Hello Again!
Happy New Year!
I have an amazing, easy, and insanely flavorful recipe for you to try. I used to make this recipe with chicken, which you could easily swap out in place of the eggplant if you wish to. I will have to admit, we slacked on our diet towards the end of 2017. I will just blame it on the holidays. With all of the incredible meat and cheese platters and meat dishes we were surrounded with, we couldn’t resist. We added a bit of fluff around the midsection in November and December.
But now, it’s 2018! It’s a new year and we are back to our healthy eating. Oatmeal for breakfast, salad for lunch, fruit and nuts throughout the day as small snacks, and a fish or veggie dinner. We went a bit coo coo with the pasta intake over the last few weeks as well. I have to say, it’s actually refreshing being back on the healthy eating train again.
This recipe is very easy, it’s a one dish meal, which I LOVE, and it’s packed with tons of veggies.
I hope you give this one a whirl.
Enjoy!
Ingredients:
- 1 Large Eggplant
- 1 Can of Sliced Olives
- 1 small container of Grape Tomatoes, rinsed and halved
- 1 Large Sweet Onion, thinly sliced
- 15 Basil Leaves, rinsed, dried, and roughly chopped
- 1-16 oz. block of Mozzarella, cubed
- 1 cup of White Wine
- Balsamic Glaze
- 4 Eggs
- 2 Cups of Breadcrumbs
- Garlic Powder
- Paprika
- Extra Virgin Olive Oil
- Canola Oil
- Salt
- Pepper
Directions:
- First, make sure to heat the oven at 350.
- Slice one large onion into thin strips.
- Rinse, dry, and rough chop the 15 basil leaves.
- Rinse and halve 1 small container of grape tomatoes.
- Place sliced olives in a bowl.
- Cube 1-16 oz. block of Mozzarella.
- Slice the Eggplant (long ways) 1/2 inch thick so you end up with a nice Eggplant Steak.
- In a medium sized bowl, beat the 4 eggs.
- Add 1/8 tsp Garlic Powder to the eggs.
- Add 1/8 tsp Pepper to the eggs.
- Add 1/8/ tsp Paprika to the eggs.
- Mix the eggs thoroughly.
- In a medium sized bowl add 2 cups of breadcrumbs.
- Add 1 tsp Salt to the breadcrumbs.
- Add 1/2 tsp Pepper to the breadcrumbs.
- Add 1 tsp Garlic Powder to the breadcrumbs.
- Add 1 tsp Paprika to the breadcrumbs.
- Mix the Breadcrumbs thoroughly.
- In a deep pan coat the bottom with half Extra Virgin Olive Oil and half Canola Oil.
- Heat the pan on medium.
- Dip the Eggplant Steak into the egg, then the breadcrumbs, and then carefully place in the pan, flipping when they are light brown.
- Once they are light brown, remove the Eggplant Steaks from the pan and place in a deep glass dish.
- Scatter the onions, olives, grape tomatoes, and mozzarella over the Eggplant Steaks.
- Add 1 cup of white wine over the Eggplant Steaks, making sure the bulk of it ends up at the bottom of the glass dish.
- Drizzle balsamic glaze over the top of the Eggplant Steaks. (Your preference as to how much balsamic glaze to use.)
- Bake in the oven for approximately for 30 minutes or until the mozzarella and the veggies are bubbly and melted together.
- Enjoy!
See photos below for examples:
- First, make sure to heat the oven at 350.
- Slice one large onion into thin strips.
- Rinse, dry, and rough chop the 15 basil leaves.
- Rinse and halve 1 small container of grape tomatoes.
- Place sliced olives in a bowl.
- Cube 1-16 oz. block of Mozzarella.
- Slice the Eggplant (long ways) 1/2 inch thick so you end up with a nice Eggplant Steak.
- In a medium sized bowl, beat the 4 eggs.
- Add 1/8 tsp Garlic Powder to the eggs.
- Add 1/8 tsp Pepper to the eggs.
- Add 1/8/ tsp Paprika to the eggs.
- Mix the eggs thoroughly.
- In a medium sized bowl add 2 cups of breadcrumbs.
- Add 1 tsp Salt to the breadcrumbs.
- Add 1/2 tsp Pepper to the breadcrumbs.
- Add 1 tsp Garlic Powder to the breadcrumbs.
- Add 1 tsp Paprika to the breadcrumbs.
- Mix the Breadcrumbs thoroughly.
- In a deep pan coat the bottom with half Extra Virgin Olive Oil and half Canola Oil.
- Heat the pan on medium.
- Dip the Eggplant Steak into the egg, then the breadcrumbs, and then carefully place in the pan, flipping when they are light brown.
- Once they are light brown, remove the Eggplant Steaks from the pan and place in a deep glass dish.
- Scatter the onions, olives, grape tomatoes, and mozzarella over the Eggplant Steaks.
- Add 1 cup of white wine over the Eggplant Steaks, making sure the bulk of it ends up at the bottom of the glass dish.
- Drizzle balsamic glaze over the top of the Eggplant Steaks. (Your preference as to how much balsamic glaze to use.)
- Bake in the oven for approximately for 30 minutes or until the mozzarella and the veggies are bubbly and melted together.
Enjoy!
