Here’s a meal I’ve made once before. They were delicious then and pretty amazing now.
If you’re a fan of Eggplant Parmesan, then I believe you will enjoy this deconstructed version of my favorite italian classic. Just a tad healthier and finger food friendly.
Start with a whole eggplant that is then cut long ways in to ‘fry’ like shapes.
Whisk a single egg with a little milk in one bowl and combine a cup of flax seed and almond meal with a generous amount of oregano, salt, and pepper in another.
One dip in the egg
Another in the flax mix
Bake at 415 for 20 minutes
I like to dip the fries in marinara sauce to get the full Eggplant Parmesan effect.
On the side I randomly threw in a slice of cheese (that I wrapped around some of the eggplant fries – a fabulous idea) and a few olives.
Plus a leftover Cornbread Muffin from last night.
A few people were asking about the cornbread recipe, but I really just followed the recipe on the side of the Publix Cornmeal Bag. I left out the lemon zest and blueberries the recipe called for and added some frozen corn instead. Unfortunately I can’t find the recipe online.
I have a meeting downtown this afternoon as well as a well deserved return to Hot Yoga! It’s been a month since my last practice and I’m a little nervous my endurance has depleted itself.
Wish me luck!