Wash the eggplants and cut them into ¼ inch thick slices.  Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers. Put a plate on top of the eggplants then place a weight over that. Leave the eggplants in the sink for about 30 minutes, they will be less bitter and biting.

Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Not sure what to do with your leftover corned beef and sauerkraut?  Try making this yummy Ruben Pizza recipe. 👏

In a large bowl, combine the flour, milk, the water, the garlic powder, the paprika powder, the salt, and the black pepper. Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Roll them in the panko breadcrumbs. Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.

Learn how to make caramelized onion, mushroom and kale quiche without crust in the Instant Pot! A delicious, easy recipe the whole family will lo