by Janie Holland

Winner of the 2008 Fall Fest Recipe Contest!

Ingredients:

• 1 large eggplant peeled and sliced medium thin
• 2 large or jumbo beaten eggs with 2 tsp. italian seasoning and 1 tsp. garlic powder
• 2 cups or more plain breadcrumbs with 2 tbls. italian seasoning and 1 tbls. garlic powder
• 2 big jars of Bove’s pasta sauce (flavor of choice) with 1 cup marsala

Directions:

1. Dip eggplant slices in egg then in crumbs.
2. sprinkle with kosher salt and place on cookie sheet.
3. Bake at 350 degrees for 8 minutes.
4. Drizzle with olive oil. Flip and repeat with drizzle of olive oil. Remove.
5. In deep casserole dish, place some sauce on the bottom to coat
6. Put down one layer of eggplant
7. Top with slices of mozzarella cheese, sprinkle with oregano, top with sauce, and repeat. Stop when 2″ from the top of casserole.
8. Cover and bake at 350 degrees for 40 minutes or until hot and bubbly throughout.

(adapted from Bon Apétit 1996)

Ingredients:

• 2 tablespoons cider vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 6 tablespoons olive oil
• 1/2 red onion, chopped (about 1/2 cup)
• 1/4 pound bacon, cut into 1/2-inch pieces (about 1/2 cup)
• 1/4 sesame seeds
• 1 large bag baby spinach
• 2 Rio Star grapefruits, peel and pith cut away and sections cut free from membranes

Directions:

1. In a bowl whisk together vinegar, honey, and mustard and add oil in a stream, whisking until emulsified.
2. In a large heavy skillet cook onion and bacon over moderate heat, stirring occasionally, until onion is pale golden and bacon is browned. Add sesame seeds and cook, stirring, until pale golden.
3. In a large serving bowl toss together spinach, grapefruit sections, and bacon mixture. Add about half of dressing and toss to combine, adding more dressing if desired.

Ingredients:

• 1 stick butter melted with
• 1 1/2 cups sugar
• 1 Tbl. corn meal
• 1 Tbl. lemon juice, freshly squeezed

Directions:

1. Cook above ingredients in heavy saucepan over medium heat until it begins to pull away from sides of pan. (7 to 8 minutes) STIR CONSTANTLY. Remove from hear and let cool.
2. Add 3 whole eggs, one at a time, stirring constantly.
3. Add 1 tsp. vanilla.
4. Pour into 1 unbaked 9 inch pie shell or 12 small ones. Be sure to prick the bottoms of the shells with fork before adding mixture.
5. Bake 40 minutes at 325 degrees (whole pie) or 30 minutes (small ones)