Spicy Roasted Lime Chicken~

Spicy Roasted Lime Chicken~

Ingredients ;

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves

2 tablespoons butter

1 tablespoon olive oil

2 teaspoons garlic powder

3 tablespoons lime juice

Directions;

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

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20 Minute Pasta Dish

1/2 pound Spaghetti pasta cook as directed

3 garlic cloves minced

3 tbsp. Olive oil

2 cups cherry tomato 🍅

1 cup Brussel sprouts Cut in half

1 tsp. Dried oregano

1/2 cup fresh parsley

salt & freshly ground black pepper for taste

First boil pasta as directed while that’s cooking place olive oil in a deep Skillet 🍳 and chopped garlic on medium heat add cherry tomatoes & Brussel sprouts simmer till tender once pasta is done drain pasta and add to the skillet and mix well add some Parmesan cheese and garnish with parsley

Old School Tuna Fish Sandwich

Ingredients

• 1 can drained Tuna

• 1 1/2 tsp Mayonnaise

• 1 tsp Sweet Relish

• 3/4 tsp Dijon Mustard

• Salt and Pepper to taste

• Honey Wheat Bread

• Sliced Red Onions

• Sliced Tomatoes

Instructions

• Mix tuna, mayonnaise, relish and mustard in a bowl.

• Refrigerate for at least 15 minutes.

• Serve on honey wheat bread with leaf lettuce, slice red onion and sliced tomato.

Grilled Brown Sugar Salmon

INGREDIENTS

• 1 1/2 pounds salmon with skin on

• 1/4 cup brown sugar

• 1/4 cup olive oil

• 1/4 cup soy sauce

• 1/4 cup lemon juice

• 1 teaspoon freshly ground black pepper

• 3 cloves garlic, minced

• 1/2 teaspoon kosher salt

• Parsley, chopped for garnish

• Lemon wedges

INSTRUCTIONS

1. Combine all marinade ingredients in a small bowl.  Place the salmon in a large zip-tight bag or shallow glass baking dish and add the marinade, turning to coat the fish entirely.  Seal tightly or cover with plastic wrap and marinate in the refrigerator for 1-3 hours. 

2. Preheat grill to medium-high heat.  Take a large piece of heavy-duty aluminum foil and remove the salmon from the marinade, laying it skin side down in the center of the piece of foil.  Fold the long sides up and then over themselves, repeating with the short sides, to create a sealed packet containing the salmon.  

3. Transfer the foil-wrapped salmon to the hot grill over indirect heat not directly over the flames and close the grill lid. Cook for 15-18 minutes until almost entirely cooked through.  Brush the grill grates directly over the flames with a little oil, then carefully open the foil packet and using one of the long edges of the foil, and flip the salmon directly onto the grill grates over direct heat to char the top. Grill just until cooked through, and grill marks appear (1-2 minutes) being careful not to overcook, the use two large spatulas to remove the salmon from the grill. 

4. Transfer to a serving platter and garnish with chopped parsley and lemon wedges before serving.

Pineapple Salmon Skewers

Pineapple Salmon Skewers

INGREDIENTS

3 c. cubed pineapple

1 lb. salmon, cut into cubes

3 tbsp. extra-virgin olive oil

3 tbsp. sweet chili sauce

2 cloves garlic, minced

2 tsp. freshly grated ginger

2 tsp. toasted sesame oil

1/2 tsp. crushed red pepper flakes

Kosher salt

Toasted sesame seeds, for garnish

Thinly sliced green onions, for garnish

Lime wedges, for serving

DIRECTIONS

• Preheat grill to medium heat and place wooden skewers in water to soak. Skewer pineapple and salmon pieces, alternating, until all are used, then place on a large baking sheet.

• In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt. Whisk until combined and brush all over skewers.

• Place skewers on grill and cook, flipping once, brushing with any remaining sauce, until salmon is cooked through, 8 to 10 minutes in total. 

• Garnish with sesame seeds and green onions before serving.

HAWAIIAN GRILLED SHRIMP TACOS 🌮

1 package Mc Cormac Hawaiian marinade

• 1/2 cup mayonnaise

• 1 tablespoon cider vinegar

• 1 package (14 ounces) coleslaw mix

• 1 pound large (16 to 20 count) shrimp, peeled and deveined

• 6 flour tortillas, (6-inch)

• 1/2 fresh pineapple, sliced into rings

• 1 small red bell pepper, seeded and quartered

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 2 tablespoons chopped cilantro

• Directions;

• Whisk 2 tablespoons Marinade, mayonnaise and vinegar in large bowl until blended. Add coleslaw mix; toss to coat. Refrigerate until ready to serve.
  

• Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
  

• Brush pineapple, bell pepper and jalapeño lightly with oil. Grill until lightly charred, turning occasionally. Remove from grill and let cool slightly; coarsely chop. Brush shrimp with remaining marinade. Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink. 
  

• Add pineapple, bell pepper, jalapeño and cilantro to slaw. Toss to coat. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.

Grilled Shrimp with Alfredo Sauce

24 ounces dry fettuccini pasta

3 garlic cloves minced

3/4 pint heavy cream

1 cup butter (two sticks)

Salt and ground black pepper

1 dash garlic powder

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese

“

Shrimp;

2 lb. med shrimp, remove shell & devein.

Extra-virgin olive oil, about 1/2 cup for brushing

1 Tbsp. hot pepper flakes

1 Tbsp. Cuman

Coarse salt and black pepper

Directions; cook time 30 min

Butterfly shrimp by slicing almost through lengthwise. Brush shrimps with olive oil and season with cumin, salt, pepper and grill for 2 minutes on each side or until the shrimps are pink and lightly browned, once done set aside. Go ahead and bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain and set aside. Now In a large skillet, add olive oil, and heat it up and then add your minced garlic, cook just till transparent, not burnt. -Then add in your heavy cream and two sticks of your softened butter. Start breaking the butter up into the cream with a wooden spoon over low heat. Add salt, and ground black pepper and stir in some grated Romano cheese until mixed well; this will start to thicken the sauce, now add the grated parmesan cheese & add your pasta to sauce. Mix till thoroughly coated. Add your shrimp and mix once more. Serve nice and hot. Garnish with fresh parsley.

Chicken Cutlet Parmesan

Ingredients;

6 - Chicken breast cutlet (slice very thin)

2 Tbsp. parsley (freshly chopped parsley recommended)

Salt

2 eggs

2 cup breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup olive oil

1 – cup mozzarella cheese

Directions;

In a bowl mix together the breadcrumbs, parsley, and parmesan. In separate bowl whisk together the eggs. Heat oil in a large skillet on medium-high heat until the oil is shimmering. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are

golden brown on each side, about 3 to 4 minutes per side. Spread enough tomato sauce to coat the bottom of 9x13 baking dish. Once the cutlets are browned on both sides, take them out from the skillet and arrange them on top of the tomato sauce in the baking dish. Lightly drizzle tomato sauce over each of the cutlets. Then sprinkle mozzarella over each cutlet and grated parmesan cheese. Bake in the oven at 400°F for 5 -10 minutes, or until the mozzarella begins to brown.

Lentil Stew

Lentil Stew

Ingredients 

2 tablespoons canola oil

2 large onions, thinly sliced, divided

8 plum tomatoes, chopped

2 tablespoons minced fresh gingerroot

3 garlic cloves, minced

2 teaspoons ground coriander

1-1/2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

3 cups vegetable broth

2 cups dried lentils, rinsed

2 cups water

1 can (4 ounces) chopped green chiles

3/4 cup heavy whipping cream

2 tablespoons butter

1 teaspoon cumin seeds

6 cups hot cooked basmati or jasmine rice

Optional: Sliced green onions or minced fresh cilantro

Directions

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
  Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally. Press cancel. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
  Serve with rice. If desired, sprinkle with green onions or cilantro.

Greek Beef Pitas

Greek Beef Pitas

1 pound lean ground beef (90% lean)

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt, divided

1 cup reduced-fat plain Greek yogurt

1 medium tomato, chopped

1/2 cup chopped peeled cucumber

1 teaspoon dill weed

4 whole pita breads, warmed

Additional chopped tomatoes and cucumber, optional

Directions

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt.
  In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

SEAFOOD STUFFED SHELLS WITH VODKA SAUCE

Ingredients

For Shells

• 4-6 jumbo shells , cooked according to package directions, drained

• 1/2 lb shrimp , any size, peeled and deveined

• 1/2 lb crab meat , cleaned

• 2 cloves garlic

• olive oil

• 1 bunch small asparagus

For Sauce

• 2 cloves garlic

• 1/2 c vodka

• 2 c cashew milk

• 28 oz can tomato sauce

• 16 oz can crushed tomatoes

• 1/2 c Parmesan cheese

• 1 Tbsp fresh basil , chopped

• 1 tbsp fresh parsley, chopped

US Customary - Metric

Instructions

For the Shells

• In a large pot, boil water for shells.

