Lazy Eggplant Parmigiana

Ingredients:
1-2 eggplants, sliced into 1/2" medallions
2-3 eggs, scrambled but uncooked
planko bread crumbs
olive oil
salt and pepper
1 jar spaghetti sauce
grated parmigiana cheese

Directions:

1) Preheat oven to 425.
2) Heat 1-2 T. olive oil in a skillet on medium high heat.
3) Dredge each eggplant slice in egg, then bread crumbs.  Add to preheated skillet.  Lightly salt and pepper.  cook each slice for 1-2 minutes per side, or until each side is nicely browned (adding more oil as necessary).
4) Layer the cooked eggplant slices in a 9"x13" pan.  Cover with the spaghetti sauce.  Top with cheese.  Bake for 15-20 minutes, or until the cheese is nicely melted on top and the dish is hot.

We love this dish.  It's good with a simple side salad.

Fast and Tasty

I've really been trying to cut back on my time in the kitchen without sacrificing quality. (We can all agree that two hours of dinner prep is excessive, yes?) Here are two great recipes that have helped me out:

The first is a new version of the Wonderpot.

 http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Fyi, that blog has a pretty good vegetarian section.

The second recipe I'm loving is the best quinoa salad I've ever had. It's only a few changes away from my usual, but those changes are awesome. I do usually add a little more honey than called for and use red and yellow sweet peppers. Adding about a half cup of pine nuts does wonders. Also, we obviously leave out the steak (though keeping it in is a great way to make an omnivore meal that you'll still enjoy).

http://www.myrecipes.com/recipe/black-bean-quino-salad

Happy cooking!

Wonder Pot - Eh?

I guess these are a thing now? Looks good

http://www.budgetbytes.com/2013/05/italian-wonderpot/

Italian Wonderpot

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Total Cost: $6.52

Cost Per Serving: $1.09

Serves: 6

Ingredients

• 4 cups vegetable broth $0.52
• 2 Tbsp olive oil $0.32
• 12 oz. fettuccine $1.33
• 8 oz. frozen chopped spinach $0.79
• 1 (28 oz.) can diced tomatoes $1.73
• 1 medium onion $0.43
• 4 cloves garlic $0.32
• ½ Tbsp dried basil $0.07
• ½ Tbsp dried oregano $0.07
• ¼ tsp red pepper flakes $0.02
• freshly cracked pepper to taste $0.05
• 2 oz. feta cheese $0.87

Instructions

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, crumble the feta cheese over top and serve.