Baked Eggplant Stack

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“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 šŸ™‚

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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.

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Slice your eggplant and sprinkle with salt and pepper.

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

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

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

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Slice up those red beauties.

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

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Continue to stack until you create a leaning tower šŸ˜‰

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 šŸ˜‰

Cheers to Another Waistline Friendly Meal!

KISSES

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In Love With Eden

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What Can I say? This has been the best Valentines Day ever!! So on this day full of lovey dovey, I want you all to know how much I appreciate you. So this is my little Valentine to you. I think of you readers as I cook wondering if the new recipe will please you as much as it pleases me. So to keep it food related I will tell you a few small things that I love about food.

But before I go on, I’m sitting here in my office with a cup of black coffee listening to the song I Will Wait by Mumford & Sons and I can’t wipe this grin off my face as I write to you šŸ™‚ The picture of the water-color flower is 1 of 4 beautiful watercolors my daughter painted for me. I LOVE HER!! She is so talented. Even better is the fact that these flowers will never die.

Ingrediants:

I can’t begin to tell you how much I love to find new ingredients. I love smelling the fruit and vegetables holding their flesh in my hands as I wonder “what can IĀ  make with a particular ingredient.?” For instance look at these beauties!

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I have never seen a purple bell pepper before, and I couldn’t help but think to myself “Where have you been all my life you lovely things?”

I love trying out new wines and new food.

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Being afraid:

There was a time when I was afraid to try new things. I would use the excuse that I wouldn’t like it so I wouldn’t try it. One day I realised how silly is that to say “I don’t like this or that” without even trying it? I can tell you about 99% of the time I end up loving the food I am trying. I also love to try new experiences even if I have to do them afraid and once again about 99% of the time I love it.

Okay Eden, enough of the lovey dovey. I better get on with my day, The local seafood shop opens up at 10 and I know it will be busy with tons of people picking up fresh lobsters to share with their loved ones and I don’t want to end up with nothing but a clam to cook with šŸ˜‰

Happy Valentines Day!

Cheers Love Eden

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