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Baked Eggplant Parmesan Casserole

Eggplant Parmigiana is a little labor intensive to prepare but by using Convection to cook the eggplant slices at one time you eliminate the most labor intensive step which is frying the slices individually. The sauce is prepared while the eggplant is cooking then the casserole is assembled with the layers of sauce, eggplant and cheese….so easy, so delicious.

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Larissa Taboryski

Ingredients


2 - medium globe eggplant

½ - cup all purpose flour

4 - eggs, beaten with a little water till well mixed.

2 - cups Panko breadcrumbs mixed with ¼ cup vegetable oil.


Tomato Sauce


1 - tablespoon olive oil

2 - cloves garlic, minced

½ - teaspoon mixed Italian seasoning

1 - 28oz can, tomatoes


Cheese

1 ½ - lbs fresh Mozzarella, sliced

1 - cup grated Parmesan cheese

Preparation

Cut the eggplant into ½” thick slices, spread onto a rack in a shallow baking pan and sprinkle each side with salt. Let the eggplant sit for an hour or 2  then rinse and pat dry.


Set up your dredging station with 3 bowls one for flour, one for egg and one for the breadcrumbs


Dip the dried eggplant slices in the flour, then the egg and finally the oiled breadcrumbs and place onto a rimmed baking sheet.


Heat the oven to Convection or Convection Bake 350 degrees and bake the trays of eggplant slices for 20 minutes until crisp and golden.


Tomato Sauce


Heat a medium sized saucepan over low heat, add the oil and when hot stir in the garlic and seasoning and stir for a minute. Add the tomatoes and break them up with the back of a spoon.  Cook over moderate heat for 20 - 30 minutes then set aside.


Spread about ⅓ cup of tomato sauce on the bottom of a 9x13 casserole dish. Top with ⅓ of the eggplant slices, then a layer of Mozzarella slices and about ⅓ cup of shredded Parmesan.  Continue the layers ending with the last of the Parmesan cheese.


Preheat the oven - Convection Bake 350 degrees and bake uncovered for 30 minutes.

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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe

Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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