Hearty vegetable main dishes that deliver savory satisfaction

Ingredients

• 3 large eggplant, peeled and thinly sliced

• 2 large eggs, beaten

• 4 cups Italian seasoned bread crumbs

• 6 cups spaghetti sauce, divided

• 1 (16 ounce) package mozzarella cheese, shredded and divided

• ½ cup grated Parmesan cheese, divided

• ½ teaspoon dried basil

Directions Eggplant Parmesan

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.

3. Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

4. Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

5. Bake in the preheated oven until golden brown, about 35 minutes.

Authentic Mexican Chile Rellenos Ingredients

• 6 fresh Anaheim chile peppers

• 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

• 2 large eggs, separated

• 1 teaspoon baking powder

• ¾ cup all-purpose flour

• 1 cup vegetable shortening for frying

Directions

1. Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.

2. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.

3. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.

4. Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.

5. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.

Spanakopita (Greek Spinach Pie) Ingredients

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 bunch green onions, chopped

• 2 cloves garlic, minced

• 2 pounds spinach, rinsed and chopped

• ½ cup chopped fresh parsley

• 1 cup crumbled feta cheese

• ½ cup ricotta cheese

• 2 large eggs, lightly beaten

• 8 sheets phyllo dough

• ¼ cup olive oil, or as needed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.

3. Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.

4. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.

5. Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.

6. Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.

7. Bake in the preheated oven until golden brown, 30 to 40 minutes.

8. Cut into squares and serve while hot.