Baked Eggplant Stack


“I’m not going to cry, I’m not going to cry.” Ok, I’m crying! Why oh why did I choose to listen to Lady Antebellum I Need You Now??? This song is so beautiful, it makes my heart cry. I just want to drop what I’m doing, jump in my car, and race towards my loved one. I love the part where she sings “And I wonder if I ever cross your mind??? For me it happens all the time. I’d rather hurt than feel nothing at all….” Oh man This song goes perfect with my small glass of Hibiki Japanese whiskey. So now that we are all thinking of someone we need right now, I would like to tell you about the dish that was inspired by a loved one so, here is…

What You Will Need:

1 Eggplant, sliced

1 Beefsteak Tomato, sliced

1/2 Cup Ricotta Cheese, divided

2 Cups Arugula

2 Eggs, whisked

1/2 Cup Italian Style Panko Bread Crumbs

2 Tbsp Balsamic Vinegar, divided

Salt and Pepper to taste

Got everything?? Good, now…

Prep Your Mis en Place 🙂


Pre heat your oven to 425

Get out two separate bowls and in one of them add in the eggs and beat.(Go ahead and hit the eggs with a little pepper.)

The second, add in the bread crumbs.


Slice your eggplant and sprinkle with salt and pepper.


Line a cookie sheet with parchment paper, then begin to dip each slice of eggplant. First, in the eggs then in the bread crumbs.


Place on a cookie sheet , and bake for 10 minutes.


Take them out of the oven, flip and continue to bake for 10 more minutes.


Slice up those red beauties.


Once the eggplant is done begin to layer. Eggplant, ricotta, tomato.


Continue to stack until you create a leaning tower 😉

Top off with some arugula, and a drizzle of balsamic.

Makes 2 Servings, one for you and the one you need:

220.5 cals, 3.3 g fat, 39.2 G carb, 3.2 G fiber, 7.3 G pro, 5.9 G sugar

Extra: You can always use goat cheese or mozzarella cheese instead of ricotta cheese to add more punch. Don’t forget to play the song I was telling you about as you share your meal 😉

Cheers to Another Waistline Friendly Meal!




Lentils with Roasted Eggplant and Poached Egg


What You Will Need:

1 C dried Lentils, cooked in chicken or vegetable stock (preferably homemade stock)

3 Stalks of Celery, diced

2 Carrots, diced

1 Yellow onion, diced

3 cloves Garlic, minced

2 Eggplants, roasted

3 C Chicken or vegetable Stock (Homemade if you can)

4 Eggs, poached

2 tsp White Wine Vinegar

1/2 tsp Salt

Pepper to taste


Set up your Mis en Place (LOVES!!)


Pre Heat your oven to 450. Cut the eggplant in half, length wise and lay on a cookie sheet meat side up. (Meat side is the part that you eat.)

Place the eggplant in the oven and roast for about 20 minutes.

In a small pot, bring 3 cups of vegetable or chicken stock to a boil.

Once the stock is boiling, reduce to a simmer and add the lentils. Cook the lentils until all the liquid is gone.

In a skillet on the stove set to medium high heat, cook the carrots, onions, celery, and garlic.*** Use a little bit of chicken stock to prevent sticking plus you save on calories not having to use oil.

Cook the vegetables until soft about 10 minutes


One the vegetables are soft remove the pan from heat and set aside.

Once the eggplant is soft use a spoon to scoop out the meat.


Add the roasted eggplant to the lentils and mix well.

Add 1 tsp of sea salt to the mixture and set aside.


In a small pot, with cold fresh water about 5 inches deep add 2 tsp of white wine vinegar and 1/2 tsp of salt to a boil.

Once the water is boiling, reduce heat to a simmer then with a spoon swirl the water around creating a whirl pool. Drop the egg into the center of the whirlpool and remove pot from the heat.


Once you drop the egg and remove from the heat do not touch the egg or stir the egg. Let the egg sit for 5 minutes and using a slotted spoon remove the egg from the water


Scoop out a serving of the lentil mixture onto a plate and top with a poached egg.


Makes 4 Servings:

168.6 cals, 5.4 G fat, 19.5 Gcarb, 7.1 G fiber, 11.8 G pro, 2.8 G sugar

Extra: If you don’t like eggs, simply top the lentils with a strong Gorgonzola cheese with either fresh chopped cilantro or fresh chopped mint.

Once again I just love this dish because its soooo filling and so nutritious! Makes the heart and tummy Happy!!!