Easy eggplant parm

God bless my friend Barbara, she likes easy, and delicious. She served this at girls night out dinner at her house and I was quite amazed at its simplicity and deliciousness.  This is one of the first recipes I tried, but I have to admit, growing up Italian, eggplant parm was nothing like this. It was always very fried, very greasy and very dense - made in a lasagna pan for the whole family, and it was big (both the family and the parm).

Here's an easier, quicker version that can be frozen on the tray you bake it in, just perfect for single life. Just remove a slice or two and stick it in the microwave to reheat and serve with arugula and tomato salad on the side.

Barb's Easy Eggplant Parmesan

1 large eggplant

2 eggs

salt

pepper

powdered garlic

italian seasoning

2 C whole wheat breadcrumbs

Olive oil spray

1 15-oz container ricotta cheese

8 oz shredded mozzarella cheese

1 small jar of prepared marinara sauce (I know, real Italians make their own marinara)

Preheat oven to 450 degrees.  Spray a cookie sheet with olive oil spray.

Beat eggs with seasonings.  Slice eggplant 1/2-inch thick.  Dip eggplant slices into egg mixture, dredge in breadcrumbs.  Place on prepared baking sheet.  Spray tops with a little more olive oil spray.  Bake on lower rack about 10 minutes, flip and bake another 5 minutes.  Remove from oven and let cool.

Spread ricotta cheese over each slice.  Top with a tablespoon of sauce.  Sprinkle mozzarella on top and bake for about 10 minutes, or until the cheese melts and starts to brown.  Remove, cool, enjoy.  Serves 4-6 easily.

Can be frozen right on the baking sheet and covered with foil.  Remove frozen slices with a spatula and place on a dinner plate.  Microwave it for a minute or two and enjoy!!!

Welcome to my food blog

Ok, so some vegetarians won't eat eggs.  I have to admit the eggsalad moniker is left over from an old blog I created but never really used.  When I tried to find a suitable name for my vegetarian food blog, all the ones I liked were taken, so I stuck with eggsalad.

Anyway, I gave up eating meat and chicken and started doing yoga about eight months ago, mostly to cope with the loss of a 30-year marriage and relieve the stress and anxiety of facing the future as a single woman.  It was the best thing I could have done (both kicking him out and changing my perspectives on food), and I have been amazed at the changes in my body.  Not only did I lose 60 pounds without ever being hungry (260 if you count him), I feel healthier, have more energy and quite frankly, I look great.

I do not profess to be a vegetarian goddess, but I am a gourmet cook.  I have so enjoyed some of the new recipes I've created (with a little help from the Internet and my favorite chefs) that I feel compelled to share them with you.

So, I hope you enjoy my entries.  Please try some of these recipes and feel free to post your thoughts about food, freedom and obtaining inner peace.