More Recipes  Coming soon

Baked Eggplant


Asian Beef & Noodle Stir

Creamy Peanut Noodles

Baked Eggplant Parmesan Sandwiches

We've ditched the deep-fryer and we're firing up the oven for these Nonna-approved baked Eggplant Parmesan Sandwiches. Real crowd-pleasers, these sandwiches are layers of crusty bread smothered in homemade tomato sauce, golden baked tender eggplant, peppery arugula and melted mozzarella cheese.


Tomato Sauce

1 tbsp olive oil

1 small yellow onion, chopped

1 large garlic cloves, minced

1 tbsp tomato paste

1(28oz) can diced tomatoes, with liquid

1 tsp sugar

½ tsp kosher salt

½ tsp freshly ground black pepper

Eggplant Parmesan

3 medium eggplants, cut into 30 (½-inch thick) slices

1 tbsp kosher salt

¼ cup flour

¼ tsp kosher salt

¼ tsp freshly ground black pepper

3 eggs, lightly beaten

1 cup breadcrumbs

½ cup freshly grated Parmesan cheese

10 crusty sandwich buns

Baby arugula

2 cups shredded mozzarella cheese


1) For the tomato sauce, in a large saucepan, heat oil over medium-low heat. Add onion, stirring 2-3 minutes until tender. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Add diced tomatoes and bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and using a handheld immersion blender, process slightly, leaving the sauce somewhat chunky. Season with sugar, salt and pepper.

2) For the eggplant, place the slices in a large strainer, sprinkle with 1 tbsp of salt, toss to coat and let sit for 30 minutes. Rinse the eggplant and dry well with paper towel.

3) Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place flour, salt and pepper in a large resealable plastic bag. Add eggplant slices and toss to coat. Place eggs in a medium bowl. In a large bowl, combine breadcrumbs and Parmesan cheese. Dip each slice of eggplant in the eggs and then in the breadcrumb mixture, coating both sides well. Place in a single layer on prepared baking sheets and spray the tops with non-stick cooking spray. Bake 12-13 minutes, flip the slices and continue baking for 12-13 minutes more, until eggplant is golden. Remove from oven and set broiler to high.

4) To assemble sandwiches, spread 2 tbsp of tomato sauce on the bottom of one sandwich bun, place a small portion of arugula over the sauce. Layer on 3 eggplant slices, 2 tbsp of tomato sauce and 3 tbsp of mozzarella cheese over the sauce. Heat under broiler until bubbly and golden. Remove from oven and add the top of the bun. Repeat with remaining sandwiches.

Yield: 10 sandwiches



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Creamy (yet creamless) and satisfying, you can't go wrong with making this Italian delight - all you have to do is stir. Yes, stir a few times and you end up with tender rice and nutrient-rich spinach blended with white wine and Parmesan.


4½- 5½ cups vegetable broth

2 tbsp olive oil

1 tbsp butter

1 medium yellow onion, chopped

1 cup chopped fennel

1½ cups Arborio or Carnaroli rice

½ cup dry white wine

8 cups loosely packed baby spinach, stems removed, chopped

½ cup freshly grated Parmesan cheese


1) In a medium saucepan, bring vegetable broth to a simmer over low heat. Keep it warm throughout cook time.

2) In a large saucepan, heat olive oil and butter over medium heat. Add onion and fennel, cooking 5 minutes, until softened. Add the rice, stirring constantly to coat. Add wine and continue stirring as the rice absorbs the liquid. Add 1 cup of vegetable broth, stirring frequently until the liquid is absorbed. Once absorbed, add another cup of broth to the rice. Repeat, making sure each addition of liquid is absorbed before adding the next. Continue for 18-20 minutes, until rice is creamy and tender. Once cooked, remove from hear and stir in spinach and Parmesan. Season with salt and pepper to taste.


Asian Beef & Noodle Stir Fry

Forget takeout. We've got a fast and fantastic Asian Beef & Noodle Stir Fry that's got all the flavour and none of the fat! Lean flank steak is marinated for 20 minutes in a sweet and savoury combination and then is stir-fried in a homemade sauce along with sugar snap peas, carrots and onions. You can put down the takeout menu and pick up the chopsticks because this stir fry is so simple to make!


6oz rice vermicelli noodles

Asian Beef

1lb sirloin or flank steak, thinly sliced across the grain

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp brown sugar

1 tsp sesame oil

Stir Fry Sauce

¼ cup chicken broth

2 tbsp soy sauce

1 tbsp mirin

1 tbsp sugar

1 tbsp sake

2 tsp cornstarch

2 tbsp vegetable oil, divided

2 cups sugar snap peas

2 carrots, peeled and thinly sliced

1 small yellow onion, halved and thinly sliced

1 large garlic clove, minced

1 tsp grated fresh ginger

Sesame seeds, for garnish


1) To prepare the rice noodles, add to a large pot of boiling water and cook according to package directions, about 6-7 minutes, until softened. Drain and rinse under cold water. Set aside.

2) Place the sliced sirloin or flank steak in a medium bowl. Combine soy sauce, rice vinegar, brown sugar and sesame oil. Toss with sliced beef and let sit for 20 minutes.

3) For the stir fry sauce, in a small bowl, whisk chicken broth, soy sauce, mirin, sugar, sake and cornstarch. Set aside.

4) Using a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Drain marinade from beef and add beef in 2 batches, cooking 1 minute per side. Transfer to a plate and wipe out wok or skillet. Heat remaining 1 tablespoon vegetable oil over medium-high heat. Add sugar snaps, carrots and onion. Cook, stirring until they begin to soften, 3-4 minutes. Add garlic and ginger, cooking 1 minute more. Reduce heat to medium and stir in beef, noodles and stir fry sauce. Stir until everything is coated and sauce begins to bubble and thicken slightly. Garnish with sesame seeds.

Serves 4

Copyright 2017 ZoomerMedia Limited


Asian Beef & Noodle Stir Fry

If there was ever a customizable recipe, this is it. As written, tender udon noodles are tossed in a smooth and creamy peanut butter sauce (so lip-smackingly good it should be bottled!), along with sauted tofu, red peppers and edamame. Don't prefer tofu? Swap it out for chicken or shrimp and add veggies of your choice, with the same delicious results.


1lb udon noodles

1(350g/12oz) package extra firm tofu

1 tbsp vegetable oil

2 cups shelled edamame, steamed and drained

1 red bell pepper, thinly sliced

1 medium carrot, peeled and coarsely grated

1 cup bean sprouts

Creamy Peanut Butter Sauce

½ cup smooth peanut butter

¼ cup soy sauce

¼ cup warm water

¼ cup chopped Italian flat leaf parsley

2 tbsp rice vinegar

1 tbsp fresh lime juice

1 tbsp honey

½ tsp lime zest

¼ tsp chili sauce, we like Sriracha


1/3 cup chopped roasted, salted peanuts

2 tbsp chopped Italian flat leaf parsley

Lime wedges


1) In a large pot of boiling salted water, cook udon noodles until tender. Drain and rinse under cold water. Drain again and set aside.

2) Cut tofu into 1-inch cubes lay on paper towels to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside set aside.

3) For the peanut sauce, combine the peanut butter, soy sauce, water, parsley, rice vinegar, lime juice, honey, lime zest and chili sauce in a blender until smooth.

4) In a large bowl, toss together udon noodles, tofu, peanut sauce, edamame, red pepper, carrots and bean sprouts. Mix to coat well. Garnish with chopped peanuts, parsley and lime wedges. Serve immediately.

Serves 6-8

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