Spring is finally showing its face around here and while I’m excited to see the flowers poking their heads out and to hear the birds singing, I’m also pretty damn exhausted. Just being honest.
Getting garden beds prepped, spring time household chores, work and a hectic social life have been taking their toll on me. Don’t get me wrong there’s a lot of good happening here it’s just a lot and all at once.
While I love being busy and social at the core I am an introvert. I need some quiet time alone once in a while to recharge my batteries so to speak and this is one of those seasons where it does not happen often.
There was one night last week that I did, by some random miracle, get an entire evening on my own. What did I do with this evening you ask? I made Eggplant Parmesan with homemade sauce.
There is something so relaxing to me about making a meal that takes a little more time and effort than the usual week night dish that just seems so healing to me. It’s like I am saying to myself and to my body that yes you are worth it. You are worth the time to prepare this meal, this nourishing homemade meal from scratch. You are worth it.
In today’s society we are all about convenience and food that is quick and easy, while not necessarily being nourishing. With this behavior I have to ask what is it that we are telling our bodies? What are we telling ourselves with this kind of mentality? In my mind we are telling ourselves that we are not worth much if we can take 10 minutes to eat something more than what we can get from a drive through window. We get one shot on this earth with one body and I don’t want to cram it full of sub-par fuel.
Despite this hectic time of life I’m going to take a moment a little more often to cook more food that nourishes not only my body but my soul. I want to cook the types of food that remind me that I am worth the time and effort to make something not only delicious but healthy. I’m going to cook more recipes like Eggplant Parmesan.
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 egg
- 1 tablespoon water
- 1 large eggplant, sliced into ½ inch thick rounds
- 2 cups tomato sauce of choice
- 1 cup grated mozzarella cheese
- ¼ cup fine grated Parmesan cheese
- Preheat the oven to 425 degrees and line a 2 baking sheets with parchment paper.
- In a shallow bowl toss the bread crumbs with the basil, garlic and salt. In a separate bowl whisk together the egg and water until well blended.
- Place an eggplant round into the egg mixture, ensuring that both sides are evenly coated. Next place the egg coated round into the panko mixture and again coat it evenly. Place the round onto the lined baking sheet. Repeat this process until all the rounds are coated.
- Place the sheets in the oven for 10 minutes. Flip the rounds and place them back in the oven for another 10 minutes. When done the rounds should be golden and crisp. Remove from the oven and set aside.
- Using an 8×11 baking dish spread about 1 cup of tomato sauce evenly on the bottom of the pan. Place the baked rounds in an even layer on top of this. Spread another ½ cup of tomato sauce on top and sprinkle with roughly half of the mozzarella cheese. Place the remaining eggplant in another layer and repeat the process of adding sauce and cheese.
- When complete sprinkle the Parmesan on top and place in the oven for 18 to 20 minutes. The cheese should be melted and beginning to crisp. Remove from heat and serve immediately.
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