Eggplant Parm Stacks

Recipe courtesy of Martha Stewart

Yield: 4 servings

Ingredients

• 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
• 4 tablespoon olive oil, divided
• Coarse salt
• 1/2 cup fine breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• Fresh ground black pepper
• 1 1/2 teaspoons fresh oregano, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 1/2 cups Basic Italian Tomato Sauce
• 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
• Extra-virgin olive oil to drizzle
• Parmesan for garnish

Cannelloni Crepes

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 12 crepes
Serves 4 to 6

Ingredients

• 1 pound ricotta cheese
• 1 pound mozzarella, cut fine or shredded
• 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
• 4 large eggs, lightly beaten
• 1/2 cup finely chopped fresh parsley leaves
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 dashes of Tabasco sauce
• 1 recipe Basic Italian Tomato Sauce
• 1 recipe Man Crepes

Fried Pasta Snack

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes: 1 12-inch round

Ingredients

• 1/2 pound leftover cooked spaghetti
• 1 tablespoon extra-virgin olive oil
• 1/4 - 1/2 cup prepared tomato sauce
• Grated Parmesan cheese
• 2 carrots, peeled and sliced thinly lengthwise

Lone Linguine with White Truffle

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook: 10 min

Yield: 1 serving

Ingredients

• c4 ounces linguine 
• Salt 
• 1 egg 
• 3 tablespoons double cream 
• 3 tablespoons grated Parmesan 
• Few drops white truffle oil, or to taste 
• Freshly ground white pepper 
• 1 tablespoon butter

Italian Parmesan Wings

Serves: 6-8
Prep. Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 45-50 minutes

Ingredients:

• 3 lb. bag Giant Eagle frozen chicken wings, thawed
• 1 c. Giant Eagle zesty Italian dressing
• 2 c. Giant Eagle grated Parmesan cheese, divided

Directions:

1. Place thawed chicken wings in a large bowl. Pat them dry with paper towels to remove excess moisture.
2. Add zesty Italian dressing to wings and toss to coat.
3. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
4. Preheat oven to 425 F.
   
5. Place a wire rack on a large baking sheet or roasting pan.
6. Place 1 and 1/2 cups Parmesan cheese in a shallow dish; roll marinated wings in Parmesan cheese to coat.
7. Place Parmesan coated wings on wire rack and bake for about 30 minutes.
   
8. Remove wings from the oven and turn them over.
9. Sprinkle the remaining Parmesan cheese atop wings and return to oven for 15-20 minutes until golden brown and internal temperature reaches 165 F.
10. Remove wings from oven and serve hot.

To reheat Italian Parmesan wings at your tailgate event: wrap them in foil and heat atop an outdoor grill for about 20 minutes to an internal temperature of 165 F.