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My husband complains anytime I make eggplant, but I saw some great looking ones at Publix over the weekend and thought it would be a perfect time to try this recipe. After his first bite, I asked him what he thought. His response..."it's good." If you know my husband, you know that's actually a really good response. Most of the time I get an "it's alright" so you can imagine my shock when the word "good" was used to describe eggplant.
The lasagna rollatini were much easier to make than I expected. It was my first time salting eggplant to remove the bitter taste and some of the moisture. After the 30-minute salting process, you should rinse them and pat them dry. I definitely liked the flavor and texture better after doing this. After breading the 1/4 inch thick slices, I broiled them on a cookie sheet with some olive oil for about 8 minutes. I wasn't sure how easily the slices would roll up, but they ended up rolling perfectly.
If you like eggplant parmesan, you'll really like this recipe. I served it with some whole-wheat linguine topped with marinara sauce.
We had a neighborhood cookout last night in the 90+ degree humid, humid, humid Alabama heat! I decided to make some coconut cupcakes with pineapple buttercream...in other words...a pina colada cupcake! The buttercream turned out a little bit thin and it was so hot that it melted a little bit, but they still tasted great. Everyone at the cookout loved the look of the cupcakes, and I didn't hear any complaints about the taste either ;).
Usually chocolate wouldn't be my first choice of flavors when it comes to cake. This time, I was making cupcakes for my mom's birthday, so I decided to go with her favorite...CHOCOLATE! I made these devil's food cupcakes along with some marshmallow frosting. I actually loved these because they were so moist and the frosting was light in texture and not too sweet.
