An Cooking

6 tablespoons olive oil
2 -4 slices eggplants, fresh
2 -3 ounces prosciutto (about 3 slices, or smoked ham)
1 cup marinara sauce
1 1/2 cups mozzarella cheese, shredded (in a pinch provolone works too)parmesan cheese, grated
salt
pepper


Preheat oven to 350 degrees.
Saute chicken breast in olive oil. Add salt and pepper to taste. Set aside on a plate.
Then saute eggplant (you can leave skin on or remove based on your preference) until tender. Set aside on another plate.Next, saute prosciutto for just a few minutes then add to plate.
In large baking dish brushed with olive oil, arrange starting with layer of chicken with a layer of eggplant on top, then layer ham, and cheese.Bake for 15 minutes. Serve with grated Parmesan cheese over pasta if desired.

It was my mother-in-laws birthday on Sunday.  I know that she loves coconut, so I made this Vanilla and Coconut Cake, a recipe by Lynn Hill,  from the Clandestine Cake Club Cookbook.  I reviewed The Clandestine Cake Club Cookbook in February and didnt even mention this cake!  However, a quick search through the index for coconut and I came upon this simple but effective cake.  I cant print the recipe as it is copyright, but its a butter sponge with added desiccated coconut and vanilla extract.  Filled with a layer of jam and vanilla buttercream, with some more buttercream on the top and finally sprinkled with toasted coconut.  It was totally delicious and went down well with the oldest: mother-in-law to youngest: our 2 year old grandson.





Over at Tea Time Treats, the blog event run by Karen at Lavender and Lovage and Kate at What Kate Baked, Kate is hosting this month and has picked Layer Cakes as the theme.  I know I should probably try harder and go for multi-layers but two layers is allowed and as I am desperate to share this cake with you, this seems like the perfect opportunity!

I can thoroughly recommend The Clandestine Cake Club Cookbook, its a positive cornucopia of proper cakes.  Now its my sister-in-laws birthday this weekend...