. During medieval times the city was famous for its tanneries and the resulting shoes and high quality leather. Montalcino has one of the warmest climates in Tuscany with very unique growing conditions on the northern slopes and the southern slopes. The southern slopes get more sun accounting for more powerful wine. The northern slopes are a cooler climate with less sun causing for wine dryer aromatic wines.
La Braccesca 'Bramasole' Syrah
Attributes
Producer
La Braccesca
Region
Cortona, Italy
Varietal
Syrah / Shiraz
Bottle Size
750 ML
Food Matches
Cheese Parmesan
Pasta & Grains (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs Duck, Game Birds
Red Meat Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces Red Wine Sauce, Stock Reductions
Vegetables Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew
Syrah
Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.
Shiraz
Australian name for the grape known as Syrah in France.
Eggplant Casserole
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Ingredients
2 to 2-1/2 lbs medium-sized globe eggplants0.75 to &Quantity2; kg medium-sized globe eggplants
olive oil
2 large red onions, finely diced
3 cloves garlic, chopped
1 large red bell pepper, seeded and finely diced
2 large, ripe tomatoes, peeled, seeded, and chopped
10 large basil leaves, slivered or torn into small pieces
salt
freshly ground pepper
1-1/2 cups fresh bread crumbs, made from country or sturdy white bread
1/4 cup freshly grated Parmesan cheese
Use Metric Measurements
Preparation
Slice the eggplant into rounds about 1/2 inch thick. If eggplant is in season, there's no need to salt them. Brush each piece generously on both sides with olive oil. Fry in a skillet over medium heat or cook in a preheated broiler until browned on both sides and tender, about 5 minutes on each side on the stove top or 7 minutes under the broiler.
While the eggplant is cooking, heat 3 tablespoons olive oil in a wide skillet over medium-high heat, add the onion and garlic, and cook, stirring occasionally, until soft, about 7 minutes. Add the bell pepper and tomatoes and continue cooking until everything is soft, about 15 minutes. Raise the temperature at the end of cooking to reduce the juices. Add the basil and season to taste with salt and pepper.
Preheat an oven to 325 degrees F. Lightly oil a 2-1/2-quart gratin dish. Make a layer of eggplant in the bottom of the dish and season it with salt and pepper. Add one-third of the onion mixture, add another layer of eggplant, and repeat, ending with the remaining onion mixture on top. Cover the dish with aluminum foil and bake for 45 minutes. Toss the bread crumbs with a few tablespoons olive oil, to moisten. Remove the foil, scatter the bread crumbs and the cheese evenly over the top, and raise the oven temperature to 375 degrees F. Bake until the crumbs are nicely browned and crisp on top, about 25 minutes. Let cool 10 minutes before serving.
Yield
serves 4 to 6
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