Baked Eggplant with Mozzarella and Tomato Sauce

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

Here's an easy meatless dish that you can serve with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.

As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey.

Baked Eggplant with Mozzarella and Tomato Sauce

Makes 4 servings

Ingredients

1 large eggplant
1 tablespoon salt
1 medium tomato
1 small onion
1 clove garlic
½ sweet red pepper
1 teaspoon tomato paste
½ cup Italian seasoned Panko
½ cup grated mozzarella

Directions

Slice the eggplant into 1/2” rounds. Place them in a colander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.
Preheat the oven to 400F.
Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.
Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.
Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.