Tongue-In-Cheek … Foot-In-Mouth

Okay, so I am about to stand-up my new copyrighted © culinary concept, titled, “Food, Fun, & Fitness,” which I eventually plan to pitch to The Food Network.   Check out the promo at the bottom right-hand side of this website where I am acting as the “Grill Guy” during my daughter’s 8th grade graduation, May 2009.

Below is a hint at the types of easy to prepare and healthy recipes you will find on this section of my website.

GARDEN MEDLEY CIABATTA LASAGNA

Serves Six

Ingredients:

One loaf of Garlic Ciabatta, halved lengthwise (open-face style)

Extra Virgin Olive Oil

Two pounds of buffalo Mozzarella, thinly sliced

One Japanese Eggplant, cleaned & cut into six even slices

Three large Portabella Mushrooms, cleaned, de-stemmed & halved

Two Beefsteak Tomatoes, cleaned, and sliced in 12 even pieces

12 ounce jar of Roasted Red Peppers

Garlic Salt

Marinara Sauce

Preparation:

Pre-heat oven to 350 degrees Fahrenheit

Place Ciabatta halves on a baking sheet, with the cut side up, and drizzle an even coat of EVOO over bread

Begin the ‘lasagna’ layering process on each half of bread: start with the mozzarella, followed by eggplant, another layer of mozzarella, mushrooms, another layer of mozzarella, tomatoes, another layer of mozzarella, roasted red peppers placed equally on each half of bread, and one final layer of mozzarella

Sprinkle garlic salt over each ‘lasagna’ half

Bake for 20 – 25 minutes, or until bread is golden brown and crisp and cheese is melted

Remove and let cool for 5 – 10 minutes

Slice each ‘lasagna’ half into thirds. Serve with a side of marinara sauce

Mangia!  Mangia!  MANGIA!