That particular recipe was calling to me after work today but I was feeling a little too lazy to follow through and make it. Instead, I sliced up the eggplant, salted it and let it lay out over the sink to remove the bitter flavor while I headed out to JoAnn’s to pick up some craft supplies to make our save the dates this weekend.
When I returned, I popped the eggplant into the oven and let them roast at 415 degrees for approximately 10 – 15 minutes.
While the eggplant slices were roasting, I added oregano and basil to ricotta cheese to place on top of the eggplant.
Once the eggplant was slightly browned, I topped the slices (Let’s call them medallions to sound fancy, shall we?) with the ricotta mixture. I then added grilled chicken, pasta sauce and cheese on top of the ricotta and baked the medallions in the oven until the cheese was ooey gooey.
On the side I enjoyed a big helping of Monterey Pasta Company Rainbow Five Cheese Tortellini that the company kindly sent me to sample since I have an ongoing love affair with their ravioli.
I don’t think I was the only one excited to try this in our household…
I scooped a big serving of the pasta onto my plate with the cheesy eggplant slices.
My thoughts on the tortellini? It was nice and cheesy!
I don’t know why, but I was way more excited to eat the red and green tortellini pieces than the standard white pasta pieces. But then again this really shouldn’t surprise me since I always like to pick my favorite colors and flavors out of candy bags… and the chunks of cookie dough out of cookie dough ice cream… and the clams out of clam chowder…
What color candy was typically your favorite?
I always liked the reds and the oranges out of most candy assortments. Ryan is a yellow and green guy, so we’re an ideal candy match!