Why do I get in these cooking ruts where I find myself alternating the same go to foods from week to week? Spaghetti, tacos, hamburgers are some of the guilty few. I love to read through recipe books but am very unmotivated to try any of them. Last week I surprised myself by cooking some tuna steaks we had in the freezer, given to us by a neighbor from his last catch. Perhaps this emboldened me some more so I upgraded my tacos to enchiladas - wohoo!
On Sunday a friend gave me a couple of eggplants from her garden. To save a little time I decided to do eggplant pizzas instead of eggplant parmesan. I googled for some tips and of course this was already thought of so I used that recipe and just changed a thing or two here and there. In case you have been looking for something to do with eggplant, I thought I'd share what I used.
Eggplant Pizzas
1 medium egg plant
1 cup of ground wheat flour
salt to taste
pepper to taste
dried basil to taste
1 egg, beaten
leftover spaghetti sauce
provolone cheese
olive oil
Slice eggplant in 1/2 round slices. Preheat oven to 350. Mix all your dry ingredients in a ziploc bag or bowl. Dip eggplant rounds into beaten egg and then coat with flour. Brown each side for a couple minutes in olive oil on the stove. Slather on red sauce and add cheese. If you want to put any additional veggie toppings be sure to sautee them first. Bake for 7 to 10 minutes until cheese is melted and golden brown.
I really enjoyed these and ate the leftovers for lunch the next day - still good!
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