Flavorful Garlic Parmesan Baked Eggplant

Introduction

Baked eggplant with garlic Parmesan breading & LOTS of seasoning for a flavorful side dish.

Minutes to Prepare: 15                                                                 

Minutes to Cook: 23

Number of Servings: 4 (About 4 disk/pieces each serving)

Ingredients

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh) 
1/2 Cup Progresso Italian Style Bread Crumbs
1/4 tsp Black Pepper
1 tsp Garlic powder
1 tbsp Grated Parmesan Cheese
100% Extra Virgin Olive Oil Cooking Spray
1 tsp Onion powder
2 tsp Italian Herb Seasoning 
1/2 tsp Paprika
1/2 tsp Salt

Tips

When I flip them over after 15 minutes, I like to sprinkle them with salt & pepper before sticking them back in the oven. This isn't necessary, especially if you are watching your salt intake.

Directions

Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander & set over baking sheet, let sit for at least 30 minutes, for water to drain. Pre-heat oven at 400 degrees F.

Mix breadcrumbs, spices (except Paprika) and Parmesan cheese in a bowl, then spread onto a plate. (I just mix mine on the plate)Then lay them out on a foil lined baking sheet. Spray each piece with Olive Oil Cooking Spray, flip over and spray the other sides.

Press each eggplant disk into the breadcrumb mix, flip and do the same to the other side. Place on aluminum foil or parchment paper lined baking sheet. (I line a separate sheet & do not use the same foil lined sheet they were on when sprayed). Sprinkle the tops with the paprika.

Bake in 400 degrees oven for 15 minutes, then flip each disk and baked for 7 more minutes. After 7 minutes. The eggplant should be golden brown and the breading crispy, if not (as oven times vary - flip and bake 2 minutes, then flip and bake an additional 2 minutes).

Serve as side dish, appetizer or use in eggplant Parmesan.

Serving Size: Makes 4 Servings (About 4 pieces/disks each serving)

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 96.2

• Total Fat: 1.2 g
• Cholesterol: 1.0 mg
• Sodium: 533.6 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.6 g
• Protein: 4.1 g

BEST Layered Bean Dip

This dip will be the hit at ANY party or gathering! I made this  for a Halloween Get-Together & it was gone before anything else - I wish I had made two dishes instead of just the one!

Ingredients: 

1 C. (16oz) Refried Beans
1 Container (16oz) Sour Cream
1 Pkg. Taco Seasoning Mix
1/4 C. Green Onions
2 C. Shredded Cheddar Cheese ~OR~ Mexican Cheddar Jack Cheese
1 C. Prepared Guacamole
1 C. Salsa ~OR~ Chopped Tomatoes (I've made it BOTH ways)
1/2 C. Jalapenos
1/2 Sliced Black Olives
Tortilla Chips for Dipping

Directions: 

1. Spread the Refried Beans in a Casserole Dish.

2. Top the Beans with the prepared Guacamole.

3. Mix Sour Cream, Green Onions and Taco Seasoning in a bowl until well blended. Then spread on top of the Guacamole. (You can ALSO Reserve the Green Onion for the topping, but I like to mix it into the Sour Cream.)

4. Top the Sour Cream with Cheese; then add Salsa (or Chopped Tomatoes). Next add the Black Olives and Jalapenos.

Roasted Brussels Sprouts

Ingredients:

1 1/2 lbs. Fresh Brussels Sprouts, ends trimmed and yellow leaves removed
(I made this with Frozen Brussels Sprouts from the Grocer's Freezer section - as I DON'T DO Brussels Sprouts - they were for the kids and husband!)
3 Tbsp. Olive Oil
1 tsp. Kosher Salt (Kosher Salt is VERY important - NO OTHER Salt will do!)
1/2 tsp. Ground Black Pepper

Directions:

1. Preheat oven to 425 F.

2. Place Brussels Sprouts, Olive Oil, Kosher Salt and Pepper in a Gallon Size Storage Bag (or larger if you can find one). Seal the bag tightly and shake to coat evenly. Pour the contents of the bag onto a baking sheet and place on center oven rack.

3. Roast in the Preheated oven for 15-20 minutes, shaking pan every 5 minutes for even browning. Reduce heat if necessary to prevent burning. Serve immediately.

Since I do not eat Brussels Sprouts, I cannot attest to whether these are a good eat or not. My husband said they were "Alright" and my youngest son (who LOVES these things) said they were "Great"! Since I don't eat these, if you make this recipe and have any tips to add, please leave a comment on with your tips. Thank you! 

Parmesan Baked Squash and Zucchini Spears

Ingredients: 

2 Each Zucchini and Squash, quarted lengthwise
1/3 C. Grated Parmesan Cheese (You can use the powdered Parmesan that we sprinkle on our pizza or Spaghetti - but it really is better with the Grated Parmesan).
1/2 tsp Dried Thyme
1/2 tsp. Dried Oregano
1/4 tsp. Garlic Powder
1/2 tsp Kosher Salt or Sea Salt
1/4 tsp. Ground Black Pepper
1Tbsp. Olive Oil

Directions: 

1. Preheat Oven to 350 F. Line a baking pan with parchment paper, then lay an oven safe cooling rack over the parchment paper. Rub the cooling rack with 1/2 the Olive Oil to coat and set aside.

2. In a small bowl, combine the Parmesan cheese, thyme, oregano, garlic powder, Kosher Salt, and pepper.

3. Place the sliced Zucchini and Squash in a medium mixing bowl and drizzle the remaining olive oil over - tossing to coat evenly. Then add the Parmesan and spice mixture - continue to toss until coated evenly.

4. Place the Zucchini and Squash spears onto the prepared cooling rack on the baking sheet.

5. Sprinkle any remaining Parmesan and spice mixture over the top. (If I have none left in the bowl, I sometimes will make more just for the added flavor).

6. Place into the Oven and Bake until tender - about 15-18 minutes.

Obviously, Jeff (My husband) and I enjoy eating a lot of squash and zucchini. You'll probably see several different recipes here for "Roasted" Squash and Zucchini, or "Baked" Squash and Zucchini - each recipe is a little different. Squash and Zucchini both have GREAT nutritional benefits - Both Squash and Zucchini can help control diabetes, are an excellent source of antioxidants and Vitamin C, have anti-inflammatory properties that can improve heart health and they are both LOW in calories and carbs!

Turkey Bacon Wrapped Asparagus

Ingredients: 

10 Stalks Asparagus
5 Slices Turkey Bacon
Olive Oil
Salt, Pepper, Onion Powder & Garlic Powder (To Taste)

Directions: 

1. Preheat Oven to 375 F. Wash the asparagus really well and discard any dead pieces.

2. Cut each strip of bacon in half (length wise). Lightly brush each stalk with Olive Oil. Then, Lightly season the asparagus stalks and wrap the bacon around them. (You can secure the ends with toothpicks if you prefer).

3. Season the bacon wrapped asparagus, once more (UNLESS you don't like a whole lot of seasoning - then you can omit this).

4. Place the asparagus on a wire rack. Then place the wire rack on a baking sheet. (The wire rack ensures even cooking and you can avoid having to turn asparagus during cooking. IF you don't have a wire rack, placing the asparagus on a baking sheet is fine, but be sure to turn the asparagus during cooking about every 6 minutes). Bake for 25 minutes and serve immediately.