Eggplant Parmesan
Ingredients:
1 large eggplant
2 eggs
1 24 oz jar of pasta sauce
1 ½ cup of panko bread crumbs
2 tablespoons of olive oil
½ cup shredded Parmesan cheese
Instructions:
1.
Preheat oven to 375 degrees.
2.
Cut eggplant into slices that are about ½ inch
circles.
3.
Spread olive oil on a baking sheet.
4.
Beat eggs, coat the eggplant slices with egg
mixture, and then coat in breadcrumbs. Place the eggplant slices onto the
baking sheet as a single layer.
5.
Bake for 15 minutes, then flip the eggplant
slices, and bake for 10 more minutes.
6.
Take eggplant out of the oven and increase the
temperature to 475 degrees.
7.
In a casserole dish (8x10”), layer pasta sauce
and eggplant. Use tongs to move the eggplant slices as they will still be very
hot. Sprinkle with Parmesan cheese between each layer and the top layer.
8.
Bake uncovered for 10-15 minutes. Cheese will be
melted and golden brown. Makes 4 servings.
Brussels Sprouts
Ingredients:
3 cups trimmed Brussels sprouts,
cut in half
½
yellow onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
Instructions:
1. Heat
oil in skillet over medium heat.
2. Cook
garlic and onions, stirring often, for about 5 minutes until they have
softened.
3. Add
the Brussels sprouts to the skillet. Do not stir until the undersides of the
sprouts are golden brown (5 to 7 minutes). Turn Brussels sprouts over and
repeat.
4. Season
with salt and pepper if desired.
