Chocolate-It's What's for Dinner

Yes I'm still here with the zucchini. I thought why you make eggplant rollatini - why not zucchini rollatini? Other than it being much more difficult to say, it should work.  And it did...   Zucchini Rollatini 2 zucchini (sliced lengthwise 1/8" thick) 2 eggs 1 1/2 c bread crumbs 1/4 c Parmesan cheese Salt/Pepper 1 - 1/2 c ricotta (duh-homemade of course)* 2-3 eggs 1/3 c Parmesan cheese 1/2 t nutmeg Salt/Pepper 2 c tomato sauce (preferably with fresh tomatoes ) 6 oz mozzarella (need you even ask if I used homemade ?) Eggs - CHECK Bread crumbs - CHECK - Zucchini CHECK - all ready to go Beat eggs with 1T water in a flat dish. In another flat dish add bread crumbs, cheese, and salt/pepper. Dip zucchini strips in egg, and then in bread crumb mixture.  Place on baking sheet lined with parchment or silpat. Don't worry if they are not totally covered in crumbs. You can also give a little spray of olive oil to the tops of the zucchini to help the bread crumb...

This looked like such a pretty dish to serve for Easter Brunch. They didn't have any heirloom tomatoes, as the recipe recommends, so I used just regular tomatoes. Tomato & Eggplant Terrine (Adapted from Cooking Light ) 4 medium heirloom tomatoes, cut into 1/4-inch-thick slices 1 c water 2 garlic cloves, crushed 1 medium leek, chopped 1 medium tomato, quartered salt/pepper 1 tablespoon unflavored gelatin 12 (1/4-inch-thick) slices medium eggplant 1 1/2 T extra-virgin olive oil 8 oz fresh mozzarella cheese, cut into 1/8-inch-thick slices 1 T fresh thyme, divided ...

I've made this a few different ways - using fresh tomatoes, using canned fire-roasted tomatoes, or just plain canned tomatoes. Well and this time it turned out I used crushed fire-roasted tomatoes.  After I opened the can, I realized that they were crushed tomatoes.  I let the tomatoes strain through a sieve for about 10 minutes to get some of the extra liquid out. It's a nice side dish but you could use it as a main course also. I've made it a few times for the Easter Buffet. Potato Torta (adapted from Cooking Light ) 2lbs of potatoes cubed 3 T olive oil 1t basil 1t oregano salt/pepper 1/4 c grated Parmesan cheese 1 egg 1/2 c flour 14.5 oz canned tomatoes, drained 2 clove garlic, chopped fresh basil 1 c mozzarella, shredded Boil the potatoes in salted water until tender. Drain. Add seasonings and Parmesan cheese. Mash potatoes adding olive oil as needed to keep potatoes moist.  Add egg and flour. Mix.  Spread in greased 9" pan.  Add garlic an...