The Sexy Forever Recipe Bible (36 page)

1 pound mozzarella cheese

2 large eggs, lightly beaten

¾ cup freshly grated Parmesan cheese

1 recipe
Sweet Tomato Sauce
or your favorite marinara

Slice the cheese across the width into slices ½ inch thick. Dip each slice of cheese in the beaten egg, then coat in Parmesan cheese. Place the prepared cheese slices on a plate and freeze them until just before you are ready to cook them.

Preheat the broiler.

Warm the tomato sauce in a small saucepan.

Arrange the frozen cheese slices on a baking sheet. Place the baking sheet under the broiler for 2 to 3 minutes, until the cheese starts to bubble and turn golden brown. Carefully flip over each cheese slice with a spatula and brown the other side.

Place each slice on a plate and top with warm tomato sauce. Serve immediately.

SERVES 4 TO 6

parmesan crisps with prosciutto and arugula

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 thin slices prosciutto, cut in half across

Handful of baby argula

Truffle oil or extra virgin olive oil

16
Parmesan Crisps

Freshly ground black pepper

Place a piece of prosciutto, a leaf of arugula, and a drizzle of truffle oil on each Parmesan crisp. Season with pepper.

SERVES 4

parmesan crisps

HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

½ cup finely shredded Parmesan cheese

Preheat the oven to 350°F.

Line a baking sheet with parchment paper (or use a Silpat nonstick mat). Sprinkle the cheese into 3-inch circles, making several mini “pancakes.” Place in the oven and bake for about 5 minutes, until just golden. Remove from the oven and let cool slightly.

MAKES 16 CRISPS

melted burrata cheese with roasted eggplant and basil in parmesan bowls

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 Japanese eggplants

Extra virgin olive oil

Sea salt and freshly ground black pepper

1 cup fresh shredded Burrata cheese or mozzarella

½ cup tomato sauce, warmed

16 mini
Parmesan bowls

2 tablespoons julienned basil, for garnish

Preheat the oven to 350°F.

Trim and quarter the eggplants lengthwise into spears. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet. Roast until soft, 20 to 25 minutes. Remove from the oven. When cool enough to handle, cut into medium dice.

On another baking sheet, create 16 small piles of eggplant, about 2 pieces of eggplant per pile. Top each with about ½ tablespoon of the cheese. Bake for about 5 minutes, or until the cheese melts.

To assemble, place a dollop of tomato sauce into each Parmesan bowl, then use a spatula to scrape the eggplant and cheese into the bowl. Garnish with the basil and serve immediately.

MAKES 16 BOWLS

whole wheat crostini with red pepper rouille

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2