Saucy Eggplant Patty Tower Recipes

GINORMOUS SAUCY EGGPLANT PATTY TOWER RECIPE - (4.5/5)

Steps:

• Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Remove the ends of the eggplant. Cut three 3/4-inch-wide eggplant slices. Pat dry, if needed. Save the rest for another use. Place the eggplant slices and patties in the skillet and cook for 3 to 5 minutes; flip, and cook for an additional 3 to 5 minutes, until fully cooked. Meanwhile, to make the sauce, combine tomatoes with Italian seasoning in a microwave-safe bowl. Cover and microwave for about 30 seconds, until hot. Mix well. If you like, add additional Italian seasoning, to taste. Plate one eggplant slice and top with a spoonful of sauce; evenly top with a burger patty. Alternate layering the remaining eggplant slices and burger patty, adding a spoonful of sauce in between each layer. Cover your "tower" with all of the remaining sauce. Garnish with basil. Grab a fork and knife and dig in!

SAUCY BBQ SEAFOOD SKEWERS WITH NOT-SO SECRET BBQ SAUCE

Steps:

• For the sauce: Combine the tomato sauce, ketchup, brown sugar, garlic powder, and apple cider vinegar in a small bowl. Set aside.
• For the skewers: Cut scallops into halves or quarters, so that they are just slightly larger than the shrimp. Cut salmon and zucchini into chunks approximately the same size as the scallops.
• Place all the vegetables and seafood onto 4 skewers, alternating their order.
• Bring a grill or grill pan sprayed with nonstick spray to medium heat. Add skewers and cook until seafood begins to turn opaque on top, about 5 minutes.
• Flip skewers and cook until all seafood is cooked through, 4 to 5 minutes.
• Drizzle or brush sauce over skewers immediately after removing them from heat.

SAUCY SALMON

Steps:

• Preheat oven to 350 degrees F. Heat oil in a large saute pan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chile peppers.
• Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.