Because I’m off schedule from the long weekend, Meatless Monday turned into Tardy Tuesday, which turned into Write-About-It Wednesday. I rebounded nicely though with an awesome eggplant parmesan last night. I was too lazy to saute green beans for the side, so we had sliced cheddar garlic bread from Stick Boy Bread Company via Carolina Grown. The eggplant parmesan was super easy to prepare (if not a strange choice for a 100 degree day) and turned into darn good eggplant parm on whole wheat subs today for lunch.
Easy Baked Eggplant Parmesan [A Whole Foods Recipe]
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
I guess I’ll saute those green beans tonight to go with the baked scallops and red potatoes. Best laid plans.
Almost Done Reading: Bossypants by Tina Fey
Training Log: Activity: AMT, Time: 58 minutes, Calories Burned: 528; Activity: C25K W3D2, Time: 25 minutes, Calories Burned: 218, Distance: I’m an idiot. I keep accidentally hitting the reset button on the treadmill mid-run. Don’t ask.