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.

submitted by Mary Alice Bishop
Preparation time: Approx. 15 minutes

Ingredients:

• 1 pound of Primm Springs Soysage (available at The Produce Place)
• one sweet onion
• Your favorite grated cheese (Jack cheese is really good and any vegan
  cheese keeps this whole recipe totally vegan)
• 1 sweet red pepper (optional)
• tortilla shells
• any type of oil (canola is a good one)
• Salsa (The Produce Place’s back bean and corn salsa is a great choice)
• sour cream (optional)

Directions:

1. In a med high skillet add sliced onions
   and peppers and sautee with 3 or 4 TBL spoons of oil until they are a
   bit transparent.
2. Put aside onions and peppers.
3. In same skillet crumble one pound of soysage with about 3 or 4 TBL
   spoons of oil. Work it well with a spoon until the soysage is
   warm all the way through ( about 5 or 6 minutes and soysage is a
   “heat and serve” product.
4. Set soysage aside.
5. Remove tortilla from package and working one tortilla at a time, mash with
   your fingers about 2 Tbl spoons of soysage on HALF of the tortilla
   shell until it is about 1/8 of inch thick.
6. Add a few onions and peppers.
7. Add cheese on top of onions and peppers.
8. Fold the the tortilla over to make a half shaped moon.
9. Repeat with remaining tortillas.
10. Paint a layer of oil on each side of the prepared quesadilla shell.
11. Cook in skillet on each side until golden brown.
12. Slice quesadillas like a pizza with a pizza cutter or large chef’s
    knife.
13. Add some of Produce Place’s salsa for dipping and sour cream if
    desired.
14. You can freeze the prepared quesadillas before cooking. Thawing time
    for quesadilas is about 1 hour or less.