By now most of you feel like you’ve overloaded on all the bad food and forgot about how it was to eat good food. Funny thing is that I feel just as overloaded yet I’m still Fasting for my (Macedonian Orthodox) Christmas, which is on January 7th – I can’t wait to see how I will feel eating some good, fatty foods after six weeks! But even though I’m on this Fast, I’m always eating because I’m always hungry. How do you vegans do it? I applaud you! I do a vegan Fast twice a year for six weeks and by the 4th week I can’t wait to get it over with.
On the up side though, I get creative with my food during the time of Fast despite the fact that I’m limited to just a few ingredients; no meat, no butter, no cream, no fish, no eggs, no this, no that…phew…it’s a challenge, to say the least, and thank goodness for meaty vegetables. Eggplants, to be more precise. I love them! I can do a million things with this vegetable. Well, maybe not a million, but I can make it a few different ways; I can grill it, fry it, roast it… you catch my drift. So today I got to work and prepared this fabulous Eggplant Parmigiana! For all of you that are trying to see a flatter stomach again, give this healthy recipe a try; it really is fabulous! Most Eggplant Parmigiana recipes require you to fry the eggplants prior to baking, but I skip that first step and go straight to my oven.
You will need:
- 1 large Eggplant, sliced into 8 to 10 – 1/4 inch slices
- 4 fresh tomatoes, sliced into 8-10 slices
- 4 cloves of garlic, minced, evenly divided
- 3/4 cup fresh mushrooms, sliced
- 2 – 3 tbsp. EVOO
- 4 slices whole wheat bread, toasted and crumbled
- ½ cup shredded part-skim milk mozzarella cheese (optional – I’ve included it because my husband is not Fasting so his portion is with cheese)
- 1/8 tsp. Salt, divided
- 1/8 tsp. black pepper, divided
- 1/8 tsp. Garlic powder, divided
- 1/8 tsp. Basil, divided
- Preheat oven at 425 degrees.
- Arrange the eggplant in the bottom of a 9×13 baking dish and place the tomatoes over each eggplant slice.
- Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil. Remember to evenly divide up your seasonings.
- Drizzle a tablespoon of EVOO over the eggplants.
- Repeat the process until you have used up all the slices of eggplant.
- Season with the rest of your seasonings, and arrange the mushroom slices over the entire mixture.
- Cover and bake for 30 minutes.
- Remove from oven and add the bread crumbs, then, if using the cheese, add the mozzarella on top.
- Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.
- Let it cool for a few minutes before serving.
That’s for me.
And that’s for Hubby!