Wonderful Italian inspired dinner. Hope your family enjoys this as much as mine does. Simple fresh flavors make a world of difference. Always use the freshest ingredients possible.

Eggplant Parmigiana

10-12 Servings

Prep: 1-1/4 hours Bake: 35 min.

2 medium eggplant, peeled and cut into 1/2-inch slices
2 teaspoons salt
2 large onions, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
2 packages Splenda
2 tsps minced garlic
1-1/2 teaspoons lemon-pepper seasoning
4 garlic cloves, minced
2 eggs, lightly beaten
1/2 teaspoon pepper
1-1/2 cups dry bread crumbs
1/4 cup butter, divided
8 cups (32 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese


Place eggplant in a colander; sprinkle with salt. Let stand for 30
minutes. Meanwhile, in a large skillet, saute the onions, basil, bay
leaves, oregano and thyme in oil until onions are tender.

Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes. Add garlic;
simmer 10 minutes longer. Discard bay leaves.

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl,
combine eggs and pepper; place bread crumbs in another shallow bowl.
Dip eggplant into eggs, then coat with crumbs. Let stand for 5

In a large skillet, cook half of the eggplant in 2 tablespoons butter
for 3 minutes on each side or until lightly browned. Repeat with
remaining eggplant and butter.

In each of two greased 11-in. x 7-in. baking dishes, layer half of
each of the eggplant, tomato sauce and mozzarella cheese. Repeat
layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375°
for 35 minutes or until bubbly. Yield: 10-12 servings.

Mediterranean Linguine with Basil and Tomatoes

Prep Time: 10 Minutes
Cook Time: 15 Minutes

Ready In: 25 Minutes
Servings: 8

1 (16 ounce) box linguine pasta
1 tablespoon salt, or to taste
1/2 cup Crisco® 100% Extra Virgin
Olive Oil
2 pints grape tomatoes, cut in half
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
18 basil leaves, cut in thin strips
3/4 cup grated Parmesan cheese, plus
additional for garnish
1.     Heat 6 quarts water to boiling. Add pasta and salt. Cook for the
minimum recommended time on package directions. While pasta cooks, prepare sauce.
2.     Mix olive oil, tomatoes, garlic and red pepper flakes
3.     Drain pasta. Add to skillet. Cook and stir 1 minute or until pasta is coated and hot.
Remove from heat. Season with salt and pepper. Stir in basil and cheese. Serve with additional cheese, if desired.

Foccacia Bread

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 12

2 packages Splenda
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion

5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped oregano
2 tablespoons fresh chopped thyme
1/4 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese
1 tablespoon kosher salt
1.     Place first section of ingredients in bread machine according to manufacturers directions.
2.     Preheat oven to 415 degrees F (215 degrees C).
3.     Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips
of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia
with 3 tablespoons olive oil, spread garlic over bread, sprinkle herbs evenly, Parmesan cheese, mozzarella
cheese and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
4.     Bake in preheated oven 20 minutes until golden brown.