Baked Eggplant with Garlic Cheese Topping

Hello folks and welcome back!  We’re making Baked Eggplant with Garlic Cheese in the All Things Southern kitchen today. My man hasn’t been a big fan of eggplant in the past but this recipe has changed his mind.


“Baked Eggplant with Garlic Cheese Topping”

1 large eggplant
2 teaspoons extra virgin olive oil
freshly ground black pepper
1 cup cherry tomatoes
fresh basil
1 tablespoon pesto
1/2 tablespoon balsamic vinegar
4 ounces garlic cheese

I’ve already trimmed the stem off our eggplant and halved it lengthwise. Then I took a knife and made slices in the pulp for the moisture to escape–like you might do with a pie crust.  I sprinkled both halves with salt and let ‘em rest a half hour or so. A bit of water will form on the top and we’ll blot it with a paper towel. Now, we’ll put our eggplants on a baking sheet, brush ‘em really well with olive oil and slide ‘em in a 400 degree oven for 30 to 40 minutes or until they’re tender.

While our eggplant bakes, we’ll prepare the topping. I’ve got a couple tablespoons of chopped fresh basil and a cup of cherry tomatoes that I’ve diced. Now, we’ll grate four ounces of this garlic cheese. I’ve also taken a teaspoon of pesto and mixed it with a 1/2 teaspoon or so of balsamic vinegar. Once our eggplant is tender, we’ll cover them with the tomatoes, and drizzle ‘em with this pesto and vinegar.  We’ll layer our garlic cheese over it next and sprinkle with our chopped basil. Bake another 8-10 minutes or until the cheese is thoroughly melted!

I hope you enjoy my Baked Eggplant with Garlic Cheese Topping, folks. It’s good eating, from the All Things Southern kitchen to yours!

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Hugo’s Famous Salad Dressing!

Hello folks and welcome back to the All Things Southern kitchen. I’ve got a very special recipe to share with y’all today, Hugo’s Famous Salad Dressing. Hugo was a fine Italian gentleman who used to run a restaurant in our home town, Lake Providence, LA. Hugo’s salad had a reputation all its own and today, and it was all due to his famous Famous Salad Dressing. That’s what I’m here to share with y’all. I found it in my late mother-in-law’s cookbook. How she got the secret out of Hugo, is anybody’s guess, but that’s another story. Let’s get cooking, or mixing as is the plan today!

“Hugo’s Famous Salad Dressing”

3 ounces garlic oil
3 ounces brown apple cider vinegar
2 tablespoons capers
1 tablespoon crushed oregano
1 tablespoon crushed black pepper
1/2 tablespoon salt

Folks, we’ll begin by washing our lettuce and setting it aside. Then we’ll take three ounces each of garlic oil and apple cider vinegar and combine ‘em in a glass jar with a tight lid. Note: You simply must use olive oil. If you can’t find it on your grocery shelf, I’d recommend mincing several garlic cloves into a jar of olive oil and letting it marinate for a few days! I snapped a pic of the olive oil I’ve been using that is delicious times two!



Once we force our oil and vinegar to mix and mingle by shaking ‘em up really good, we’ll add two tablespoons of capers, one tablespoon each of crushed oregano and black pepper and a 1/2 tablespoon of salt.

Mix this all up really well and drizzle it generously over fresh lettuce. Top with green and black olives and a cubed tomato. Now, to be clear, that is Hugo’s Famous Salad Dressing. I like to add my own variations to the salad itself, like, like boiling a couple eggs to dice over it, adding homemade croutons, shredded parmesan, etc. I hope y’all enjoy Hugo’s Famous Salad Dressing! It’s good eating, from All Things Southern and the kitchen of the late Hugo Morara to yours!

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Mexican Lasagna

Hello folks and welcome back to the All Things Southern kitchen. If I said lasagna most people would picture the classic pasta, red sauce, and cheese version. We like that one, too, of course. However, I made a Mexican Lasagna the other evening and the man and I, well, we may have hurt ourselves. Let me walk y’all through it.


“Shellie’s Mexican Lasagna”

12 (6 inch) corn tortillas
1 pound hamburger meat, cooked and drained
1 (15 ounce) can pinto beans
1 (10 ounce) can enchilada sauce
1 can Rotel tomatoes
1 can diced green chilies
1 can diced black olives
8 ounces Monterey Jack cheese, grated
2 cloves garlic, minced
1 teaspoon cumin
dash of hot sauce
Fresh cilantro
Green onions
Black pepper to taste
Fresh lettuce

Friends, I am happy to share this one with y’all. I sort of invented it with what I had on hand. (I do that a lot!) This is super easy. We’ll just assemble our ingredients and layer it up, lasagna style.

Ready? Place six tortillas on the bottom of a greased casserole dish. Spread half of the meat, chilies, olives, enchilada sauce, Rotel tomatoes and cheese across the tortillas and repeat. And– that’s it!

Bake for 40 minutes in a 350 degree oven. I served it in squares a top a bed of lettuce and sprinkled it with green onions and fresh cilantro. Have mercy! That’s my Mexican Lasagna and it’s good eating, from the All Things Southern kitchen to yours!

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