Oven Baked Eggplant Parmesan

Tags

dinner, eggplant, eggplant parmesan, recipes

I decided to take advantage of this lovely NYC weather over the weekend and took mickey for a stroll in the park!

She bolted off her leash and was rolling around in the leaves and dirt! Looks like I wasn’t the only one that was excited about the weather! Mickey just turned 6. Was looking at her old photos and cant believe how just yesterday I was brining Mickey home from the shelter

This was FOUR years ago!!! Crazy!

After our afternoon in the park, Diana mentioned a craving for spaghetti and meatballs… and then I was thinking of going out for some eggplant parmesan.

Reason kicked in and I decided to get my ass in the kitchen and make my own. I figured since I was making it at home, I should shave off a few fat grams and make it without frying. I mean, what harm could it do?

Exactly.

Baked eggplant parmesan

1 Medium Eggplant

2 eggs

1 T parmesan cheese

1 t garlic

1 cup seasoned bread crumbs

16 oz of your favorite marinara sauce

3 cups shredded mozzarella

I started by preheating the oven to 450*. Slice the eggplant, skin and all into 1/4 inch rounds. Set the eggplant aside.

In a medium bowl, beat the eggs and add garlic and parmesan. Dredge the eggplant into the eggs and then press into breadcrumbs. Make sure all sides are covered in breadcrumbs.

Lay the eggplant onto a lightly greased cookie sheet and bake for 20 minutes, turning once after 12 minutes. Eggplant should be golden brown and slightly crispy.

 

Onto each eggplant slice, place a healthy dollop of marinara sauce on top. Then sprinkle with mozzarella.

Pop the eggplant back in the oven for 10 minutes until the cheese is melted.

I, personally enjoyed the eggplant as it was with a sprinkle of freshly grated parmesan cheese. But this would be great on a crisp baguette or under a bed of pasta.

Happy Monday!

Baba Ganoush

I survived the tornado.
When i moved to Queens 3 years ago, i did not think about the BS that came with it when it rained.
Queens. Notorious for blackouts, brown outs, flooding and trees that can’t keep it together. Trees that like to fall on cars and on houses.
Thankfully, I suffered no damage yesterday. But my neighbors did. Thinking of them today. And all my coworkers who still haven’t been able to go home to Long Island.
Before the tornado, I had made a trip to the Mecca. AKA Whole Foods. I was in search of the most wonderful Almond Butter for my friend Rose, who just discovered the magnificence of a Gala Apple, and Rose needed almond butter to smear on her new favorite apple. (Team Gala)
While i was perusing the aisles (because I never just get ONE thing) I found some Tahini.
Tahini, as in the ingredient in Hummus and Baba Ganoush… The Baba Ganoush I miserably failed at making one year ago… Then i remembered the lonely eggplant sitting in my fridge.
I purchased the tahini and began looking for recipes that would yield the best baba Ganoush ever… I mixed and matched several recipes…
Ingredients
1 large eggplant
1 clove garlic, minced
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice
2 Tbsp. Tahini
1/2 tsp. salt
I began by slicing and roasting my eggplant at 400* for 30 mins. When it was done I set it to cool on the counter while I went to my bedroom to watch trashy tv. (the trashy tv part is optional)
I left the skins on. You don’t have to… but i freakin HATE peeling veggies. It makes me nervous. And really, who has time for that?
Dear Future Husband (whomever you are),
Please be good at peeling vegetables. Thanks.
Love,
Your Future Wife.
My giant jar of Tahini. And its from my fave peeps from Once Again Nut Butter!.
Once the eggplant cooled, i placed it in my shitty food processor (Dear Santa, Can I get a new Food Processor AND a Kitchen Aid Mixer? You Rock. Love, Mo) …and all the other ingredients and pureed until it was at the desired consistency. I was very pleased with the results. It was a little too thick at some point so I added a little bit of water and it worked out nicely. I’ve been using on salads and as a dip for when i need a munch.

Miss Tiffany has called me out on my lack of Mickey Pics. Ever since I took her tab down I have deprived you all of her cuteness… she had a mini photo shoot the other day so- ENJOY.
Mickey is supposedly 4 years old…but she plays like a puppy and cuddles like an infant. So For shits and giggles lets just say shes ageless.

Playin with her new toy…

AKA the Egg i won from Egglands Best Expo at BlogHer

Not giving a damn about anything other than the egg…
Sometimes Mickey gets sleepy and she yawns really big… and will MEOW when she yawns. Shes having a species-identity crisis.

