Mini Eggplant Parmesan

So when I went to the grocery store on monday I was wandering through the fresh produce sections trying to find good zucchini to pick when I saw eggplant and I thought "hm why I have a never tried to cook with eggplant before" and So I picked my self up a baby eggplant and spent the week contemplating what i should do with it. Now eggplant parmesan is the usual that would come to mind but I wanted throw in a kick to it change up the usual and so I thought of other ways I could work with it, eventually I stumbled on the idea of making it like a bruschetta and her I am. 

Ingredients: 

- 1 baby eggplant 

- 1 Can of Diced tomatos ( I got the green pepper and onion one from Delmonte)

- 1 egg

- Kraft Fresh Take Parmesan and bread Crumbs 

- Low Fat Mozzarella Cheese

So Kraft makes these nifty things for the person who is short on time they are genius! Shake and bake your way to plenty of opportunities with these babies and there are multiple flavors. 

Directions:

- Pre heat oven to 350 degrees

- Peal the eggplant and Slice it in to decently thin slices

- Egg the Slices of Eggplant then add them to the bag provided with fresh take and shake away

- Lay the breaded slices flat on a cookie sheet

- Bake for 30 minutes

- While the Eggplant is baking prepare the tomatos, Pour them in to a small sauce pan over low heat I like to add garlic powder or dried basil but thats up to you

- Once the Eggplant are baked take them out and scoop out a few tomatos to place on each slice of eggplant sprinkle on some shredded mozzarella 

- bake for another 5 to 10 minutes 

ENJOY! 

Let me know if you try out this style of eggplant parm and what you think! 

Stephaniexx

I love zucchini

So I am A huge!!! fan of zucchini it is probably my favorite vegetable and I will eat it any and every way possible. So last night while I was making dinner I decided that I would show you all one of my favorite ways to cook and eat zucchini. Now mind you I am in college and while I do live in an appartment I dont have a full fleged grill with me instead I have gods gift to non girll folk and that is a george forman and I can tell you that I use this thing all the time!!! because grilled vegetables are my favorite. 

First cut up the zucchini in to diagonal slices I try to make them thin because they cook faster that way but Im not a chef here so just slicing in a diagonal as best as possible works for me

After I cut the zucchini I put them in a large zipplock bag to which I add salt pepper, garlic powder, olive oil, and dried basil leaves

Now its time to shake!! I shake up it all in the zipplock back making zure that each peice of zucchini is getting coated

Then I lay them evenly out along the george forman and close the grill for about 10 minutes I check it periodically though because some of the really thin ones will cook faster 

Once they are soft and cooked through I take them off the grill and pile them on to my plate so this is my lovely dinner in total for last night I had breaded chicken that I baked the zucchini and potato wedges that I also baked if you would like a how to on either of those leave a comment below because I frequently cook them

later lovies