I am recovering from yesterday. One sore left shin and a sore right thigh. But other than that, it's all great. I guess it's the pain that goes with the thrill of finishing. I confirmed my time - 1:23:23 - I am happy with that - when I become an 'elite' runner - I will worry about the time. Good one - elite runner. That's good humour in the running circles - well not really, just between Maegan and I.
So, started this morning with a trip to the dentist. I dislike having my teeth cleaned, very much. I know that it's nice to have teeth cleaned, but the process of it all, I dislike very much. I think the lying upside down with my head tilted back, and the flouride is yuck.
Ok - I am running behind here, just realized that. Not sure where the day went - so just going to add a new fave that I will definitely make again. I looked online for an idea, and just twisted it up, and it turned out pretty good.
I love eggplant! I love the colour of it - the beautiful colour that nature creates - do you ever think, how does that happen?? Amazing.
1 eggplant* - thinly sliced into rounds or lengthwise
1 zucchini - thinly sliced into rings
1 cup of bread crumbs - I used panko this time, but would probably use whole wheat next time
1 bottle of pureed tomatoes - probably around 2 cups (600ml) - the one I used had basil in it too - love this stuff.
Shredded mozzarella - just pick the amount you want - I used low-fat and it was really good.
Parmesan cheese - 1/2 cup
*I cut this into the thin rounds - but I may try cutting them lengthwise next time, as breading the rounds, took quite some time.
Pre-heat oven to 400.
Prepare two bowls - one with the bread crumbs and one with the eggs. Line baking sheets with parchment paper - so much easier to clean. Dip the eggplant and zucchini into the beated egg (I used one egg at at time - you may need more than 2 eggs) and then dip the vegetables into the breadcrumbs. Once they are all done - bake them in the oven for 10 minutes - 5 minutes each side.
In a baking dish, pour 3/4 cups of the tomato puree. Cover the tomato puree with one layer of the eggplant, you may want to add a few extra to do another layer - just depending on the size of your dish and how much zucchini and eggplant you have. Then add 1/2 of your shredded mozzarella and 1/2 of the parmesan. Then repeat this again with the tomato puree, zucchini and if you have any eggplant leftover. I then added a bit of the remaining puree and then topped it with the cheese.
I baked this for 35 minutes - when the cheese was nicely browning.
Chris LOVED this. He rated this a 5!!!! He said that he doesn't like eggplant - but he loved this. I would love you to try this and let me know how you liked it - and if you altered it in any way.
I hope you all had a great day. I am still planning on posting pictures of some of the meals that we had in Mexico - and my thoughts of what I think that the recipes are. Stay tuned.
Tomorrow is a run-free Tuesday. Don't worry I won't go into withdrawl. I will be celebrating our Tuesday run - at a wrap up party - should be a good time.
Think positively, smile like you mean it, be good to yourself and others.