Naps Rule… only on my bed… the little stinker.

She poses. And sits like a human. This is the one time I can recall her sitting like a dog. i love her spots. and her floppy ears.

She steals my camera while im sleeping and takes pics of herself…

(im totally lying. I took this pic and cut myself out. LMAO)

Hope ya’ll have a great weekend!

Any plans?

Labor Day Weekend Part 2

Oh, you’re still here!
Good. Means you have not been deterred by my drunkeness in broad day light.
or you laughed your ass off and want to see more dickassery.
And some of you wandered over here via the most recent pic of my business card. So, to the newbs, Dont expect too much from me. Im a little nutty.
A month or so ago, i got a notification on Facebook alerting me of birthday party. Not just any party. The Quarter of a Century Celebration of my friend Tim’s Birth. And also marked the 10th year anniversary of the Canton Court Players. I went to one 2 yrs ago. and LOVED it. What it is exactly is something that I cannot share for you have not earned the right… and they asked me not to post pics of it.
Me and tim go way back like car seats. High School to be exact. Ah, the memories. Sitting in the hallways, eating lots of bagels, and throwing things. Those were the good ol days. And seeing pics of my HS friends on Facebook is bittersweet because ever since i moved to Queens, i also happened to move myself 2 hrs away by train and bus from those peeps whom i love so much. They be the Zoo. Everyone in the Zoo has a name… EXCEPT ME.
And they are reading this right now… I need a Zoo name people. Or I post pics of the Canton Court Players!
My parents took Mickey for the day so i could travel to the far ends of Brooklyn. I packed a snack, map, and my passport (crossing borough lines and all) and headed to the partay. But I told a tiny fib on my RSVP cuz i wanted to surprise the birthday boy.
When i got there i walked up to his bedroom and knocked on the door.
Mike (not tim): Who is it?
Me: Mo Diva
Mike: (pause) WHAT?
Me: Its. Mo. Diva.
Mike: (Pause) SHUT UP. SHUT UP.
(opens the door) HOLY SHIT!
We hugged and then i was pointed in the direction of the birthday boy who was just as suprised! yay! Tim, Don’t ever say i dont love you. I took 2 trains and a bus to see you! Isnt he handsome! *squish* (thats me hugging him tightly)
The party table was heavenly. Im so glad Im an adult. I could feel my liver sending crazy SOS signals to my brain “TELL HER NOT TO DRINK!” “ABORT! ABORT!” but i ignored them… i was only going to have ONE drink. That turned into 4. two malibu and cokes and two margaritas… Still havent learned at 26 that mixing is bad.

But I made sure to eat plenty of carbs. Friends on Facebook will be seeing lots of tagged photos of me with food in my mouth. It wasnt supposed to be that way but i happen to be sitting in the background of all the pics… lovingly shoveling food in my mouth. Oh, me.

This is my “Im a G” pose and this is Elvin, hes eating.

Me and Dina. She does an amazing “Sarah Palin” and shes an awesome writer. Love you Dina! xoxox

Me and my first love, Michael. On the first day of school in 9th grade I walked up into Spanish 201 (they thought i could speak spanish- HA!) and sat next to a boy with a blue bottle cap hat. I was mad because he was wearing the same blue bottle cap hat I was wearing. After class taking my train home, I see on the platform a blue bottle cap hat. It was my michael. He walked up to me and said “nice hat”. And we’ve been friends since… I could use more Michael in my life tho, just sayin boo.

This is my Marky-poo. We met in the hallway at school over a potluck breakfast (being a foodie back then!) and it was squish fest ever since. He cracks me up! We hadn’t seen eachother since i moved to Queens 3 years ago, and he moved to Austrailia for 2 yrs. Welcome back Marky.

The Cake… spoiler alert; It has CHOCOLATE!

The Canton Court Players.

MOST of the Murrow HS Crew with a few newbs thrown in to the mix. It was really difficult getting everyone to look in the same direction. Must have been about 20 cameras going…

See? CHOCOLATE. And Guess whos FACE i got to eat off. Jacob Black. There is just something a little disturbing about how hot he is and how young he is… Makes me feel dirty.

Oh! Im eating. Big Surprise! LOL. AFter all the candid eating shots, i just figured i should just pose and eat. That way when i get captured I can look fabulous eating. See that there? Im also a genius.

