California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.



Eggplant Parmesan Lasagna

California Pizza Kitchen Restaurant Recipe

Marsala Mushrooms:
3 tablespoons unsalted butter
2 tablespoons minced garlic
3/4 pound white mushrooms, cut into 1/8 inch thick slices
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons dry marsala wine

Eggplant Parmesan:
1 cup seasoned bread crumbs
3 large eggs
3/4 large eggplant, peeled and sliced into 1/2 inch thick rounds
1/2 cup olive oil
4 tablespoons freshly grated parmesan cheese

1/2 pound dry lasagna noodles
1 recipe for marinara sauce
2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley

To make the Marsala Mushrooms: Melt the butter in a small non-stick frying pan over medium heat. Add the garlic and cook, during until it gives off its aroma, about 2 minutes. Add the mushrooms, salt and pepper and cook, stirring, until the mushrooms just begin to Brown around the edges, 5 to 7 minutes.  Stir in the Marsala wine  and continue cooking until all the liquid has been absorbed for evaporated, about 12 minutes more. Transfer to a bowl, let cool slightly, cover with plastic wrap and refrigerate.

To make the Eggplant Parmesan: Spread the bread crumbs on a plate.  In a mixing bowl, beat the eggs thoroughly.  Dip the eggplant slices, one at a time, in the eggs to cook them thoroughly, then stand them on their edges  briefly to drain off the excess. Dredge eggplant slices in the crumbs to cook thoroughly. Set aside on a plate and discard any remaining crumbs.

In a large heavy skillet, eat one fourth cup of olive oil over high heat until it begins to give off faint wisps of smoke. Carefully place half of the breaded eggplant slices in a pan and cook, rotating the pan to ensure even cooking, until their undersides are lightly browned, about 2 minutes more. Transfer the slices, cheese side down, to a smooth surface such as a plate or baking sheet. Sprinkle 1 tablespoon of Parmesan cheese on top of the couch places. Repeat the process with the remaining 1/4 cup olive oil, breaded eggplant slices, and 2 tablespoons of Parmesan cheese. Set aside.

To make the Lasagna: Bring a large pot of salted water to a boil and add a small splash of olive oil. Add the lasagna noodles and cook al dente, 8 to 10 minutes.

Preheat the oven to 350 degrees. On the bottom of a 13 x 9 inch baking pan, evenly spread 1 cup of the Marinara Sauce. Place a layer of lasagna noodles over the sauce. Evenly cover the pasta with the Marsala Mushrooms. Sprinkle 1 cup of mozzarella cheese over the mushrooms, then spread 1 cup of Marinara Sauce over the mozzarella cheese. Sprinkle 1/2 cup of the Parmesan cheese over the Marinara Sauce, then place another layer of the lasagna noodles on top. Arrage the Eggplant Parmesan slices evenly on top of the pasta, and sprinkle with the remaining 1 cup of mozzarella cheese and 1/4 cup of the Parmesan cheese. Spread the remaining Marinara Sauce on top. Bake for 40 minutes. Garnish with the remaining 1/4 cup of Parmesan cheese and the parsley.

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