Dear Bobby Flay,
I love you and would love to throw down!!!! i'm not sure what i would challenge you too but it is on.
Love,
Nicole
Yes...this was a mental letter i just wrote to Bobby Flay and it would truly be a dream come true to some day be on the food network throwing down with some of my killer family dishes. Until then i'll keep practicing and perfecting my creations. This next dish is Bobby Flay's Eggplant Parmesan Inspired. Currently, my boo and i are trying to eat healthier so i have put in a lot of simple healthy alternatives to make this delicious dish. To make it even healthier i serve this dish over spaghetti squash, which was inspired by my dear friend Ashley who is the writer of Taste for Healthy. This will save you some carbs and sugar in the meal as well as provide you with some good fiber. Eat up and feel a little more guilt free in every bite.
1 Large eggplant
2 eggs
4-5 ounces of fresh mozzarella cheese
¼ cup parmesan shredded
¾ chopped onion
3 garlic cloves
Chopped mushrooms
2 jars of pasta sauce (Trader Joe's organic diced tomato sauce)
1tbsp olive oil
Basil, garlic salt, white pepper
First dice the onions and garlic and cook in the oil until see through. Once the onions and garlic are tender add basil, diced mushrooms and white pepper to the pot and cook for one minute.
Next add the sauce and let sit on simmer until ready for use.
Peel the eggplant then cut it in ¼ inch horizontal slices. Dip the slices in the egg mixture then dip in breadcrumb Parmesan cheese mixture. Put the dipped slices on a baking sheet sprayed with canola oil. Once the baking sheet is filled, set your oven to broil and sprinkle garlic salt on top of the slices and place in oven for 3 min each side. Remember to spray each side with canola oil.
Layering the eggplant Parmesan: coat the bottom with sauce then begin layering the eggplant and mozzarella like you would a lasagna: sauce, eggplant, cheese.
Bake at 400 degrees for 30 min. Then broil for an additional 10 min to brown cheese on top.
Basil, garlic salt, white pepper
First dice the onions and garlic and cook in the oil until see through. Once the onions and garlic are tender add basil, diced mushrooms and white pepper to the pot and cook for one minute.
Next add the sauce and let sit on simmer until ready for use.
Peel the eggplant then cut it in ¼ inch horizontal slices. Dip the slices in the egg mixture then dip in breadcrumb Parmesan cheese mixture. Put the dipped slices on a baking sheet sprayed with canola oil. Once the baking sheet is filled, set your oven to broil and sprinkle garlic salt on top of the slices and place in oven for 3 min each side. Remember to spray each side with canola oil.
Layering the eggplant Parmesan: coat the bottom with sauce then begin layering the eggplant and mozzarella like you would a lasagna: sauce, eggplant, cheese.
Bake at 400 degrees for 30 min. Then broil for an additional 10 min to brown cheese on top.
Spaghetti Squash
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| Picture by Body for Life Cut the squash in half and remove seeds then place both halves in the microwave for 10 minutes. then take out and tear apart with a fork. If it isn't tearing off its core easily stick both halves back in the microwave for another 2 minutes. |
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