I’m back! Its been a while since I’ve posted, due to the fact that this past month I was diagnosed with Celiac Disease (meaning NO more gluten). 😦 It has been a hard transition learning how to eat gluten-free, but I am finally starting to get used to it. I felt like making Eggplant Parmesan tonight & since flour is now a NO-NO, I opted for a healthier version of one of my favorite dishes. I decided to roast the eggplant instead of flouring & frying them. Same delicious taste, just a lot healthier & gluten-free!
WHAT YOU WILL NEED:
- 3 or 4 eggplants
- Olive Oil Spray
- Homemade tomato sauce or 1 jar of your favorite (make sure you add basil)
- Shredded Mozzarella Cheese
- Salt & Pepper
Preheat oven on 400 degrees. Cut the ends off of the eggplant & discard. Slice eggplant into 1/2 inch slices, season with oil, salt & pepper. Arrange eggplant on a baking sheet and bake for 20 minutes (flip half-way).
When eggplant is soft, remove from oven and set aside.
Lots of Eggplant 🙂
In a baking dish; layer sauce, eggplant & cheese :repeat: repeat: repeat:
until you are out of eggplant.
Load up the cheese!
Bake for an additional 15 minutes until cheese is melted.
Time to Eat!
healthy & delish !! A perfect twist on eggplant parm. 🙂 Enjoy
Tonight’s dinner was Chicken Cutlets with asparagus & tomato with mozzarella. Usually when I make chicken cutlets I batter the cutlets with eggs in order for the breadcrumbs to stick. Tonight I tried something different, I used lemon juice & it was extra tasty!
What you will need:
- 1 1/2 cup of Italian breadcrumbs
- 2 lemons
- 2 packs of 4 chicken cutlets
- 1 bunch of asparagus
- 4 tomatoes
- 1 ball of mozzarella cheese
- 1 can of black olives
- 1/2 cup of broth
- 1/4 cup of white wine
- handful of Parmesan cheese
Serves: 4 (well we eat a lot, so possibly 5 for normal eaters) 🙂
First, season cutlets with salt & pepper. In a small bowl squeeze the juice of 2 lemons, put breadcrumbs in a separate dish. Next take the cutlets and soak them in the lemon juice & carefully transfer them to the breadcrumb dish. Make sure you coat each cutlet fully in the breadcrumb mix. While you are breading the cutlets, in a medium skillet heat 1/4 cup of oil on medium.
When skillet is hot, place cutlets in pan and cook for 3 minutes on each side.
While cutlets are cooking, cut 1 inch off the end of each asparagus. In a smaller skillet place asparagus in 1 inch of water and cook for 4 minutes.
When asparagus water boils, empty the water from pan. Return to heat add 1 tablespoon of oil & salt/pepper; cook for 4 more minutes and top with a handful of Parmesan cheese.
While your waiting for the chicken to finish, cut up all 4 tomatoes, mozzarella cheese and olives. Top with salt/pepper & oregano and Italian dressing.
I always like a little sauce on my chicken to give it flavor, so i decided to make a white wine sauce to top the cutlets with. After you remove chicken from skillet, in the same skillet you were using add 1/2 chicken broth & 1/4 cup of white wine. (on high heat stirring constantly for 30 seconds).
Top the chicken with the sauce & ITS TIME to EAT!
& there you have it!