Whatcha Got Cooking?
In this section, Cool Springs’ staff members make recommendations for kitchen concoctions you can try at home. Some recipes contain wine or spirits. Some are just paired with wine or spirits. In all cases, we promise palate-pleasing dishes that will (hopefully) inspire you to share it with others. Let us know what you think...
This Italian classic will satisfy vegetarians and meat-eaters alike. Pair it with another Italian classic, Monte Antico Toscana--a blend of Sangiovese, Merlot and Cabernet Sauvignon ($14.99 at Cool Springs Wine & Spirits).
2 tbsp olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4 inch slices
1 tbsp minced fresh basil
1 tbsp grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.