Last fall I participated in the Pinterest Challenge (fall edition), hosted by a few of my favorite blogs YoungHouseLove and Bower Power. Well, they’re back again! This time they brought along The Great Indoors and Hi Sugarplum! Stop by and give them a visit and check out the cool things others have done!
Here’s what I’ve been up to.
Roaming the produce section in the grocery store this weekend my eye was caught by the pretty color of an eggplant display. I don’t know when eggplant season is, but I don’t think I usually see them. Now this is almost embarrassing to admit, but I had never eaten eggplant. So in the spirit of trying new things (plus it didn’t hurt that a good-sized one only costs 99 cents) I bought one.
When I got it home we all kind of looked at it like, “oh, that’s what they look like”.
Since I was clueless about how to prepare it, I decided to turn to my new “go-to” source when all else fails: Pinterest. And it did not disappoint. There were tons of eggplant recipes. There was even an eggplant burger! But after browsing for a while we decided on the Eggplant parmesan. I figured it was close to a favorite that we already enjoy, so why not try it. (I found the recipe here). We made a few slight adjustments using what we had in the fridge by using a cheddar/mozzarella blend and browning the eggplant in vegetable oil instead of olive oil.
- 1 medium to large eggplant
- 3 cups shredded cheese
- 3 eggs
- 2 table spoons of milk
- 2 table spoons of parmesan cheese
- 1 jar of classic tomato sauce
- 1 1/2 flour
- olive oil
- salt and pepper to taste
- Preheat oven to 350
- Peel eggplant and slice into circles
- Put eggs, milk, parmesan cheese, and salt and pepper in bowl and whisk
- Coat piece of eggplant with flour, egg, then flour again and set aside
- Turn stove on medium heat. Heat enough oil to brown eggplant
- Brown eggplant on both sides and drain on a paper towel
- Repeat until all eggplant is cooked
- Put sauce in large bowl and add water, about 1/3 of jar, mix
- Cover bottom of baking dish with sauce then layer with eggplant
- Sprinkle with cheese and repeat until pan is full
- Cover with tin foil bake 350 for 30 minutes
The recipe was fairly easy, but the thing is that it was a vegetarian meal. However, we are a MEAT EATTING family. As in the Little One’s favorite foods are chicken and bacon! But since we’re attempting to make healthier choices we tried it. And while we were being adventurous I allowed Monkey and Turtle D to cook it. Ummmmm.It was quite an experience to watch. Like an old episode of “I love Lucy” and “That’s So Raven” mashed together!
The verdict: It was great! It was filling and tasted like there was meat in it. Despite the utter goofy-ness in the kitchen while preparing it, Turtle D and Monkey did a great job.