food

No Fry Eggplant Parmesan

Serving size: 1.5 slices, 273 Cal, 16.6 Carbs, 14.9 Fat, 17.5 Protein

So I had this good size eggplant in my fridge for a few days and had been trying to figure out what to do with it. I have never made Eggplant Parmesan and went looking up recipes. However I wasn’t a fan of everything calling for frying in breadcrumbs, not very healthy! So I took a chance and altered some things and got rid of frying and breadcrumbs and baked it instead. However if you have access to a grill, you can also grill it for a few minutes on each side instead! It was delicious!

Ingredients:

• 1 medium size eggplant

• Olive oil cooking spray

• Sea salt

• Marinara sauce

• Parsley

• 15 Oz Ricotta cheese

• 1/2 Cup Mozzarella cheese

• 1/2 C Parmesan Cheese

• 1 egg

How to Make:

1. Heat the oven to 450. Spray a baking sheet with cooking spray. Slice eggplant the short way into slices that are about 1/2inch wide so you have a bunch of round pieces. Lay them on the baking sheet, sprinkle with sea salt. Put them in the oven for 10 minutes, flip, then bake for another 10 minutes. You can grill them too, just keep an eye on them and cook them for only a few minutes on each side! You want them to be golden brown on each side.

2. While the eggplant is cooking, mix the ricotta cheese, parsley, egg, and parmesan cheese in a bowl together.

3. Spray a baking pan with cooking spray and lay down a thin layer of marinara sauce.

4. Remove the eggplant (careful, use an oven mitt! It’s hot!) and lay a couple slices on top of the sauce in the pan. Spoon a blob of the cheese mixture on top of the eggplant, add some sauce on top and a sprinkle of mozzarella cheese.

5. Then lay another slice of eggplant on top, and repeat with cheese mixture, sauce, and mozzarella. This should use up all the eggplant slices, if not add another layer.

6. Cover with foil and bake at 400° for 30 minutes.

7. Remove foil, and bake for another 5-10 minutes.

8. Remove and let cool for a few minutes so it’s not piping hot.

9. Top with some springs of parsley and serve! I like to put some red potatoes or asparagus on the side!

10. Enjoy!

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food

Salmon, Asparagus and Rice

Another favorite is coming out to play today! I literally LOVE seafood, including salmon and it’s so easy to make. Lucky enough, I live in Rhode Island where fresh seafood is readily available. If you don’t live seaside, make sure to look for fish that is wild caught and not farm raised (especially tilapia!) to make sure the health benefits aren’t being washed out by chemicals and the (really gross, you don’t even want to know) things that farm raised fish are fed.

Ingredients:

4 oz of salmon
1/2 of a bunch of asparagus (approximate)
1/2 C of brown rice

Salt
Pepper
Olive oil
Dried basil
Non-stick olive oil based cooking spray

How to Make:

  1. Set the oven to 375 degrees for 20 minutes.
  2. While it is pre-heating, line a baking pan with foil and spray with non stick spray.
  3. Lay salmon on the pan (skin on, skin side down), and the asparagus, mist them both lightly with olive oil.
  4. Season salmon and asparagus with sea salt, pepper, and dried basil.
  5. Bake for 20 minutes.
  6. While salmon is baking, cook the brown rice according to the package. I find it usually takes about the same time to cook as the salmon and asparagus. Drain the rice and scoop 1/2 C onto the plate. There will be extra, great for meal prep!
  7. Carefully take the baking pan out of the oven and use a flat spatula to slide the salmon up off the foil, it should come off easy.
  8. Use the same method to scoop the asparagus onto the plate.

Enjoy!

Pan prep!
Ingredients!
Yum! Asparagus!
Into the oven!
Delicious!