Friday Finds & an Eggplant Recipe

It’s here, it’s here! I have a busy day in clinic and then it’s off to enjoy another spring-time teaser. Those ‘lilies’ I posted a picture of last weekend are actually daffodils. And that is the extent of my flower knowledge. They’re in full bloom though – and the actual lilies are now coming up too. And before you know it we’re going to be knee deep in mulch and grass clippings. eh….I’ll bring cold beer to the yard man and be on dinner duty instead :). What are you doing this weekend?

Go ahead and check out these Friday Finds. You know you want to. And in case you missed last week’s finds, go check those out too!

  1. Winefolly.com -an easy way to learn yourself some cool wine things
  2. 46 & Spruce – the plant amp is sweeeet!
  3. Fitness Blender Upper Body Workout for people who get bored easily
  4. LaraBar – no, this is not an ad and no, I don’t get paid to say this. I’m not that cool. I just really like these. And their ingredient list is nice & short. Two thumbs up for Banana chocolate chip!

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Leftovers update: they’re still here! We’ve been having sweet potato sloppy joes, pulled chicken on salads, chicken salad sandwiches, left over porkapolooza, and….

A little twist on the sweet potato sloppy joe recipe I made last weekend. Instead of ground beef, I used ground turkey. Kept everything else the same and then piled it on this eggplant recipe. Delicious!! Hope you’ll try!

Breaded & Baked Eggplant (aka Shake & Bake Eggplant)

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Ingredients

  • 1 medium eggplant, sliced into 1/4 inch thick rounds
  • 2 tsp olive oil
  • 2 eggs
  • ~1.5 cups breadcrumbs
  • 2 Tbsp Italian seasonings (I cheated and used this)

Directions

Pre-heat oven to 400 degrees. Add olive oil to a large, non-stick pan over medium heat.

Whisk eggs together in a medium sized shallow bowl. In a separate bowl, mix breadcrumbs and Italian seasonings.

Dip eggplant rounds in the whisked eggs, letting excess drain off before covering in the Italian breadcrumbs. Repeat until all eggplant slices are seasoned, then get those babies in the pan. Flip after 4-5 minutes, and cook for another minute or two. Transfer cooked eggplant to a sheet pan lined with aluminum foil. Bake for about 10-15 minutes or until breadcrumbs are golden brown and eggplant is tender.

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Serve with mozzarella, tomato sauce, or a balsamic glaze. Or however you want. Let me know what tasty combinations you come up with!

Hope you’ve got exactly the kind of plans you want this weekend – whether that’s an exciting, packed schedule, or a relaxing, empty one. But as always, hope it’s filled with grub, sweat, and….

Cheers!

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