Actually, we didn’t eat all that badly during Christmas or New Years. All the dinners we had at Christmas were VERY good although it was more the stick-to-your-ribs kind of food. DH and I are both really good at skipping deserts in favor of loading up on the “real” food (Mashed potatoes and gravy anyone? Seconds? Thirds?). But I will admit that this year, I snuck a few extra cookies… We actually missed out on the New Years pig-outs since we were home with our sick little baby. BUT, you know how it is. Your busy, on the road, out shopping – let’s grab something fast and easy.

So I went grocery shopping a few days after Christmas and LOADED my cart with fresh fruit and vegetables.

My first shopping trip. Don't worry - we have lots of frozen meat from DH's deer to add to our meals. We do try to eat plenty of meat for iron and protein.

My first shopping trip. Don’t worry – we have lots of frozen meat from DH’s deer to add to our meals. We do try to eat plenty of meat for iron and protein.

Vegis go fast around here and a few days later, I was back for round 2 and completely filled my fridge again. I LOVE seeing all the colors in there and all the variety. Vegis go wayyyy beyond carrots and celery (although celery is pretty hard to beat for me) and I have had fun cooking them up in new ways.

My fridge after my second shopping trip.

My fridge after my second shopping trip.

This recipe for Eggplant is one I started making awhile back and DH and I LOVE it. Tru loves eating the eggplant too and it just does my heart good to see him eating it. This tastes something like the eggplant parm from Olive Garden. Thanks to my very cool non stick pans, I really can make this without using ANY oil for frying but this time I did use a little oil. If you want to make it healthier, try using coconut oil for frying. 🙂

I am now going to use big words and have an intimidatingly clean kitchen. You have been warned. 

Step 1: Wash, peel and slice your eggplant. I usually cut it about 1/4 inch thick.

Sliced eggplant.

Sliced eggplant.

Step 2: Assemble all your breading ingredients on super fancy paper plates. Makes clean up easy and fast. You will need: flour, at least 2 eggs for a large eggplant and bread crumbs. I have used italian flavored crumbs in the past but I actually prefer just the traditional. Feel free to experiment. 🙂 Dredge the slices of eggplant in flour, send them for a dip in the eggs, and plop them into the bread crumbs for an even coating. Also admire my super clean counter.

Flour, egg, and bread crumbs.

Flour, egg, and bread crumbs.

Step 4: Drop those yummies into a frying pan at around medium heat and fry until lightly browned on both sides.

The happily frying eggplant.

The happily frying eggplant.

Step 5: Set them on a paper towel to drain.

Finished and draining the oil off. Like I said, you could use a healthy oil like coconut or, if you have good quality non-stick pans, you could just forgo the oil entirely.

Finished and draining the oil off. Like I said, you could use a healthy oil like coconut or, if you have good quality non-stick pans, you could just forgo the oil entirely.

Step 6: Maybe I should have mentioned sooner that you need to have spaghetti noodles boiling and sauce heating up during this time. ….. I like to put the eggplant on top of spaghetti and top with sauce, mozzarella cheese and of course, parmesan.

The finished product on my super fancy paper plates. Normally I would sprinkle with parmesan cheese but I was out the day I made it.

The finished product on my super fancy paper plates. Normally I would sprinkle with parmesan cheese but I was out the day I made it. Admire DH’s handsome feet.

So, that sums up my recipe for the day. I hope you enjoy it as much as we do. I suggest serving with a side salad and garlic bread. 🙂 YUM!!

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