Easy Eggplant Parmigiana

In an effort to keep dinner time simple, quick and healthy, I decided to tweak the regular eggplant parm recipes which require it to look like a lasagne, and make this one really easy.  My children said that I was “the best cooker ever” after this one and it really only took 10 minutes of prep and 20 to cook in the oven.  Even my little chef was able to assist me.  I served it with cheese tortellini.

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You will need:

1 Eggplant

Salt

1 Cup of Italian breadcrumbs

Extra Virgin Olive Oil

Marinara Sauce

Fresh mozzarella, sliced

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Preheat oven to 350 degrees.  Thoroughly wash the eggplant.  You will want to leave the skin on so it keeps its round shape.  Slice the eggplant into rounds about 1/2 inch thick.  Lay them on a baking sheet covered with parchment paper and sprinkle with salt.  It helps bring the natural juices to the surface.

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Let sit for a minute or two.  Then dredge the rounds in the breadcrumbs. 

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Put them back on the baking sheet and sprinkle with olive oil.  Spoon some marinara sauce onto the middle of each round.  This is fun for the little chefs!

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Then place a piece of sliced mozzarella on the sauced center of each round.

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Pop into the oven and bake for 20 minutes.  Voila!

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Weekly Menu 12/10–12/14

I can feel the battle of the bulge beginning!  In order to keep up with the holiday shopping and other events, I have increased my Starbuck’s consumption.  In order to counteract the number of calories I have been drinking, I will be preparing a very low carb menu for the coming weeks.  And signing up for a 5K so that I must get off the couch and move my butt in order to not come in last!  That is, until my mother arrives with her 14 different kinds of Christmas cookies!  Yes, I said 14, that’s not a typo.  Then all bets are off….

Monday – Spaghetti (squash) and meatballs

Tuesday – Chicken wrapped in prosciutto with steamed asparagus

Wednesday – Basil Butter Parmesan Shrimp served over spaghetti squash

Thursday – Steak with Sautéed Mushrooms and Onions, Caesar Salad

Friday – Family dinner out and scouting great Christmas light displays!

Refrigerator/Freezer Concoction

OK, so I never, NEVER, create my own recipes.  I’m just not that good.  But we are leaving town tomorrow for Thanksgiving and I didn’t want to do any grocery shopping.  I looked in the refrigerator this morning and found some fresh (sort of) sage, one onion, a half empty bottle of white wine (how did that happen?) and garlic.  In the freezer I had chicken thighs.  Soooo I had an idea – white wine braised chicken thighs with sage!  Now, when I say braised, I mean a 30 – 45 minute braise, not the 6 hour kind of braise.  I know, low and slow is better, but I didn’t have that kind of time.  So here it goes:

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4 chicken thighs – bone in, skin on

12 – 15 fresh sage leaves

1 small onion

1 clove garlic

1/4 C white wine

1/4 C chicken broth

4 Tbsp. unsalted butter

salt and pepper

 

Rinse and pat dry the chicken thighs.  Salt and pepper both sides.  Melt butter in a Dutch oven over medium high heat.  Add chicken thighs and brown on both sides.  Once both are browned, leave skins side up.  Add onion, garlic and sage.  Sauté for 1 –2 minutes.  Reduce heat to medium.  Add wine and broth.  Stir and cover for 30 min.

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It was actually pretty good.  My son and husband both asked for seconds.  I served it with roasted carrots and sweet potato in a maple syrup glaze.  By glaze, I mean drizzled over the top.  I do what I can.   

Happy Thanksgiving!  I wish everyone safe travels and enjoying their family!  I am thankful that you are reading my blog.

Weekly Menu 11/12–11/16

This weeks meals were planned with warm, coziness in mind.  I wanted some yummy comfort food but I’m on a lower carb kick.  I want to begin to fend off the holiday bulge before it begins!

Monday – Spaghetti Squash and Meatballs (to cook a spaghetti squash, cut it in half lengthwise, take out the seeds, bake in a 375 degree oven with skin side up for 30 minutes, shred with a fork)

Tuesday – Tacos

Wednesday – Garlic Parmesan Chicken and Noodles

Thursday – Broccoli Quinoa Casserole (found via Pinterest)

Friday – Slow Cooker Baked Potato Soup

Weekly Menu 8/27–8/31

I have to admit, I haven’t given much thought to this weeks menu.  With trying to sell our house and keep it clean all the time, I haven’t really had time for much else. 

Sooo true :)

Monday – Chicken Pot Pie (with a store bought rotisserie chicken and pie crust it’s a snap!)

Tuesday – Herb Crusted Tilapia and Garlicky Green Beans

Wednesday – Penne with Chicken Sausage and Broccoli

Thursday – Fried Chicken Taquitos with Fresh Salsa

Friday – Burgers

Lazy Caprese Salad

This is a wonderful recipe that is so easy and so delish.  I brought it over to a friends house and almost laughed when she asked for the “recipe”.  I just throw it together, but I decided to write it down just for her.  (Thanks, Alissa!)

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1 pint of cherry or grape tomatoes, halved or quartered

1 bunch fresh basil, chopped

1 cup perline mozzarella

2 Tbsp. extra virgin olive oil

1 Tbsp. balsamic vinegar

salt and pepper

Mix it all up in a bowl and serve!

How easy is that?!