What In Your Bag?

 In Blog, Fit n Free Meals, Fit-n-Freestyle Trainer Recipes

In this weeks’ ERA bag (Eat Right Atlanta) there was a vegetable I had not purchased often but always ordered when my husband and I would go out to eat; Eggplant.  It’s mainly because I didn’t think the children would like it and I didn’t know what to do with it.  So I did some research. I found several great recipes.  This is a recipe I converted to a healthier version that tastes amazing.  It was served with my Sausage & Kale soup which is delicious.  Here’s what you’ll need.  It’s simple.


Open Eggplant Melt

Whole Grain Ezekiel Italian Style loaf of bread  (Whole Foods bakery fresh section) sliced length wise or regular sliced Ezekiel bread

1 Eggplant cut into 1 inch slices

2 cups of store bought sauce (your choice, choose a healthy one)

1 sliced onion

12 cloves garlic sliced

1 sliced tomato

16 ozs. Mozzarella cheese

1/2 cup Colby cheese or Mexican queso (soft melting cheese)

Ezekiel bread crumbs from the well of the sliced loaf

2 eggs

1/4 tsp black pepper

1 tsp coarse salt

tbps Olive oil

Heat oven to 475*. Slice Ezekiel loaf lengthwise and dig out half of the center creating a well.  Crumble bread removed from the well of the loaves in a blender or food processor until you have a fine crumb. Place breadcrumbs in a pie pan or pie tin.  In a separate bowl scramble your eggs and add salt and pepper blending well.  Brush the cookie sheet with olive oil.

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Dredge your eggplant slices in the egg and then the bread crumbs and place on oiled cookie sheet.  Place in 475* oven until golden brown for about 20 minutes.  While eggplant is in the oven put a layer of sauce in the wells from edge to edge. Saute your onions and fresh garlic in remaining olive oil until onions are translucent.





Remove golden eggplant and layer it lengthwise in the well on top of the sauce.  Mix together the cheeses and generously cover the surface of both loaves with cheese. Place in the oven until the cheese just begins to melt. Briefly remove the loaves to spread the onion and garlic mixture on top of the cheese.  Add the tomato slices on top and return to the oven until the cheese has small scattered brown spots. Cut in slices and serve immediately while standing at the oven before it cools off because you can’t wait to taste it.  Oh, that’s what I did, but you can at least grab a plate.





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