More Americans are heading back into the kitchen. It's the cool, hip thing to do! To help us get a family dinner on the table without losing our minds, Lucia Schnitzer from Luci's Healthy Marketplace shares some great tips on making family dishes that are simple, yet healthy.
In the first video, Lucia shares her experience about preparing meals for her family and owning her own store.
In the second, Lucia shows us how to make one of her favorite appetizers, Eggplant Parmesan Polls, the recipe of which is listed below.
Lucia's Eggplant Parmesan Rolls w/ Swiss chard and fresh mint:2 medium eggplants, trimmed, cut lengthwise into 1/4 in-think slices
Coarse kosher salt
1 1-pound bunch Swiss chard, center ribs removed and chopped
2 large eggs
1 15ounce container whole milk ricotta cheese
1 1/4 cups finely grated Parmesan cheese, divided
2 tablespoons chopped fresh mint
3/4 teaspoon chopped fresh mint
3/4 teaspoon freshly ground black pepper
1 15 to 16 ounce can tomato sauce
1 8 ounce ball fresh water-paced mozzarella, drained, thinly sliced
Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.
Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with avocado oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
Bring large pot of salted water to boil. And chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.
Lightly oil 15x10x2 inch glass baking dish. Spread 1/3 of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant layers. Create three layers and pack before creating the next layer. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese and mint.
Do ahead: Can be made one day ahead. Cover with foil and chill or freeze.
Preheat oven to 350 F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.