More High School Peeps! Jessica in blue, my diva. She and I have upcoming dinner plans… we just be so dang busy! Jess, lets make it happen! And in Yellow is my friend and love, Nneka. Her and her cousin drove my drunk ass home later on that night. My best memory of Nneka involves a night where a really drunk guy started arguing with me (over whos more fabulous probably) and he raised his hand at me like he was going to hit me, Nneka got up and was ready to defend me. Thats my bitch for life. Luckily, I was more fabulous than the drunk dude and he was asked to leave the bar! And Rachel behind Nneka. Rachel has the best dating advice.

When i woke up, i managed to stop the room from spinning and have a cup of coffee. It also happened to be late in the afternoon so i threw together stuff that was about to go bad in the fridge…and called it dinner.

Sliced some eggplant. Coated the eggplant rounds in eggwhite and dredged in italian breadcrumbs.Baked them on 425 for 10 mins on each side. and set aside.

Threw together some garlic infused oil, herbed tomatoes, “pasta” and goatcheese in a saute pan until everything was heated through.

And plated on two slices of “fried” eggplant. For a bullshit dinner, it was actually quite good. But goatcheese makes everything better!

Party up in LIC

Ever been so tired that you fall off your bed and stay asleep? Mickey knows what I’m talking about.
Right Mickey girl? The weather was nothing special. Maybe a little muggy. Mickey went on all her regular walks but boy did this pup sleep. Over the course of an hour I watched mickey slide off her bed with her butt on the bed and head on the floor…

to her head slipping off the front of the bed…

and then her legs sliding off. I woke her up with my giggles during the last photo. I wish I was quick enough to record her spinning round and round for that perfect spot on her bed. Mickey and I had a good weekend. Of course, I was in bed for the most part because i wasnt feeling. I felt terrible that i missed my date with Missy…

*************

But at least I got to go out with the eHarmony guy. Words are my thing. I usually have a whole lot to say about stuff but im left with a giant question mark. Was he a nice guy? TOTALLY! So sweet and so charming! Did he open the door, pull out the chair and pay for dinner? All that too! But I think the big problem is ME.

I have never in my life felt scared about a date. And saturday I was scared. I wasn’t feeling well to begin with and Mari kinda put me in check. “Dont bring that negativity with you on your date!” She was right. What the hell was wrong with me? I pulled it all together and made the best of it.

Afterwards, I concluded that he was really nice and uber charming- maybe even old fashioned, which is nice. And I’m going to go out with him again because maybe first dates aren’t enough to decide if you reallly like someone or not. Or maybe we go on dates and expect fireworks… maybe I think too much. My mother called me out on my attitude towards it all. Moms know everything. Right now i like my life. And I hate change. I am nit-picking things about this date that aren’t deal breakers but more like excuses.

So if you would like to send me a swift kick in the ass via the net… please do so. If you want to shed some light on a similar situation please share! if you dont want to put yourself on blast you can send the comment privately by clicking here.

**********

Now onto something more cheerful!

One of my colleagues has a cocktail party once a year at his place in Long Island City. I’ve been invited countless times and never got the chance to make it out there. But several of my peers were going and giving me a friendly push to go.

Sometimes I need to be shoved to go out and have fun! (and i wonder why i have dating issues).

I was late. like an hour late which isnt really a HUGE deal… but in an effort to not be any later than that I called a cab to drive me there.

My cab driver looked like Richard Pryor… but he wasn’t a comedian. On the contrary, he scared the bejesus out of me. I beleive he had Tourette’s Syndrome. Every time the light changed on him, from yellow to red, he grabbed his steering wheel, made a siren noise and whispered F*ck several times then unclicked and clicked his seatbelt back into place. It was an obvious tick. It was the longest cab ride of my life.

I arrived safely.

A gorgeous home filled with people chatting, drinking and nibbling. I found my pushers and was immediately given something to drink.

I chugged. Rest assured it was Not Alcohol. It was a really wonderful soda that is so wonderful it will get its own post on Food Snob. As a teaser, its called Grown-Up Soda, AKA Gus. Delicious refreshing soda that i later started to add to my champagne to make a Gus-mosa.

I should note that if you are invited to a party and you arrive late

you will miss out on the food. I nibbled on a cookie and some guac with lime tortilla chips… There was an abundance of cheeses so you know i was HAPPY!

My buddy Julie hooked me up with some of the goods that were still standing. two stuffed clams, eggplant rollatini, yummy crackers and smoked gouda. I devoured every bite while chatting up some friends…

even Georgie was there! Ever since the Meatball shop post went up Georgie thinks it would be a good idea to keep his face a secret…like in Home Improvement, the next door neighbors face was always a Mystery? Georgie will be known to the world by the back of his head.

