Today on DelmarvaLife –
When it comes to trying to lose weight — been there, done that, no success. Can you relate? Today, the tables are turning. We’ll learn about a program through TidalHealth that can help you get on the road to better health!
One of Salisbury’s biggest events is back! The National Folk Festival kicks off on Friday. Think of it as a celebration of arts and different cultures. We’ll run down the lineup!
This weekend and next, The Possum Point Players bring the hoop skirts and the hand jives to the stage, and we have all the details next!
Woman filling a glass of water from a stainless steel or chrome tap or faucet, close up on her hand and the glass with running water and air bubbles
We’re floating upstream to Milford for a refresher in water education with the Delaware Rural Water Association, and how it can open the valves for a very promising career!
We’ll learn about an effort that’s underway on Delmarva, to show support for our men and women in uniform.
When recovering from an injury, it can be a difficult fight for our nation’s veterans. Kind of like fighting the rapids when you’re paddling in white water rapids. It’s easier when you have a team to help you with the paddling, and that’s just what Paddle Second Chance aims to do; give a helping hand to wounded veterans and their caregivers.
From the Mr. Food Test Kitchen:
Baked Macaroni and Eggplant Neapolitan is like eggplant parmigiana and baked ziti all rolled into one. Every mouthful is pure delight! We can’t get enough of this truly Italian way to chow down; so don’t wait to bring this easy macaroni and eggplant recipe to your dinner table!
What You’ll Need
- 16 ounces ziti pasta
- 1/2 cup vegetable oil, divided
- 1 eggplant, peeled and thinly sliced
- Salt for sprinkling
- Garlic powder for sprinkling
- 1 (24-ounce) jar spaghetti sauce, divided
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
What to Do
- Cook ziti according to package directions; drain well and set aside.
- In a large skillet, heat 2 tablespoons oil over medium heat until hot, but not smoking. Sprinkle eggplant lightly with salt and garlic powder. Cook eggplant in batches 2 to 4 minutes or until browned on both sides. Place eggplant on a paper towel-lined platter.
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Reserve 1 cup spaghetti sauce; combine remaining sauce with cooked ziti.
- Layer half the ziti mixture in prepared baking dish, then 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat layers. Top with reserved 1 cup spaghetti sauce, and remaining Parmesan cheese.
- Bake, uncovered, 30 minutes, remove from oven. Add remaining 1/2 cup mozzarella cheese and bake 5 more minutes or until heated through.
