ITALIAN RECIPES

EGGPLANT PARMIGANA
8 large eggplant
8 eggs (beaten)
4 cups flour
6 oz. vegetable oil
6 cups marinara sauce (see previous recipe)
1 lb. mozzarella (sliced thin)
¼ cup pecorino romano cheese (grated)

 Wash and peel eggplant, then slice into ¼ inch slices, dredge in flour. Then let soak in egg for 10 minutes in large fry pan on medium heat add oil. when oil is hot add enough eggplant to fit in pan without overlapping. saute on each side about 2 minutes each or until egg is golden color.continue process until all eggplant is cooked. In a 12 inch wide by 3in. Deep baking pan ladel 1 cup sauce (cover Bottom of pan). Layer 1 row of eggplant then a layer of mozzarella Top with a layer of sauce. Then another layer of eggplant,a layer of mozzarella, top with another of sauce. and finally one more layer of eggplant, layer of mozzarella and remaining sauce. And top with ¼ cup of romano cheese. (3 rows altogether) bake in preheated oven at 400 degrees for 1 hour. Serves 4 to 6

Spicy Romano Chicken
Serves 6 people
Ingredients:
2 T Butter, Melted
2 Chicken Breast, 8 Ounce
8 oz container mushrooms, Sliced
1 Cup Sun-dried Tomatoes
Salt and Pepper
1 cup Green Onions, Sliced
1 jar Artichokes, in water, roughly chopped
2 cups Heavy Cream
1/2 cup Romano Cheese, Grated
Cayenne Pepper
Bowtie pasta, 16.oz
Directions:
Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.
Add butter to a large sauté pan at medium heat.  Once butter is heated, add sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until mushrooms are cooked.  Add heavy cream, romano cheese and cayenne pepper, to taste.  Let cream reduce by 50% while thoroughly combining all ingredients.
Cook bowtie pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.  Plate and enjoy!