Me and Alex. Love this pic of us.

The host himself in the center with some of the ladies from the office.

Candid conversation shots.

This pic was right around the time that I mentioned to said Host that I love a restaurant that is right around the corner and had just visited with my mom. Tournesol. I told him how much i loved it there and asked if he had ever been.

Silly question.

The owners of the restuarant were among the guests at the party. And I was so honored to meet the owners of Tournesol and even more delighted to show them the review I did of their resturant. Hi Roxanne and Pasquale! And a Special thanks to Nick for having me over and introducing me to his friends!

"Red Wine" for breakfast

No, i didn’t drink red wine for breakfast. But don’t you ever put it past me. If I was thirsty enough I sure as hell would enjoy some red wine for breakfast…however, mom might dial AA upon the discovery of such madness- and now that she might be reading this i should note: I am not now nor have I ever been an Alcoholic. I just get REALLY thirsty.
When Carol was in NYC, we made a trip to Whole Foods. I love Whole Foods but my wallet doesn’t – however, on the rare occassion I will find something that doesnt put me in the POOR HOUSE and is actually quite nice. I was nursing a serious sinus headache (AGAIN) and sought refreshment. Embodi was on the top shelf in the fridge section and had a coupon attached. Discount. I’m sold. I selected the Goji berry Flavor of this juice blend that provided all the benefits of red wine without the alcohol… (OMG, Mom! Red Wine is GOOD FOR ME- Hang up on AA!) This was delicious. I am not a juice drinker per se (who wants to WASTE CALORIE INTAKE!) but this was delightful. Don’t know about the other flavors but I really enjoyed this and would likely buy it again (if it were on sale).

Wasn’t really hungry so i had some fruit leather… peep the new nail color. I dont like it. it chips way too much.

For lunch I had to whip up something light (and tasty) and I really had no clue as to what i wanted to make so i grilled 6 shrimp…

Microwaved some veggies in sauce (what was I thinking). This portion of veggies is supposed to be for two and is 50 cals a serving… you are looking at 100 cals of veggies. Puny. microwaved veggies. Never buying again!

Threw the shrimp on top of it. Its about 200 cals worth of food. I must have been on crack to beleive that would fill me up….

So I ate an entire eggplant when i got home. Okay. not the whole thing… more like 75% of it.

Grilled the eggplant. Smothered it in my fave marinara sauce, Fat free mozzarella cheese, and parm cheese. Nuked it.

and ate it all up. Seriously delicious. Its eggplant parm without the breading and the grease! Probably not advisable to eat one whole eggplant by yourself (=tummy aches) but so delicous and filling you might just want to anyway.

Anyone Thirsty today? Its Friday and that means HAPPY HOUR.

Baba Ganoush FAIL

I had an eggplant lying around and did not want to make the SAME thing again – it was yummy – but not something i wanted to repeat within two weeks.
I called out from fellow bloggers on a tried and true baba ganoush recipe. They heard my cry and came through.
This girl (me) is not good when given a large array of choices. Sometimes I combine a mixture of all the choices to arrive at my own little conclusion.
This post is a perfect example of why one must make a decision and stick to it and not mess with a recipe.
Baba Ganoush. Its not difficult. Its delicious. And i had damn near everything in the house to give it a go. ALMOST everything.
At first I was going to simply make an eggplant puree with garlic. It sounded fab but my heart, i mean stomach, craved the creamy comfort from some straight up Baba Ganoush. So I found a recipe for it… only thing I didnt have was tahini.
DAMN TAHINI!
but my good friend Lauren (i promise Im not throwing you under the bus hun) told me that peanut butter is (EDIT: She said it MIGHT be) a good substitute since its nutty and has the same texture as tahini- just make sure the PB isnt too sweet. The PB i chose had only 1 g of sugar so yeah! I even googled a recipe for baba ganoush that had PB in the ingredients. so I had an actual recipe.
I’m excited!
First, slice the eggplant lengthwise and place on a cookie sheet. Roast at 400* for 25 minutes.

Remove eggplant from oven and let cool off. Once cooled, take a spoon and scoop out the guts.

Let the guts drain off the excess liquid.

Then while you eggplant is draining, you can make your own dipping chips. Just keep the oven at 400* and place your “chips” or tortillas,wraps whatevers on a cookie sheet and bake for 10-15 minutes. They will crisp nicely!

