This is it folks. I start back to school tomorrow. Summer went way too fast! With school starting back up that means lots of quick and easy weeknight meal ideas. This week Sunday Supper is doing a Back to School theme which is perfect since I really am back to school tomorrow.
People often ask me how I can cook 6 or 7 days a week and not want to go out. The answer is simple; there's no where to go. That's not a joke either. I live in a very rural area where there are probably 5 sit down chain restaurants, 10 fast food places, and maybe 5 other restaurants. Out of those there are a total of 3 I enjoy eating at. There's an Asian place with really good chicken and tofu, a fast food place with decent chicken, and an Italian place with amazing eggplant parmesan. Otherwise, I want to eat at home because almost anything I make is going to be better then what I get when I eat out.
When I lived in Pittsburgh this wasn't always the case. We had hundreds, if not thousands, of restaurants to choose from and many that I loved. But you adapt to your situation and mine is to cook in order to stay well fed. Even though I love the Italian place in town, it takes 20 minutes to get there so whenever I want carry out I spend about an hour to get there, pay my bill, get the food, and get back home. During the week I don't want to run around for an hour after work. Not that making it is any easier as cutting, battering, and frying takes time. I'm also done baked eggplant which still takes upwards of an hour. So when I found a recipe for a healthier eggplant parmesan that could be made in under 30 minutes I was sold.
This eggplant parmesan is broiled in the oven. I was skeptical as to whether or not the eggplant would be crisp and tender but it turned out to be both. Broiling it had it cooked in under 10 minutes, the eggplant was golden brown and crisp, and it was also tender. I was seriously surprised by how delicious it was! My husband was surprised by how quickly it was made and that it was baked and not fried. I served it over top of pasta and covered it in sauce then served it with a side of garlic bread. This one is going on my monthly rotation!
- 8 oz. uncooked spaghetti
- 1 medium eggplant
- 2 large eggs
- 1 t. water
- 1 c. panko breadcrumbs
- 1 t. oregano
- 1 t. garlic powder
- ½ t. salt
- ¼ c. Parmesan cheese, grated
- 4 oz. shredded mozzarella cheese
- 2 c. marinara sauce
- 1 t. black pepper
- 3 T. chopped parsley
- Move an oven rack 8-10 inches below the broiler. Preheat the broiler to high.
- Cook the spaghetti according to the package directions. Drain and keep warm.
- Cut the top and bottom off of the eggplant. Peel the eggplant. Cut it into ½ inch slices (about 16 slices).
- Combine the water and eggs in a shallow dish. Place the Panko, oregano, garlic powder, salt, and Parmesan in a second shallow dish.
- Dip the eggplant into the egg mixture and then press into the panko mixture. Arrange the slices on two baking sheets.
- Broil for 3 minutes on each side or until browned. Remove from oven and sprinkle each with mozzarella cheese. Return to the oven and broil for an additional minute or until the cheese has melted.
- Heat the marinara sauce in the microwave for 1 minute or until heated.
- Arrange ½ cup of spaghetti on a plate, top with 2 slices of eggplant, and marinara sauce. Sprinkle with black pepper and chopped parsley.
Source: Cooking Light
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 119mgSodium: 1403mgCarbohydrates: 89gFiber: 9gSugar: 15gProtein: 26g
Back to School Recipes:
- Make Ahead Waffle Casserole from Bobbi's Kozy Kitchen
- Owl Bento Box from Simply Gourmet
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Chicken and Zucchinin Meatballs from Casa de Crews
- Turkey Pinwheels from Peanut Butter and Peppers
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Home Made Graham Crackers from Curious Cuisiniere