After being couped up in the house all weekend with the sick boy, I thought I started to feel sick symptons! Oh no! I was more than ready to get moving this morning. I ended up running 5 miles and doing a 30 minute ab workout. It felt amazing. Hopefully my immune system stays strong!
I am set with lunch and dinner for the week after all of the cooking I did this Saturday. I told you I’d hand out the recipes!
Baked Eggplant Parmesan (no breadcrumbs!)
This recipe is a simple and healthy version of the classic eggplant parmesan dish. To remove possible bitterness in the eggplant, you may salt the already cut pieces and set aside for 15 minutes prior to baking.
1 large eggplant, cut width-wise into circles about 1/4 inch thick
cooking spray or olive oil, enough to cover eggplant
sea salt, enough to cover eggplant
2 cups shredded reduced fat mozzarella cheese
1/4 cup grated parmesan cheese (romano works too)
1 tbsp olive oil
2 tbsp minced garlic
2 tbsp each chopped fresh basil and oregano
1 box Pomi tomatoes*
1 tsp dried crushed red peppers
1 tbsp pepper
sea salt to taste
*Crushed tomatoes work well. I bought strained accidentally and it was just thicker. You can also substitute any canned tomatoes for this.
Preheat the oven to 350 degrees. Spray a cookie sheet (I used two at once) with cooking spray. If you are using olive oil, just coat it. Place the eggplant circles on the tray and spray again, or drizzle with olive oil and massage it in. Sprinkle with sea salt. Bake for 20-25 minutes, flipping halfway through and adding more salt, until tender. While eggplant is cooking, prepare sauce. Add olive oil and garlic to a pan and cook on low heat until softened. Add the basil and oregano and cook for another minute. Add the tomatoes and additional spices and bring to a boil. Let simmer and cover for 20 minutes or until the flavors incorporate. This should be around when the eggplant is finished. Add 1/4 of the sauce to the bottom of a 9″ by 13″ casserole dish. Add a layer of eggplant, then more sauce and top it with parmesan cheese (in place of breadcrumbs). Then sprinkle it with mozzarella cheese. Layer eggplant, sauce, parm, mozzarella two more times, ensuring that the cheese is the last layer on top. Bake for another 10 minutes at 350 degrees.
Some of you may almost feel like you have an online culinary arts degree after making this recipe! Enjoy!
While I was at the grocery store this weekend, I found these cute little guys. I couldn’t resist. Arnold whole wheat sandwich thin mini’s!
What better way to use them than to make eggplant parm sandwiches–a great Monday lunch alongside an unpictured honey crisp apple.
The eggplant circles fit perfectly on the mini thins. LOVE!
Update: Joe is still sick, booo! But, I did get to spend the whole weekend with him. Hopefully his antibiotics heal him soon! Tomorrow is our 2 year anniversary as a couple. Any ideas on what I should do?