• In a saute' pan, heat about 1 tablespoon olive oil over medium high heat. Saute' garlic just until fragrant. Add shrimp and saute' just until beginning to turn pink. Flip the shrimp and saute' the second side about half the time you sauteed the first side for. (Depending on the size of your shrimp a minute or less.)

• Immediately remove from pan and set aside to cool.

• Slice asparagus into about 1/4 inch pieces, crosswise.

• Saute' asparagus in the same pan the shrimp was sauteed in for 4 or 5 minutes, until they begin to turn tender. Set aside to cool.

• Once the asparagus has cooled, mix asparagus and seafood together.

For the Sauce

• Saute' the garlic over medium high heat in a medium saucepan until golden brown.

• Carefully add vodka. It's best to temporarily remove the pan from the heat. If vodka flames, have the cashew milk ready to pour over the flames to extinguish.

• Add the tomato sauce and the crushed tomatoes about bring to a boil. Reduce heat and simmer for at least 10 minutes to allow the flavors to mingle.

• Stir in the Parmesan and the herbs and remove from heat.

• Place about 1/2 cup of the sauce on the bottom of a 4" x 8" baking dish.

To assemble

• Fill the drained shells with the seafood mixture.

• Place the stuffed shells on the sauce and bake at 350°F for about 15 minutes, just until hot.

• Serve with more Vodka Sauce and more asparagus on the side.

Seafood Stuffed Shells Creamy Pesto Sauce

INGREDIENTS

1PoundLobster Sensations®25EachPasta Shells, Al Dente, Cooled2TablespoonsDijon1/2CupMayonnaise1TeaspoonOld Bay1EachShallot, Chopped Finely1/4CupParsley, Chopped3 1/2TablespoonButter, Divided1 1/2TablespoonsFlour, All Purpose1 1/2CupsMilk2TablespoonsPesto1CupPanko

DIRECTIONS

1. In a large pot boil water and salt. Add the shells and cook till al dente. Drain well.

2. In a bowl mix the Seafood Sensations, Dijon, mayo, Old Bay, parsley, salt and pepper. Fill the shells with this mixture.

3. In a small sauce pot, melt 1 1/2 tablespoons of the butter over medium heat. Add the flour to form a roux, approximately 2 minutes. Add the milk while whisking until a creamy consistency. Add the pesto to the sauce and adjust salt & pepper.

4. Arrange the shells over half of the pesto sauce in a bakeable container and drizzle the rest over the shells.

5. Heat up the remainder of the butter and mix with the panko and reserve.

6. Bake at 325°F until 165° F internal temperature.

7. Set the oven to broil and sprinkle the crumb and butter mixture over the top. Cook till golden.

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Mediterranean Seafood Stuffed Pasta Shells {Mackerel Recipe}

Ingredients

• 8 oz jumbo pasta shells

• 2 cups strained ricotta cheese* See notes.

• 2 cans King Oscar Mediterranean Mackerel, drained* See notes.

• 1 cup frozen chopped spinach, thawed and strained (about 8oz)* See notes.

• 1/4 cup roughly chopped kalamata olives

• 1/2 tsp garlic powder

• 1/2 cup shredded Italian blend of cheese or shredded mozzarella, plus a little extra for garnish

• 1 egg, beaten

• Pinch of Kosher or sea salt and cracked black pepper

• 2-3 cups any simple marinara sauce

• Fresh chopped parsley, for garnish

Instructions

• Pre-heat the oven to 350º F and cook the pasta shells as per the directions on the box. When done, drain the pasta shells, run under cool water to stop the cooking process, and drain again to make sure there's no remaining water inside of the shells. Set aside.

• While the pasta is cooking, you can bring your stuffing together. Add the strained ricotta cheese to a large bowl. Drain the oil from the cans of mackerel, keeping the other ingredients like the olives and seasonings in the can. With a fork, flake the mackerel into the bowl with the ricotta cheese.

• Add the spinach, olives, garlic powder, shredded cheese, beaten egg, and a pinch of salt and pepper. Finally, with a large spoon or spatula, mix all of these ingredients thoroughly until evenly distributed.

• Into the baking dish, pour just enough marinara to coat the bottom of the dish so the shells don't stick. This should be about 1/2 cup, depending on the size of your baking dish.

