Eggplant Parmesan

INGREDIENTS:  Serves 6

• Olive oil cooking spray
• 3 large egg whites, lightly beaten
• 3/4 cup whole-wheat panko or bread crumbs
• 6 tbsp low-fat Parmesan cheese, grated
• 1 1/2 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp sea salt
• 2 globe eggplants (about 2 1/4 lb total)
• 2 medium tomatoes (about 14 oz), cut into large chunks
• 1 tbsp no-salt-added tomato paste
• 2 cloves garlic
• 8 large basil leaves, divided
• 1 cup part-skim, low-moisture mozzarella cheese, shredded

INSTRUCTIONS:

1. Preheat oven to 425°F. Coat 2 rimmed baking sheets with cooking spray. Set aside.
2. Place egg whites in a shallow bowl. In another shallow bowl, combine panko, Parmesan, oregano, garlic powder and salt. Trim ends off eggplants and cut each eggplant crosswise into 6 3/4-inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 minutes.
3. While eggplant is cooking, combine tomatoes, tomato paste, garlic and basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small saucepan over medium heat. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8 to 10 minutes.  Season to taste with salt and pepper
4. Remove eggplant from oven and preheat broiler. Arrange an oven rack about 8 inches from heating element.
5. Spoon tomato sauce over eggplant slices, dividing it evenly. Sprinkle mozzarella over tomato sauce, dividing it evenly. Use a spatula to place 6 eggplant slices on top of 6 others, making 6 2-slice stacks on 1 baking sheet. Broil until mozzarella is browning on top and melted in the middle, about 3 minutes.

Source: Clean Eating Cookbook

Rachel's Thoughts: scale this down if it is only for two people - but it was SO good.  Make sure you put lots of salt/pepper on the egg plants before the initial roasting.

Harvest Vegetable Pancake with Greens and Goat Cheese

• 3 large beets, scrubbed and peeled
• 3 medium carrots, peeled
• 1 can of chick peas, rinsed
• 1 cup of cooked diced potato
• 1/2 cup all purpose flour
• salad greens - I used spinach
• 1 tbsp lemon juice
• 1/4 cup of crumbled goat cheese

Grate beets and carrots on a box grater (or shred in food processor).  Stir in chick peas, potato, flour, 1 tsp salt and season with pepper.  In a large non-stick straight-sided skillet, heat 1 tbsp of olive oil over medium heat.  Add beet mixture and, with a rubber spatula, firmly press into pan.  Cook undisturbed for 10 minutes.


Remove pan from heat, cover with a serving platter (or cutting board) and carefully invert pancake onto platter.  Slide pancake back into pan and cook until crisp and brown around edge, 10-12 minutes.  Invert into platter.


In a medium bowl, toss salad greens with 2 tbsp olive oil and lemon juice.  Season with salt and pepper.  To serve, top pancake with salad and goat cheese.


Source: Martha Stewart Everyday Food


Rachel's Thoughts:  I just served it right from the pan because the whole flipping thing was a bit difficult.  This dish was delicious!