Anywhoooooo, back to the meal at hand! We had quite a few months of just not eating so "good". Ok, let's be honest, we ate like complete shit because we were in the middle of moving, then we moved, then we were getting acclimated, then the day to day life happened, well this list could go ON & ON. Needless to say, lots of bad choices, tighter pants and a pool and hot tub on the horizon have kicked our booties into HIGH gear! I am totally getting back on track and I already feel soooooo much BETTER not only physically, but mentally.
Working out and eating better really balance me out and I totally appreciate it and acknowledge it! I'm not someone who believes you have to go out and spend freaking TONS of money on all the trendiest & "healthiest" foods out there because let's be real.....it can get EXPENSIVE and peeps have bills to pay. I truly believe you can eat good and still maintain a budget. No maybe you won't have the fanciest new item out there, but as long as you aren't eating a bunch of processed CRAP, you are going to be OK, trust me!
I have always wanted to give eggplant parmesan a try but never had the nerve and figured it would be WAYYYYY too much work. (That's the other thing about me...I love GOOD food, that's good for ME, but I want it to be QUICK and EASY to make....what...too much too ask?!) I started really searching for recipes that I thought would fit what I'm looking for and modifying what I needed to, to work for our family. Finally I found the PERFECT fit!
Now since I have never made eggplant parm before, all the research I did all SUGGESTED you salt your eggplant prior to preparing to draw out the liquid and make it less spongy. It definitely worked, you could actually see the liquid on the tops when I salted them and let them sit. (unfortunately, I sucked and did NOT get a pic of that for you to see....SORRY...I'm back to rookie status with this blog biz! LOL)
Here it is....
INGREDIENTS:
1 large eggplant sliced into about 1/2" thick rounds
2 large eggs
2/3 cup plain panko bread crumbs
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
salt & pepper to taste
cooking spray
Pasta sauce (whether that is homemade or one you just happen to love)
8 oz fresh mozzarella sliced thin (I used shredded because I didn't have the fresh and was wayyyyy tooo lazy to run out or let it stop me from making the dinner, but next time FRESH it is!)
fresh basil - chopped up
1. Layer 2 baking sheets with paper towels and spread the eggplant pieces on them. Sprinkle salt liberally all over....do not be stingy with the salt, you want it to draw the liquid out. Let them sit at room temp for about 45 mins to an hour.
2. Take fresh paper towels and wipe the excess liquid from the tops and press to release any more liquid. Dry both sides and transfer to a plate. Wipe the trays down and cover with aluminum foil and spray the foil with cooking spray.
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3. Preheat oven to 450. In a bowl beat the eggs. In a shallow dish or bowl combine the bread crumbs and spices.
4. Dip the eggplant into egg coating both sides and then press ONE side into the bread crumbs. (no need to coat both sides, save yourself some calories and bread crumbs) Put the eggplant on the sheet pan bread crumb side up.
5. When all of the eggplant slices are coated with the bread crumbs spray the tops with the cooking oil spray and bake until the eggplant crust is crispy (about 15 minutes give or take). Remove pans from oven top with a heaping tablespoon of whatever type of pasta sauce you are using, followed by a slice of the mozzarella, return the oven and bake until the cheese is melted. Top with fresh basil.
***I had sauce cooking in a pan on the stove while my eggplant was in the oven and penne pasta as well. I served the eggplant over the penne. YUM!!!!
That's it! Go ahead and try it!!!
Hoping to be back with Coffee Talk this week, but no promises....XO
