Eggplant Parmesan & 3 cheese leeks & mushroom pasta

Here’s the video so you can follow through. Full recipe on the bottom.

Eggplant Parmesan

medium eggplants, sliced into half inch
Handful mixed rosemary, thyme and oregano, chopped
½ cup flour
½ cup grated parmesan cheese
½ cup panko
Sliced mozzarella
Gruyere cheese, grated
2 eggs, beaten
Salt & pepper to taste
Marinara sauce, I used homemade
Pesto, I used homemade
Sprinkle salt on the eggplant and let it sit for 10 mins to draw out moisture then pat dry. On a
shallow plate, mix flour, parmesan, panko, salt, pepper, rosemary, thyme & oregano and on the
other shallow plate, beat eggs. Coat eggplants into egg then the flour mixture then pan fry in
olive oil until lightly brown and set aside.
Preheat the oven at 350 degrees. On a baking pan, lay some pasta sauce then layer it with fried
eggplant, mozzarella, pesto then top with eggplant, top with grated parmesan and gruyere and
basil, then bake for 30-45 minutes until the cheese is melted nicely. Garnish with pasta sauce,
parmesan, gruyere, olive oil and basil on top.

3 Cheese Leeks & Mushroom Pasta

2 large leeks, thinly sliced
1 medium onion, chopped
1 whole garlic, minced
2 chili, chopped- optional
Handful or rosemary, thyme & oregano, chopped
Handful of Basil, chopped
1 small pack mushrooms, sliced
3 tbsp butter
Olive oil
½ cup parmesan, grated
½ cup gruyere, grated
½ cup mozzarella, grated
4 cups whole milk, adjust based on consistency
1 can cream of mushroom
Salt & pepper to taste
1 pack pasta, cook according to package

In a pan, add olive oil and butter then leeks and onions, cook until caramelized. Add garlic, chili, rosemary, thyme, oregano and mushrooms to cook. Add milk, salt & pepper to taste and simmer for about 15 mins. Add cream of mushroom and simmer for 5 mins then add all cheese and pasta, mix, add basil to garnish and serve.