Friday, October 9, 2009

It's G2GYL Friday!

Best day of the week. Every Friday I post a recipe to make tonight that is Guaranteed 2 Get You Laid. At the end of the day, the biggest aphrodisiac for a man is an amazing meal made by his sexy chef. After a long, hard week I know it is easy to order a za, flop down with Netflix and pass out by 8. But that ain't helping get the sexy back. These recipes are designed to be easy and delicious leaving time for all the...dessert. 
I read a study a few months ago that concluded if a couple goes for more than two weeks without having The Sexy, certain chemicals in the brain stop being produced and the two of you start falling into "roommate" status. By keeping up the naked relations, the chemicals keep you seeing each other through the rose-colored glasses so dishes left in the sink and his mixing Baby's $6.00 organic juice with vodka doesn't matter as much. 
The following recipe is vegetarian, but everyone I have ever made it for begs for a copy of it...after they try and violate me that is. It is that delicious/effective. 
The ingredient today that is a known aphrodisiac is BASIL. How does smelling that sweet spice not get you wanting to romp in an Italian vineyard?
Assemble this during naptime and pop in the oven 30 mins before dinner. Serve with a big red wine, crunchy bread and a crisp green salad. 

3 TBSP EVOO, more for brushing
3 med zucchini sliced lengthwise 1/4 inch thick
2 long, narrow eggplants, peeled and sliced lengthwise
Sea Salt and freshly ground pepper
1 large shallot, minced
1 lb plum toms cut into 1/2 inched dice
3 oz crumbled Feta
1/4 cup shredded fresh basil
1/3 Panko

1. Preheat oven to 425. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet, eggplant on other. Brush all over with EVOO and season with S/P. Bake 15 mins until tender
2. Meanwhile, in a large skillet, heat 2 TBSP EVOO. Add shallot and cook over med heat until softened, abt 3 mins. Add the toms and cook over high heat until slightly soft and bubbling, 1 min or so. Season S/P. 
3. Oil a large shallow baking dish. Lay half of the eggplant in the dish and spread 1/4th of the toms on top. Scatter with 1/2 of the feta and basil. Layer half of the zucchini on top, followed by another 1/4 of the toms and remaining fets, basil and eggplant. Top with remaining toms and feta. Mix the panko crumbs with 1 TBSP EVOO and sprinkle over the top. Bake in the upper third of the oven for 20 mins until bubbling and crisp. Let stand for 5 mins before serving. 

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