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!




B.L.T Cups


These BLT cups are so quick and easy to assemble! They make a perfect snack, or a great hors d’ oeuvre for a great New Years Eve party 😉

What You Will Need:

1 Head of Living Lettuce, leaves peeled from the core

2 Tomatoes, diced

1/2 Pound of thick cut Peppered Bacon (I always get my bacon from the butcher, not only is the quality fantastic it is cheaper!) Crumble the bacon after its fully cooked.

1/4 C Blue Cheese, crumble it up


Prep Your Mis en Place 😉 I just love that part! I am listening to Woman by John Lennon as I sip on some hot tea. I have a smile stuck on my face.


In a large pan on the stove set to medium, cook the bacon until it is nice and crisp.


That’s it can you believe it!? All you do next is assemble your cups!

Makes 16 cups. A serving is 4 cups:

169.3 cals, 2.5 G carbs, 1.2 G fiber, 6.9 G pro, 1 G sugar


Extra: You can always skip the blue cheese and add a homemade mayonnaise, or even better Avocado!

I really enjoy using the Bib lettuce in place of bread in many of my meals. It’s nutritious, and waistline friendly bonus!!