Eggplant Lasagna

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon oregano
1 (15-ounce) container whole milk ricotta cheese
2 large eggs
1 cup Mozzarella Cheese, grated
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Marinara Sauce, any brand

Preheat oven to 400°F.

Arrange sliced eggplant in a single layer on 2 sheet pans covered in parchment paper.
Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
Roast the eggplant until it is soft and golden, about 15 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms.
Saute until soft for about 7 minutes. Add the minced garlic and chopped oregano. Cook for another 2 minutes.
Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, 1/2 cup Mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt, 1/4 tsp. nutmeg
and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil or spray Pam.

Spread half of the marinara sauce on the bottom of the prepared baking dish.
Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce.
Top with the remaining 1/2 cup Parmesan and 1/2 cup Mozzarella. Bake until golden brown, at 350°F, for 30 minutes.

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Chicken and Polenta ala Grandma Pete

4 chicken thighs and/or 2 chicken breasts
2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper, to taste
3 tablespoons olive oil
1 large red bell pepper, chopped
1 jalapeno pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup red wine
1 can tomato paste
2 lge. cans tomato sauce
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 teaspoons dried oregano leaves or fresh
Flat leaf parsley
1/4 cup coarsely chopped fresh basil leaves
1 bay leaf
Pamesan cheese

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.

In a large heavy saute pan or Dutch oven, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
Transfer the chicken to a plate and set aside.

Add the peppers, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.

Add the tomato paste, tomato sauce,tomatoes and with their juice. Season with fresh herbs.
Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Transfer to oven for 1 hour or until chicken is tender.

Using tongs, transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with the parmesan cheese and serve.

Polenta
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons sharp cheddar cheese

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.
Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender,
stirring often, about 15 minutes. Turn off the heat.
Add the cheese, and stir until melted. Serve with extra cheese.

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