Fried Zucchini and Marinara Sandwich

We had fried zucchini one night as a appetizer and my buddy Troy Calvert was like we should make a sandwich out of this. He did and here is my version of it.
Ingredients-
1/2 Cup Oil
2  Zucchini cut 1/4 inch lengthwise( the zucchini is a fruit, being the swollen ovary of the zucchini flower)
1 Lb Fresh Mozzarella Cheese sliced into circles
1 Batch of Marinara or Bottled Spaghetti Sauce(recipe for marinara on my lasagna post)
1 Cup Flour
1 Tbl Salt and Pepper
3 Eggs Whisked
2 Cups Bread Crumbs(Panko)
1 Tbl Oregano and Basil
1/2 Cup Parmesan Cheese
4-6 Hoage rolls

Directions-
1. In small mixing bowl mix flour, salt and pepper, once mixed pour onto a plate.
2. In medium mixing bowl whisk the eggs.
3. In medium mixing bowl mix bread crumbs, oregano, basil and parmesan cheese, once mixed pour onto plate. In medium sauce pan heat marinara or spaghetti sauce.
4. Cut zucchini and mozzarella.
5. In large saute pan heat oil over medium high heat. While oil is getting hot take zucchini and coat all sides with the flour mixture. Then Dredge in egg wash, place into bread crumbs and cover both sides.
6. Turn on over to 350 degrees. Once all zucchini is breaded place 4-5 into pan and cook for 4-5 minutes a side. After all zucchini is cook put 4 slices of zucchini onto bun add mozzarella and put into oven for 10 minutes or until cheese starts to melt. Take out of oven and add as much marinara sauce as you like add whatever sides you like… enjoy!(my wife liked it with red wine)

Sausage and Basil Lasagna

Ingredients-
1 Lb Italian Sausage ground
1 Small Onion 1/2 inch dice
2 Peppers any color 1/2 inch dice
1 box Lasagna Pasta
1 Lb Feta Cheese
2 Lb Mozzarella shredded
5-6 Sprigs Fresh Basil
2-3 Jars of your favorite spaghetti sauce or a homemade marinara I will include a recipe at the end of this post.

Directions-
1. Cook pasta as directions say on the box. While cooking pasta cut onions and peppers.
2. In a large saute pan over medium high heat add sausage and onions and peppers and cook until sausage is browned 7-9 minutes, drain fat.
3. In a 9X13 inch pan pour sauce into bottom until about 1/4 to 1/2 inch thick. Add first layer of pasta, add 2-3 cups of sauce and spread it out. Next add half of the sausage and veggies and spread evenly, add half of the feta and mozzarella then place basil leaves on top of the cheese. See picture below.

4. add second layer just like the first but without the basil. Heat oven to 350, cover with foil and cook for 45-50 minutes. Take out of over remove foil, put back into oven for 10-15 minutes to give the cheese a little color. Remove from oven and cut into even sized pieces… enjoy!

Marinara-
2 Tbl Oil
1 Small Onion
2 Tbl Garlic small dice
1 Tbl of each of the following, Pepper, Salt, Basil, Oregano
3/4 Cup Red Wine
2 Cups Chicken Stock
1 28oz Can Diced Tomatoes
1 28oz Can Crushed Tomatoes

Directions-
1. In a large pot over medium high heat add oil, onions and garlic. Cook for 7-9 minutes or until onions are translucent. Add spices and cook for 3-4 minutes, deglaze with wine cook for 2-3 minutes add stock. Bring back up to a boil and reduce by half.
2. Once reduced add both cans of tomatoes, bring back up to a boil. Cover and reduce heat, let simmer for 1 1/2 hour or until it thickens up some. Stir every 15 minutes and taste each time you stir it just to check the flavor adjust it to how you like it. Remove from heat and use right a way or let it cool and put in fridge it should keep for about a week.

Braised Italian Pork Loin

Ingredients:
2 Tbl Olive Oil
3 Garlic Cloves
1 large Onion
3 Carrots
3 Sticks Celery
1 Can 6oz. Tomato Paste
1 14oz. Diced Tomatoes
3lb. Pork Loin
1 Bottle White Wine (I used a Pinot Grigio)
Chicken Stock (store bought or make your own)

Spices:
Use as much or as little it's up to your taste buds
 1 1/2 Tbl Sage
1 1/2 Tbl Thyme
Salt and Pepper to taste
Fresh Italian Parsley(or Cilantro)

 Directions:
1. Add olive oil to a large pot. Sear pork loin on all sides then let rest.
2. Cut onion, celery, carrots 1/4 to 1/2 inch dice.
3. Using the same pot and oil. Saute onion, celery, carrots and garlic until onion is translucent 6-7 min.
4. Add tomato paste and spices, stir until well mixed, cook until paste starts to darken.
5. Add wine(I used half of the bottle my wife drank the rest), deglaze and reduce 7-10 min.
6. Add pork loin. Pour in chicken stock leave about 1/2inch of pork showing.
7. Cover and cook on med-high heat until pork reaches 135-140 degrees ( a little over an hour) let rest 10-15 min. before cutting.

Serving:
There are two ways of doing this.
The first way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. 1/2 inch dice on the pork.
3. Put rice into a bowl add pork. Put as little or as much sauce as you like.
4. Garnish with cut parsley or cilantro. See picture above.

The second way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. Strain sauce into a sauce pan.
 3. Bring sauce to a boil med-high heat.
4. Whisk 2 Tbl cornstarch with 1/4 cup water.
5. Add 1/2 of the cornstarch to sauce and whisk, Add all for a thick sauce less if you like a thin sauce.
6. Slice pork 1/2inch thick.
7. Place rice in the center of plate add three slices of pork put on as much or as little sauce as you like. 8. Garnish with cut parsley or cilantro.