Scoop your PB, oil, salt, pepper, crushed garlic, eggplant and prayers into the food processor and pulse till the desired consistency is reached. Scrape inside a bowl and sprinkle with paprika.

put all the empty dishes in the sink for your boyfriend to clean.

break up your “chips”, dip and taste.

THIS PART IS OPTIONAL:

spit out baba ganoush that tastes like straight up peanut butter.

add another clove of garlic, take a bite.

spit it out because it has too much garlic.

think back to the recipe that called for mayo and rationalize that mayo will save this recipe. Add mayo, mix and taste.

Tell lauren how badly you f*cked up the baba ganoush.

kick yourself as she explains the best thing to add would probably have been another eggplant. (See Note)

LESSON LEARNED

sometimes you gotta make a mistake to perfect a recipe. Mine wasnt AWFUL but there was a serious range of flavors ranging from chronic garlic to a peanutty taste followed by a weird WTH is that (mayo). Here’s the recipe I will be making next time:

Ingredients:

2 large eggplants

1 clove of garlic

1 tsp of peanut butter (for silky texture)

2 tsp mayo (for creamy texture)

OR

2 tsp of TAHINI (which i have nto yet acquired)

salt and pepper

olive oil and paprika for drizzle and garnish.

Directions: same as above. Roast eggplant and pulverize all ingredients in a food processor.

LEARN FROM MY MISTAKES!

I’ve got a rep to Protect

I may have gone a little overboard on my last order from fresh direct last week. It was all veggies! Henry, while looking for a snack, opened my fridge and asked why it was “all green” inside. lol.
H: wheres the cake??? the goodies? all I see is green!
Henry, rest assured- the cookie jar has been replenished. K, pumpkin?

My new roommate has moved in and I decided to make myself a dinner that would eliminate some of the green from the fridge. I was determined to use the eggplant (i have two!) and was not in the mood to make egg plant parm. So i thought of eggplant on the grill… sounded yummy… on top of some lightly oiled pasta – yummier… with crumbled goat cheese… now we’re talking.
I got my ingredients together and must say that this might be the first time I have ever had a recipe with so few ingredients that was decided on a subway ride home. (45 minute commute= inspiration)

I sliced the eggplant into half inch rounds with my favorite slicer. I lightly coated the eggplant with some extra virgin olive oil.

Then i tossed it on a hot grill pan. You know how much I love my grill marks.

Then I diced them up into bite sized pieces. While looking at the pieces, I realized I might not have enough (thats the italian in me – never thinking i have enough food) so i threw some chicken on the grill at the last minute… the shit was still frozen so i was about to commit the most heinous culinary crime:

Dry Muthaflowering Chicken! The whole breast was frozen in the middle – I’m an asshat who knows better than to grill frozen chicken… so i then committed an even more heinous crime – I sliced the chicken and obliterated every chance it had of being a decent piece of chicken. (F U DRIED CHICKEN!)

I cooked some al dente vermicielli and lightly tossed it with grated fresh garlic, olive oil and some S&P action.

I plated with healthy mound of pasta and decorated it with random pieces of eggplant and brillo, i mean chicken, and then crumbled the garlic herbed goat cheese on top. I finally found a purpose for this pungent garlicky cheese! it really went well with this dish.

So, after yesterday’s post about dry chicken and this and that I go and post a complete chicken fail! I got a freakin rep to protect dammit… and to make matters worse- i served this meal to My roomies boyfriend – who is a reader, who USED to be impressed with my page.

Mike, I will make it up to you! There will never be another piece of dry chicken in my kitchen again!

I have one more eggplant to cook up… thinking of making babaganoush – anyone got any tried and true recipes??? (psst, Christo - I’m hoping you’re reading this!)

Will Cook for Bling!

Please forgive the late posts. I have been sickie. Now I’m all better and ready to post.

Before I get into the goodness of this entry I must share the awesomest Apron that I got from Rose for Christmas. So I dedicated this photo to the title of today’s post.

WILL COOK FOR BLING.

Okay, So today I am going to post my recipe for Waistline Friendly Eggplant Parmigiana. Eggplant Parm, originally, calls for fried eggplant and lots of Mozzarella. I have lightened this recipe up by using Chunky tomatoes in my sauce to add more depth without upping the caloric intake. I also use part-skim mozzarella. And the big diff is that I dredge the eggplant in egg whites and lightly coat them with bread crumbs and roast these bad boys to get them crisp without oil! Behold:

First Order of business is to get your sauce going. I used a 28 oz can of diced tomatoes and one 28 oz can of tomato puree. Before I empty the contents of these cans I must get some onion and garlic sauteed.