• With a tablespoon, carefully stuff each pasta shell with the mixture, starting with a heaping tablespoon's worth of stuffing for each shell, then place the shells into the baking dish. In the end, if you have some mixture left over, go ahead and overstuff a few shells until it's gone. 

• Spoon 1-2 cups of marinara over the shells. The amount of sauce really depends on how saucy you want them. It's a personal preference, so you do you :) But if you aren't going to cover the dish with tinfoil before baking, I'd definitely add a little extra sauce for the sake of keeping moisture.

• Sprinkle some extra shredded cheese over the shells.

• Finally, cover the shells with tinfoil if you have it, and bake in the over for 20-25 minutes.

• When done, remove from oven, carefully remove the tinfoil, and sprinkle the shells with freshly chopped parsley before serving.

You can use any fish you like shrimp, scallops, crab meat, and more

Zucchini Fritters

Ingredients;

1 - Lb. zucchini

1 medium onion, grated

4 tablespoons breadcrumbs

1 tablespoon chopped parsley

1 tablespoon chopped fresh mint

3 medium size eggs

7/8 cup vegetable oil

Salt and pepper

Directions;

Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 15 to 20 minutes and set it aside. In the meantime, in a mixing bowl beat the eggs lightly and then add onion, breadcrumbs, parsley, mint, salt and pepper. Afterwards drain the zucchini well between the palms of your hands and add it to the mixture; tossing the mixture lightly.

Then put oil in the frying pan and heat well. To make each fritter, take a scoop full from the mixture and place in your hand pat it down into a hamburger shape and place it into the frying pan. Fry the fritters for 2 to 3 minutes on each side until they are nicely browned. Place on paper towels to absorb the excess oil. Serve and enjoy!

Aunt Rosie's No Knead Bread

Ingredients;

4 cups all-purpose flour, and more for dusting

1½ tsp salt

½ tsp yeast

1½ cups warm water (room temperature)

Dash of olive oil

Directions;

In a large bowl whisk together your flour, salt, and yeast. Transfer flour mixture to a mixer with a paddle attachment  mixing slowly. Add warm water until a ball forms. And drizzle some olive oil while it’s mixing, Then place the dough ball in a heated bowl I usually put the bowl in the microwave for 1 minute just to warm it because the dough will rise quicker,... Now place the dough in the bowl Cover the bowl tightly with plastic wrap and let it sit in a warm place for 1 1/2 hours which will allow it to rise. Then preheat your oven to 450F degrees with the rack at the lower part of the oven, Turn the dough out onto a well-floured counter. Add additional flour to the top of the dough and quickly form into a ball, now place a large cast iron pot (Dutch oven) with the lid on into the preheated oven to warm-up, After 15 minutes remove the pot and add a little flour in the pot and place the dough ball into the heated Dutch oven pot and put the lid back on, and allow it to bake for 30 minutes. After 30 minutes have passed, remove the lid and place it back in the oven for an additional 15 minutes or until the bread is golden brown. Let it 

Cool on a wire rack before cutting.

NOTE: If you prefer, you could mix some raisins, rosemary, roasted garlic or grated cheese into the dough. My Favorite one was the raisin & the Asiago cheese they were delicious

Cheddar Cheese Scallion Egg Muffins

Ingredients;

2 cups diced cheddar cheese

1 1/3 cups buttermilk, at room temperature

2 large eggs, at room temperature

1 1/3 cups all-purpose flour 

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes

5 large scallions chopped

Non cooking spray

Directions;

             Position your oven rack in the center of the oven and preheat to 400F degrees. Line a standard 12-cup muffin pan with cupcake liners, spray pan and liners with cooking spray.

In a large bowl, whisk together the buttermilk and eggs. Combine the flour, sugar, baking powder, salt and pepper in a food processor. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut fine and the mixture resembles a coarse meal. Pour the dry ingredients over the buttermilk mixture. Scatter the scallions and cheese over the batter. Using a thin, flexible spatula, fold the batter together making sure to scrape up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; Using a rounded 1/3 scoop of batter for each muffin, fill the cupcake liners.

Bake until puffed and golden brown top, and a tester inserted into the center comes out clean, 18 to 20 minutes. Let the muffins stand 5 to 10 minutes. Lift the muffins out onto a rack serve while lightly warm.

