Tag Archives: tomato

Eggplant Parmesan Recipe

29 Aug

Okay so I know all I’ve talked about this week is food- but it’s just so good! My inner fat-child-think-I-can-eat-anything-I-want has come out and she won’t go away. Next week I’ll broaden my horizons, but for now- let’s talk eggplant parmesan!

The story begins last week when we visited some family friends and they sent us home with lots of veggies from their garden, including two large eggplants. Wanting to get creative, my mom and I sat out on the deck with a stack of cookbooks, a cup of coffee with “creamer” (we’re on a Rum Chata kick- don’t try it because you won’t be able to stop, but you should try it) and looked for a fun recipe!

We ended up with eggplant parmesan. Does not sound very unique- but we made it our own. We took the original recipe from Moosewood Restaurant Low-Fat Favorites and then altered it so that it would feed both the girls and the boys in the house, who aren’t big on having “just veggies” for dinner.

Step 1: We poured some wine in preparation. This recipe takes about 2 hours from start to finish, so we needed some strong motivation.

Step 2: We followed the exact recipe for making the Tomato Wine Sauce which was amazingly delicious. It doesn’t look like the recipe is posted on the site, or I’m crazy and can’t find it- but I took a picture of the book instead of typing it all out for you.

Make sure you taste it while it’s simmering! How amazing is that color by the way?

Step 3: We followed the recipe for the Eggplant Parmesan with the following adjustments:

  • Used the whole egg instead of just egg whites
  • Used italian bread crumbs instead of whole wheat for more flavor
  • Made layers into more of a sandwich shape rather than a lasagna
  • Added chicken that after using a meat tenderizer was about 1/2 inch thick, used the same egg mixture and breading as the eggplant and cooked it in a pan with oil while the eggplant was baking. When we were combining all of the layers for the final 25-30 minute baking instructions we snuck the cooked chicken in between the layers of eggplant!
  • Used the remainder of the egg mixture and cooked it as an edible garnish for the tops of the servings- waste not, want not!

And ta-da! Here is our finished product- it looks good and tasted even better! Cheers : )

The end!


Homemade Salsa

28 Aug

On the cooking trend this week (a huge part of living at home since my mom loves playing in the kitchen), I’ll share a quick homemade salsa recipe that is another great option for an appetizer over Labor Day! We made this as a topping to chicken and used jalapeños because we like it spicccyyyy (SNL reference- love Stefon), but you can make it smoother to use with chips as well. If you have the opportunity to use fresh ingredients then that’s always best but since we were making this recipe in a short timeframe we used store bought and it still turned out great! Enjoy : )

You will need:

3 tbsp onion

1 large clove of garlic

3-4 large tomatoes

peppers of your choice

3 tbsp cilantro

1/2 lime

1tbsp vinegar (not pictured)

salt and pepper to taste (not pictured)

Prep work: Remove the seeds from your tomatoes and chop them, along with your onion into small pieces. Mince your garlic, cilantro, and peppers (quantity and type determined by your preference for mild/medium/hot!).

1. Place onion and garlic in strainer and pour about 4 cups of boiling water over them, let sit for 5-10 minutes to cool.

2. For chunky salsa that’s great for use on chicken or sandwiches, mix all of the ingredients in a bowl and squeeze the lime over the top. For a smoother salsa for chips or other snacks, mix all of the ingredients including the lime juice and separate into two bowls. Using a food processor, mix the ingredients from one of the bowls together until they reach your desired consistency. Then, add the two portions together and you’re done!

Store your finished salsa in your refrigerator in an air tight container for a few hours in order to blend the flavors, and serve!