Food Services

Lakeside Grill Lunch Menu
First Baptist's Lakeside Grill offers high-quality, creative food in a wonderful atmosphere in front of our very own lake and water fountain. The Grill features daily lunch specials, salad bar and full buffet as well as freshly brewed coffee, beverages and light breakfast. In addition to standard daily operations, Lakeside Grill serves Wednesday night dinner, banquets, Adult Ministry events, weddings, Bible studies, special events and more.

Please join us each weekday (excluding church holidays) between the hours of 11:30 a.m. and 1 p.m. for lunch, or a light breakfast from 7 a.m. to 10 a.m. Lakeside Grill charges $5 for the lunch buffet and $3 for breakfast.

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Eggplant Rolls with Proscuitto and Ricotta

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Eggplant Rolls with Proscuitto and Ricotta

 

From Chef Eric

 

Makes: 12
Prep time: 20 minutes
Cook time: 15 minutes

 

Ingredients
2 medium-sized eggplants

salt

olive oil

sea salt

freshly ground black pepper

12 slices prosciutto

12 fresh basil leaves

9 ounces ricotta cheese

 

Tomato Sauce

1/3 cup olive oil

1 medium onion, finely diced

2 cloves garlic, finely chopped

28 ounces canned, peeled imported Italian tomatoes with juice

12 basil leaves

pinch of sugar

salt

freshly ground black pepper

 

Directions

To make tomato sauce, heat olive oil in a sauce pan, add onion and garlic and fry until translucent. Add tomatoes and bring to a boil, reduce heat and simmer for 30 minutes. Pass tomatoes through a food mill to remove seeds, and return to saucepan. Tear basil leaves into sauce, add sugar, and season with salt and pepper. Simmer for 10 minutes and set aside.

 

Cut eggplants into 1/4 inch slices. Choose 12 slices of equal size and discard the remainder. Salt both sides of the eggplant slices and let stand for 30 minutes to extract any bitterness. Rinse and pat dry with paper towels. Heat a little olive oil in a skillet or frying pan and fry eggplant over medium heat until golden brown. Drain on paper towels. Lay eggplant slices on work surface and season with sea salt and pepper: Place one slice of prosciutto and one basil leaf torn into small pieces on each piece of eggplant. For each slice take one tablespoon of ricotta and form into a sausage shape. Lay ricotta at one end of eggplant and roll involtini up, finishing with seam down. Place in oven at 325 degress for 10 minutes or until hot. Serve warm, with tomato sauce, if desired.