Rania’s Recipes: Eggplant Parmesan & Corn Relish

Rania Harris stopped by Pittsburgh Today Live today to show off two great recipes that feature farm to table ingredients!

Stuffed Eggplant Parmesan

  • 4 medium eggplant
  • 2 cups fresh tomato sauce
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped basil
  • ½ cup Panko breadcrumbs
  • ¾ cup ricotta cheese
  • Salt and freshly ground pepper
  • About ½ pound sliced fresh mozzarella


Preheat oven to 350 degrees. Cut the eggplant in half lengthwise. Trim the rounded edges with a knife so that the halves will lay flat on a roasting pan, cut-side up. Using a sharp-edged spoon, scoop out the flesh, coarsely chop, and put in a medium bowl. Leave a 1/2-inch border around the interior of the eggplant; set aside.

Toss the chopped flesh with all the remaining ingredients except the mozzarella. Taste the mixture to verify seasoning. Place the eggplant halves on a baking or roasting pan, cut-side up. Fill each halfway with the stuffing. Arrange 2 to 3 slices of mozzarella on top. Finish with a layer of stuffing, shaping gently to round the tops. Bake for 45 minutes to an hour, or until tender, bubbling and golden.

Serves 4-6

Corn Relish with Sweet Red & Green Peppers

  • 6 cups cooked golden corn kernels
  • 2 cups diced onions
  • 1 cup chopped cored and seeded sweet red peppers
  • 1 cup chopped cored and seeded sweet green peppers (or use an additional cupful of sweet red peppers)
  • ¾ cup chopped celery
  • 1-1/2 cups (packed) light brown sugar
  • 2 tablespoons pickling salt or other fine non-iodized salt
  • 2 tablespoons (lightly packed) dry mustard
  • 2 teaspoons mustard seed
  • 2 teaspoons tumeric
  • 1-1/2 teaspoons celery seed
  • ¼ teaspoon ground hot red (Cayenne) pepper
  • 2-1/2 cups cider vinegar
  • ½ cup cold water


Combine all the ingredients in a preserving pan.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Lower the heat and simmer the mixture, partly covered, until it has thickened slightly, about 30 minutes; stir occasionally.

Ladle the boiling-hot relish into hot, clean pint canning jars, leaving ¼ inch of headspace.  Seal the jars with new two-piece canning lids according to manufacturer’s directions and process for 15 minutes in a boiling-water bath.  Cool, label, and store the jars.  Let the relish mellow for a few weeks before serving it.

Makes about 5 pints

  • http://pittsburgh.cbslocal.com/2013/09/18/ptl-links-sept-18-2013/ PTL Links: Sept. 18, 2013 « CBS Pittsburgh

    […] Rania’s Recipes: Eggplant Parmesan & Corn Relish […]

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