Sunday, February 13, 2011

Eggplant Parmesan

OK, so I am having some cardiac issues which necessitated a trip to the hospital.  They found a blood clot. My cholesterol is nice and low as is my blood pressure (normally). I have a follow up with my regular doctor to see if any changes in lifestyle are needed.  Frankly, I'm eating well so I don't think the diet will need to be altered.  So until I find out for sure what's up, I will continue to make my meals as planned :D.

I don't really have a recipe I follow for this one.  I learned this one from a friend and is a go to recipe.  I was in the mood for this one today.:

1 medium eggplant
1 C Italian seasoned bread crumbs
1 cup spaghetti sauce of choice
1/2 C shredded mozzarella
shaky cheese

Wash off the eggplant.  Slice very thin, leaving the peel on.  Dredge the slices in egg and then breadcrumbs.  Pan fry over medium-high heat.  Drain slices on paper towel.  Place slices on a broiler pan , cover each slice in shredded cheese and broil for a minute until cheese is melted.

Serve over spaghetti with warmed spaghetti sauce.

I served this with a big tossed salad with poppy seed dressing.

1 comment:

  1. I see you got the pasta dishes down for this one. i usually serve the pasta on the side with a side salad as well. We had this a couple of weeks ago. It is a good recipe. Keep up the good work!