We've officially made it a full week with healthier eating. There have been high points (losing 4 pounds in a week) and there have been low points (drooling and whining in the bakery section at The Fresh Market), but hopefully we're on the right track. I would never think I would say this, but I actually am enjoying running. It's not the easiest thing in the world with a stroller and a dog in tow, but they keep me motivated and laughing during my run.
In our continued quest to make healthy, but still fun dishes, we made a twist on eggplant Parmesan and came up with these eggplant "sliders." They were a cinch to make and really good. They'd make a great dish for a party because they could be made ahead of time.
Start by peeling one eggplant and slice it into 1/2 medallions. Heat 4 tablespoons of olive oil in a large frying pan over medium-high heat.
When the oil is hot enough, add the eggplant and season with salt.
Saute on each side for about 6-7 minutes.
Once eggplant is cooked through and nicely browned, let rest on a paper towel for a few minutes. Let them come to room temperature before assembling.
To assembly, take one slice of eggplant and put one small spoonful of crush tomatoes (or a tomato slice), then one slice of fresh mozzarella, then top with fresh basil, and finally add the second eggplant slice.
Now are these better then breaded and fried eggplant drenched in tomato sauce and cheese and served with a heaping bowl of pasta (carb withdrawal...)? Definitely not; but are they a good substitute? For sure! It made for a fun dinner last night, and along with a glass of wine, it was a great night (and Carter slept through the night...yay!).
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