Recipe Wednesday (because I’ve given up on Mondays…)

I actually made this meal on Sunday, and was totally prepared to write up this post on Monday.  And then Monday happened.  And we all know how Monday’s are.  They taunt you with the promise of a bright and happy week, and then they arrive and then reality sets in, and you realize that instead of bright and happy, you’re actually buried under the weight of deadlines and work.  I’m sure you’ve all be there.  If you haven’t…come hang out with me for awhile, I’ll show you around.

Anyways, enough of that.  After our weekend in Louisville, which was full of sun, great weather, time spent with J, and LOTS of food, we got home on Sunday and realized that we needed veg.  Lots and lots of veg.  I always get that way after a weekend of eating out…it’s as though I pretty much crave anything healthy and made at home.  We didn’t eat overly terrible while we were away (though we definitely indulged), and the food was all fantastic, but it was still eating out.  And three days of straight eating out will do us in, every time.  So, once we got home, I immediately set out to see what I could put together from our fridge.

Luckily for me, we had the ingredients for eggplant parmesan!  I love eggplant parmesan…especially with fresh mozzarella.  We normally put it on ciabatta bread as an open-faced sandwich, but I was all carb-ed out from the weekend (I know, it just sounds like a tragedy, doesn’t it!), so I wanted something other than bread of pasta.  J came up with a great suggest…spaghetti squash!  I love spaghetti squash!  It’s all the tasty goodness of al dente pasta, only it’s not.  It’s a veg.  And really, who doesn’t feel good about a meal of veg, served on a bed of more veg.  That’s right…NO ONE.  So…off I went.

My favorite eggplant parmesan recipe is one from Martha Stewart.  It’s an eggplant and mozzarella melt recipe, for sandwiches.  And the sandwiches are AWESOME, don’t get me wrong.  In fact, I’d definitely recommend you try the sandwich too, because it’s a great meal for lunch or dinner, and it’s fairly quick.  The reason why I really like this recipe so much is that the eggplant is baked, not fried, and it doesn’t involve salting the eggplant and letting it rest.  It’s basically cutting up the eggplant, dipping in egg, breading it with breadcrumbs, and baking it.  Simple!

Then, the spaghetti squash.  Spaghetti squash is one of my most favorite vegetables out there, because it’s SO easy to prepare.  Basically, you cut the squash in half and scoop out the innards (like you would a pumpkin…also another type of squash…are we sensing a trend?).  Then, you drizzle some extra virgin olive oil on the insides, add some salt and pepper, and put it into the oven for around forty minutes while it bakes!  Then, after it’s finished, let it cool a bit so you can touch it and not burn yourself, then take a fork and scrape out the insides.  Instant veggie spaghetti!

So…I did all this.  And I managed to snag a jar of my favorite pasta sauce for both the eggplant and the squash.  It’s the Classico Roasted Tomato and garlic pasta sauce…so good.  (Yes, homemade is way better, but I was out, and this was cheap.  Sometimes easy wins out)  After adding the sauce to the eggplant rounds, I topped them with a slice of fresh mozzarella and put back under the broiler for a few minutes to let the cheese melt.  Oh yeah…mozzarella makes it awesome.  Then, I added more sauce to the spaghetti squash (like I would do with normal spaghetti), and topped the squash with the melty, cheesy, eggplanty rounds.  And then I ate it.  All.

So…that’s my recipe of the day!  You all should try it…it’s pretty darn healthy and nutritious, and if you like eggplant, it’ll taste great!  Enjoy!

Much love,
K.

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