For the batch that I am making I used up one medium red onion and 2 cloves of grated garlic. (who has time to finely chop garlic?)

I took this pic to illustrate the kind of grater that I have. When i added the garlic, there were only onions in there with a little olive oil.
Give the sauce a stir and add Italian spices, salt, pepper, onion, garlic, bay leaf. For more precise ingredients and measurements, see my recipe for sauce.

See how yummy and chunky this sauce is?? *activating smell-o-vision*

While you sauce is simmering, you can now show some love your eggplant. Peel the eggplant. If you want to leave the skin on for a “pretty color effect” make sure to scrub the guy down well. (as you don’t know who’s hands have been all over them – blech)

Once its peeled, begin to slice the eggplant. If you like thick slabs of eggplant, you will need more than one. I am feeding three people including myself and wanted to use one. So I thinly sliced it.
This is ONE eggplant thinly sliced. Now get your dredging station ready. Beat one egg white and season with garlic powder and sprinkling of Parmesan cheese. In a separate dish pile up some Italian Bread crumbs. Regular ones don’t taste as good. Use one hand to dip eggplant and the other to coat with breadcrumbs. This prevents that awful breadcrumb pile up on your fingers that grows exponentially with ever dip.
Layer the eggplant slices on a baking sheet. I use nonstick foil so I don’t ruin my sheet. Bake at 425 for 10 mins on each side.

The eggplant has a nice crispy look, I took a bite of one and it passed the test. Your sauce should have been bubbling for at least 30 minutes now and you are ready to assemble your Parmigiana.
Lower your oven to 325.

In a shallow baking dish, add an amount of sauce to coat the pan. This prevents “stickage” and is “good glue” for the eggplant and cheese.
Layer sauce, eggplant, cheese, repeat until there is no more eggplant. Top off with sauce and cheese and bake for 20 mins or until cheese is melted and eggplant is heated through.

Finished product!

To accompany my eggplant I made some whole wheat angel hair pasta and used some extra sauce to coat the pasta. I sprinkled everything with Parmesan.

Everyone had seconds.

Praise Cheeses! Its Friday!

Happy Friday Bloggy McBloggertons!
To start off this brisk and sunny day I will show you what I devoured for dinner last night!

Behold! Eggplant soup with lowfat Parmesan Cheese. SLURP! (oh, and the tile near my dish is the Roommate’s favorite tile)

While my dinner was heating up in the microwave, I decided to make my brekkie for today. I used 3 parts instant oats to one part rolled oats, a ripe banana, cinnamon and brown sugar.

Stir stir stir.

Look at those yummy bits of banana! It was a nice smell wafting through the apartment.

My bowl was about to overflow. I ate some and prevented the spillage. So my appetizer before dinner was banana oatmeal.

I prepped my lunch for today. Its actually yesterdays lunch since dad surpised me by taking me to the Vietnamese joint.

I left the Parmesan Cheese home but this will still taste good.

And my yogurt for later! yay!

I left my tangerines home. So I might take a walk to Chinatown to buy some fresh fruit.

Dinner tonight is up in the air but I really want Korean baked Tofu.

Eggplant Raviolini Soup, courtesy of Rachael Ray

Todays impromptu lunch outting with dad has altered my bloggin pattern a bit. So I am posting a seperate recipe and going to revamp todays original post. Dont get mad.

Last night I made Rachael Ray’s recipe for Eggplant Raviolini Soup (makes a heaping pot of soup!- Hooray for leftovers!)

I took one eggplant and I peeled it in stripes because its pretty that way. If the eggplant skin grosses you out take it all off.

Next, I sliced and cubed the eggplant into 1 inch cubes.

In a medium sauce pot, I heated a tbsp of butter, a tbsp of olive oil, and 2 grated cloves of garlic. When the butter slightly browned, i added the eggplant and let it love on the garlic for 5 minutes. I added salt and pepper to help the process along.

After 5 minutes have lapsed, add a 28 oz can of crushed or diced tomatoes. I used diced. Stir it up and then add 4 cups of chicken broth. Sprinkle with a tbsp of Italian seasoning.

Let simmer for 20 minutes. To serve, ladle into a bowl and sprinkle with Parmesan Cheese. This soup tastes like Pizza. And its VERY HEALTHY. In Rachael Ray’s recipe she adds cheese raviolini and since i like this soup the way it is, i omitted the raviolini.