Eggplant Parmegiano

This recipe calls for the very unhealthy cooking method of frying. I have tried baking but it does not give it the same texture. To make frying as healthy as possible, I fry at a very high heat for a very short amount of time (less than a minute per side) as the less time frying, the better. I am also using store bought Italian style bread crumbs. I used to make my own (see note below) but I found some great bread crumbs from Whole Foods just as good as mine, if not much better.

Eggplant Parmegiano

1 large eggplant, sliced
Generous handful of sea salt
1 C Italian style bread crumbs*
1 egg
1/4 C olive oil
1 ball fresh mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
Simple Tomato Sauce (see the post below)

First lay out the sliced eggplant over a paper towel and sprinkle with sea salt. Let sit for 15-30 minutes. This removes the bitter taste eggplants sometimes have. Rinse the eggplant slices and pat dry. Set aside.
Whisk egg in bowl and pour bread crumbs on large plate. Beside these two items place a large empty plate. (This is your breading station.). With one hand, dunk and eggplant slice in the egg, using fingers to remove excess egg. Dump on bread crumb plate and using other hand, pat down both sides until the round is nicely covered, shake off excess and place on plate. Continue the process with each slice.

In heavy saucepan, heat 1/2 the olive oil over high heat. When the olive oil begins to smoke, add as many eggplant slices as possible (do not crowd pan). Using tongs, flip over after one minute (or until browned). Cook on other side additional minute and remove from pan, placing on paper towel lined plate. Add more olive oil to pan if needed and repeat until done. (Do NOT leave your stove during this process--it is very fast and needs constant attention). Press another paper towel on eggplant to remove excess oil.

Preheat oven to 375.

In a large lasagna pan, cover bottom of pan with a nice layer of tomato sauce. Place eggplant slices on top of sauce. Cover with more sauce, based on your taste (I love sauce so the more the better for me ;) ).
Place mozzarella slices on the eggplant/sauce. Sprinkle with the Parmigiano-reggiano. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an addition 10 minutes until bubbly and slightly brown.

Serve with pasta or garlic bread. I also like to add a small salad to get some green into the meal.

* To make your own bread crumbs, take stale bread, crust removed, and chop in food processor. Add dried Italian spices like basil, oregano, garlic powder, dried onion and celery seasoning.


Roasted Butternut Squash

Always a great side!

Roasted Butternut Squash


1 whole butternut squash--peeled, seeds removed and cut in 1/2 -1 in cubes
1 tbsp ground cinnamon
1 tbsp. butter

Preheat oven to 400 degrees. Add butter to bottom of the pan and mix the squash (you want the squash to have some butter on it). Mix cinnamon in squash.
Bake for 20-30 minutes, based on texture you prefer. You can also top with some raw sugar.

Moroccan Stew

This is an adaptation from another Food Network host, Dave Lieberman. if you get a chance, check out his show "Good Deal with Dave Lieberman"--he uses fresh, whole ingredients but keeps it all budget friendly, This Moroccan Stew is my older daughter’s favorite meal. I love this as it's a true one pot meal--it's already got your leafy greens and protein. It’s also great for left-overs--freezer friendly.

Moroccan Stew

2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)

Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh).
Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!


Three Bean Vegetarian Chili

This is from a recipe I adopted from Eille Krieger on “Healthy Appetite” on the Foodnetwork. If you’d like to see the original recipe, click http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33901,00.html. I made most of the changes based on my family preferences and on some of the reviews of the recipe I got on the site--esp. the fire roasted tomatoes! If you’ve never tired Bocca, I strongly encourage you to give it a shot--there are 13 grams of protein, 1/2 gram fat and NO sugar; it tastes great too!

Three-Bean Chili
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, diced (1 cup)
5 baby carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 package Bocca Meatless Crumbles (1 lb.)
1 (28-ounce) can fire-roasted crushed tomatoes (suggest Muir Glen)
2 cups water
1/2 small can chilpote (adobo) sauce) (other half reserved)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
cheddar cheese

Heat the oil in large pot or Dutch oven over moderate heat. Add the garlic , bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the Bocca crumbles and cook until no longer frozen. Stir in the tomatoes, water, chipotle sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. If you feel the flavor is not strong enough at this point, slowly add more chilpote sauce by teaspoon amounts. If it is too hot, add a bit more cumin. Keep in mind, the cheese will cut down the heat. At this point you can simmer and leave on a low burner for up to 4 hours (if you plan on doing this, be sure to check on it occasionally to make sure it doesn’t dry out--you can always add a bit of water. Season, to taste, with salt and pepper. Serve with a sprinkling of grated cheddar cheese (we prefer sharp).
Because of the heat, I like to serve a sweet side dish. Because we already had butternut squash with lunch, we decided on sliced apples topped with cinnamon and raw sugar (lots of cinnamon, little sugar).

Beans are an awesome source of protein with little fat and for some reason babies in particular love them!