Eggplant Parmesan {In the Kitchen}

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I love vegetables but my husband is definitely a meat (usually fried) and potatoes guy! This year I want to really try to increase the amount of vegetables we both eat.  I have plans for a good sized garden and I am looking forward to putting that in in the spring. I have spent the last week pouring over seed catalogs and trying to narrow down my choices.  I have also decided that I am going to cook at least one “vegetarian” meal per week. I still plan on using eggs and dairy products but the meal will not contain any meat.  Today we had eggplant Parmesan and it was delicious.

Granted Eggplant Parm is probably not the healthiest of vegetarian dishes but Richie likes it and I felt like it was a good place to start.  Here are my recipes.  Of course I suggest the use of local produce or organic when available.  Unfortunately this time of year, Mexican Eggplant was the best I could do!

Eggplant Parmesan

1 Large Eggplant
1 Jar Organic Sauce (I used Prego Organic Tomato Basil)
6 Cups Shredded Mozzarella
2-3 Organic Eggs
Organic Bread Crumbs
Canola Oil
Basil, Oregano, Salt and Pepper

Slice eggplant into 1/4 inch thick rounds. Sprinkle generously with salt and place into a microwave safe bowl.  Add 1/8 cup of water, cover with plastic wrap and microwave on high for 5 minutes.  This helps to soften the eggplant.  Remove from microwave and allow to cool until you can handle.  Place 2 eggs in a small bowl and beat until yolks and whites are well mixed.  Place breadcrumbs into a separate bowl and add salt, pepper, basil and oregano to taste.  Heat a large skillet and add about 1/4 inch of oil to the bottom.  Dip slices of eggplant into egg and then into the breadcrumbs. Fry in the hot oil until golden in color.  Drain on paper towels.  When all eggplant has been fried you can assemble the casserole in a 9×13 baking dish.  Pour 1/4 of the sauce into bottom of casserole dish. Lay down a single layer of eggplant and cover with cheese.  Add 1/4 of sauce, more eggplant and more cheese.  Repeat with any remaining sauce, cheese and eggplant.  Top with sauce and finish with cheese.  Bake in a 400 oven about 25 minutes or until cheese is melted and sauce is bubbly.  Any remaining sauce can be served on the side.

Garlic Cheese Biscuits

1 Cup Organic Budget Mix
1 handful shredded Sharp Cheddar Cheese
Organic Milk
3 tbs. organic butter
Garlic powder

In a bowl combine budget mix and cheese. Add milk and stir until a stiff biscuit type dough forms.  Dough will be wet.  Drop spoonfuls onto a baking dish.  You will get about 8 large biscuits.  Bake until golden in a 400 oven. About 12 minutes. While biscuits bake melt butter and garlic powder in a microwave safe dish.  Remove biscuits from oven, drizzle with garlic butter and serve.

Steamed Asparagus

1 Bunch Asparagus, ends trimmed
Kosher Salt

Trim woody ends from asparagus. Place into a skillet with a small amount of water (1/8 cup or so).  Cook over a high heat until the spears develop a bright green color and are heated through but still retain their crispness. Remove from pan to a serving platter and season with salt.

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