Lemon Fish Fillets

Ingredients;

1/2 cup olive oil (for frying) 

6 / 5-6 oz. pcs. Fillet

1 cup flour

1cup bread crumbs

3 eggs

1 lemon squeezed 

2 tbsp. adobo

2 tbsp. garlic powder

1 tbsp. black pepper

¼ cup fresh parsley (thorn) 

Instructions;

          You will need 3 bowls, one for flour, bread crumbs, and in the third bowl whisk together the eggs and lemon juice. Now one at a time take one fillet and lightly place it in the egg - then coat in flour, and then in breadcrumbs. -Repeat till all fillet are coated. Heat oil in a large heavy skillet over medium heat for 1 -2 minutes and then place 2 -3 fillets at a time in skillet and cook for 3 – 4 minutes on each side till they are nice and golden brown. While the fillets are simmering in the pan, sprinkle Goya Adobo, garlic powder, black pepper, white wine and lastly garnish with fresh parsley and slices of lemon wedges. Simmer 2-3 minutes then Place on platter and serve!

Crab Cakes w/ Homemade Tartar Sauce

Crab cakes

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1 Tbsp. lemon juice 

3/4 cup small diced red onion 

1 1/2 cups small diced celery (4 stalks)

1/2 cup small diced red bell pepper 

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot pepper sauce 

1/2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound lump crabmeat, (drained and shredded with your clean fingers)

1/2 cup plain dry bread crumbs

1/2 cup mayonnaise (I use Hellmann’s Mayonnaise) 

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

4 tablespoons unsalted butter (for Frying)

1/4 cup olive oil (For Frying)

Directions;

          Place your butter & oil in a skillet. Then add your onion, celery, red bell peppers, parsley, capers, hot pepper sauce & Worcestershire sauce, over medium-low heat and cook until the vegetables are soft (approx. 15 minutes). Allow it to cool to room temperature. Then in a large bowl break the lump crabmeat with your fingers into small pieces and toss with the bread crumbs. Then add your mayonnaise, mustard, and eggs to the mix. Then add in your cooked vegetables. Now with a large spoon mix well.  Shape into bite-sized crab cakes. Heat the butter and olive oil in a large skillet. Add the crab cakes and fry for 3 to 4 minutes on each side, until golden browned. Then sit on paper towel to absorb excess oil. 

Homemade Tartar Sauce;

Tartar Sauce made from scratch . 

Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.

Whisk well, then cover and chill until ready to serve with the crab cakes.

Vegetable Lo Main

Vegetable Lo Main

redients;

8 ounces Linguine

3 Tbsp. Asian stir fry oil

2 cloves garlic, minced

2 cups whole sliced mushrooms, (I used Giorgio Mushrooms)

1 red bell pepper, julienned

1 carrot, julienned

1/2 cup baby peas

2 cups French string beans

3 cups baby spinach

For OR THE SAUCE

4 Tbsp. reduced sodium soy sauce (feel free to add more to your liking)

2 teaspoons sugar

1 Tbsp. stir fry oil

1/2 teaspoon ground ginger

1 Tbsp.  Sirach, or more, if you like it hot!

Directions;

          In a small bowl whisk together soy sauce, sugar, oil, ginger and Sriracha and set aside. In a large pot of boiling water cook your linguine according to package instructions and drain well and set aside. Heat stir fry oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper and carrots. Continue to cook while stirring frequently, until tender, about 3-4 minutes. Stir in baby peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in linguine and soy sauce mixture, and gently toss to combine.

Serve immediately.

Stuffed Eggplant

Ingredients;

4 medium eggplants (~6 inches in length), cut in half lengthwise

2 tablespoon olive oil (1 for drizzle on top)

1 Tbsp. garlic powder

2 cups marinara sauce

Salt and pepper to taste

2 cup mozzarella, shredded

1 cup parmesan, grated cheese (sprinkled on top)

Parsley for garnish

Directions; Preheat: oven 350F

Scoop the middle of the eggplant out leaving about 1/2 inch around the sides. Now chop and reserve the scooped out eggplant. Meanwhile brush the inside of the eggplant shells with olive oil, salt and pepper and sprinkle bread crumbs and garlic powder on top. Now, in a bowl place scooped eggplant. Add 2 tbsp. bread crumbs, 1 tbsp. olive oil and mix together well and then add it into the shell of the eggplant and firmly press down to leave an indent in the center where you will add your sauce, and shredded mozzarella cheese also sprinkle some grated parmesan cheese add a drop more sauce on top. Lastly in a baking dish add sauce at the bottom and place eggplant boats gently in the baking pan. Bake at 350F for 30 minutes until tops get golden brown. Garnish with fresh parsley.