Thursday, July 18, 2013

Eggplant and Mushroom Parmigiana with Polenta and Capsicum Bread

When I was younger Mum did most of the cooking in our house with the occasional appearance of Dad's Chocolate Self Saucing Pudding or, on the nights when Mum was working or away, some creation Dad and I conjured up from our imaginations. But since Mum and Dad have been in the new house I've noticed that the two of them are doing more in the kitchen together and whilst it is funny watching them fighting over a recipe, arguing over who used the last clean cup measure or haggling for bench space, it is also really nice to see them both in there creating stuff together. 

So tonight's dinner is brought to you by my Mum and Dad and in an absolute team effort Mum was in charge of the Eggplant and Mushroom Parmigiana and Dad was in charge of the Polenta and Capsicum Bread.

I have seen this recipe for Eggplant and Mushroom Parmigiana many times and I have to admit I always passed it over, but sitting down to it last night, the flavours and the textures were incredible and it quickly became one of my favourite dishes ever. 

To make this for yourself you will need:
250g grated mozarella
1/2 cup grated parmesan
2 eggplants
1.5 cups plain flour
1 tbspn olive oil
Salt and Pepper
1 x onion,diced
200g mushrooms
700g passata
2 cups of panko breadcrumbs

Cut eggplants lengthways into 1cm slices. 
Season flour with salt and pepper and use to coat eggplant.

Heat oil in a fry pan over medium high heat. Shallow fry eggplant in hot oil until golden. Drain well. 
Add the onion to the pan and cook for 1 min. Add mushrooms and cook for 5-7 mins or until softened. Add passata and simmer for 10 mins. 

Layer eggplant slices, tomato and mushroom sauce and mozarella into a lasagne or baking dish, finishing with mozarella.
Top with a mixture of breadcrumbs and parmesan. Bake at 200C for 30-40 mins or until golden. Serves 4-6.

Next we have the Polenta and Capsicum Bread.

This is not your average bread recipe as it uses scone mix for the base, but it is dead easy to make and it makes quite a large loaf so if you can manage to exercise some self control, it will last you a few days. There was more than enough here for all of four of us to have several slices with dinner..... and for Mr B and I to take some home....and for Dad to take some in his lunches for the next few days.

This bread was delicious hot out of the oven smothered in butter and I have to say that I just had some cold with a cup of tea and it is just as nice the following day.

To make this Polenta and Capsicum Bread you will need:
535g pkt of scone mix
1/2 cup of polenta
1 cup grated pizza cheese
2 x 75g cans of diced capsicum, drained (or you could use 1 x red and 1 x green capsicum, diced)
1 1/3 cups milk

Pre-heat oven to 200C (180C fan-forced). 
Grease and line a 26x16cm slice tin with baking paper, making sure to leave enough extending over the edges for handles

Combine scone mix and 1/3 cup of the polenta in a large bowl. Make a well in the centre and add capsicum,  3/4 cup of cheese and stir in enough milk to make a soft sticky dough. (You may need a little extra milk).
Using clean, damp hands press dough evenly into prepared pan. Sprinkle with remaining cheese and polenta. Bake for 20-25mins or until golden and cooked. To test if the bread is cooked, give it a tap, it will sound hollow when it is ready.  

Stand in pan for 2 mins before removing. Slice to serve.


Mrs B xx

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