Eggplant Parmesan

Serves 4 to 6

INGREDIENTS:

1 large eggplant, about 2 pounds

3/4 cup olive oil

2 cups cups canned tomato sauce

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

1/4 cup grated Parmesan cheese

8 ounces shredded Mozzarella cheese

PREPARATION:

Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese.

Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400° for 15 to 20 minutes.

For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying

Shrimp Scampi

INGREDIENTS:

1 1/2 pounds large shrimp (about 16 to 24)

1/3 cup clarified butter

4 tablespoons minced garlic

6 green onions, thinly sliced

1/4 cup dry white wine

2 tablespoons lemon juice, fresh if possible

2 tablespoons chopped fresh parsley

salt and pepper, to taste

PREPARATION:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.