Kelli Saltzman recipes

Eggplant Parmesan

2 eggplant Cooking oil
Salt 1 jar traditional spaghetti sauce
Flour Parmesan cheese (grated)
2-3 eggs Mozzarella cheese (grated)
Italian style bread crumbs

Wash, peel, and cut eggplant length-wise into ¼” thick slices. Lay sliced eggplant out on waxed paper or baking sheet and sprinkle both sides with salt. Let stand for 20 minutes and pat dry with a paper towel. Coat eggplant with flour, then egg, then bread crumbs and fry in oil until golden brown. Drain on paper towels. In a 9x13 casserole dish, spray with Pam and coat the bottom of the dish with a thin layer of spaghetti sauce. Place a layer of eggplant, then sprinkle with a layer of parmesan cheese, more sauce, then mozzarella. Repeat for layers. Bake at 350 for 30 minutes.


Crock Pot Meat Loaf

2 lbs ground beef or turkey 3 tbsp ketchup
1 cup rolled oats 1 tsp salt
1 green pepper , diced ¼ tsp pepper
1 carrot, shredded 1 package instant sloppy joe mix
1 onion, chopped 1 (14oz) can tomato sauce
2 eggs, beaten 1 tbsp Worcestershire sauce
Aluminum foil
Line crock pot with foil. Combine meat, oats, green pepper, carrot, onion, eggs, ketchup , salt, pepper, and sloppy joe mix in a large bowl and put in crock pot. Blend the tomato sauce and Worcestershire sauce in a bowl and pour over the meat. Cook on low for 5-6 hours.


I-45 Bars

½ cup melted butter 2 eggs, beaten
1 egg, beaten 1 cup brown sugar
1 box yellow cake mix 1 cup powdered sugar
1 (8 oz) package cream cheese 1 tsp vanilla

Mix the first 3 ingredients and spread into pan. Mix remaining ingredients and spread over first layer. Bake at 325 for 45-50 minutes. Cool and cut into squares. Dust with powdered sugar if desired.