This morning, I met up with my friend Jen for a run before school.
We covered 7 miles in 60 minutes, which is very close to 8:30 minutes/mile. I like that running with someone else pushes me to go faster.
I’d like to think I’m pretty good about pushing myself, but there is just something about having someone else there to push me that makes me go faster! 🙂
I’ve been trying to make 1-2 meals on the weekends so I don’t have to worry about making something when I get home in the evening after work because I am way too hungry (and too impatient) to take the time to cook something.
Plus, we often have other things going on in the evenings, so it is just easier to have something to reheat.
On Sunday, I made this Eggplant Parmesan dish.
I haven’t cooked with eggplant all that much, but I wanted to get over my fear of it, so I decided to try this recipe out!
It was definitely a hit with both Craig and I! Craig said it tasted just like lasagna!
(Based off the recipe found in Taste of Home Healthy Cooking Magazine, August/September. 2011 issue.)
2 cups panko (Japanse) bread crumbs
2 medium eggplants, cut into 1/4 inch slices
2 jars (4.5 oz each) sliced mushrooms, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup shredded mozzarella/cheddar cheese mixture
1/2 cup Parmesan cheese, grated
1 jar (24 oz.) spaghetti sauce
1. Spray baking sheets with non-stick cooking spray.
2. Beat eggs in a shallow dish.
3. Pour bread crumbs into a separate shallow dish. (I used about 1/4 cup at a time.)
4. Dredge eggplant in egg then coat in bread crumbs. Place on baking sheet.
5. Bake eggplant at 350* for 15-20 minutes or until golden brown, flipping half-way through.
6. Combine mushrooms, basil, and oregano in a small bowl.
7. In a separate bowl, combine mozzarella and Parmesan cheeses.
8. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
9. Layer the pan with the following (1/3 of each): mushroom mixture, spaghetti sauce, roasted eggplant, cheese. Repeat for a total of three layers.
10. Bake at 350 degrees for 25-30 minutes or until sauce is bubbly and cheese is melted.