The eggplant parmesan recipe would take a while to do start to finish so I cooked the eggplant in advance and refrigerated the slices. That way, when we got home in the evening, I just popped the eggplant back in the oven for about 5 minutes to crisp, made the dish and cook for 15 minutes - a lot easier on our evening!
This week's menu plan has a birthday celebration (chocolate Guinness cake with Bailey's Irish cream icing, combining my love of chocolate and my husband's love of Guinness), a last burst of summer with tomato gazpacho, leftover vegetables for stir fry and finally, a bit more Latin food in our life, thanks to my cousin Dan for sending some recipes! I'm really excited to try these recipes. Also, I really hope we get around to making the shrimp and grits finally because I've been wanting to try them for weeks!
Also, this is my last week before I start my new job! We are really excited about it and feel so blessed by the Lord's provision. I've loved being at home but really excited to start working again! This, of course, means that meals might have to be shorter and quicker during the week (more people can relate to that idea, anyway!) and save the more elaborate dishes for the weekend.
Taken from: Martha Stewart
Serves 4 (I halved the recipe as it originally served 8. It would be really easy to make it for 8 and freeze for future meals!)
- 1 large egg
- 1/4 cup + 2 Tbsp. whole wheat breadcrumbs
- 1/4 cup + 2 Tbsp. finely grated Parmesan (additional 2 tablespoons for topping, optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Coarse salt and ground pepper
- 1 large eggplant or 2 small (1 1/4 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups marinara sauce (store bought or homemade; you can use this recipe for Martha's Chunky Tomato Sauce if you'd like)
- 1/2 cups shredded mozzarella
-Preheat oven to 375 degrees. Line 2 baking sheets with aluminum foil (to reduce cleanup) and spray with cooking spray; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Friday: butter chickpea curry, beef samosas, coffee cake for dessert (and breakfast IF there's any leftover!)
Saturday: fish tacos with avocado relish, black bean and corn salad
chocolate stout cupcakes with irish cream frosting for dessert
Sunday: gazpacho with tomato chickpea crostini
Monday: chicken stir fry
Tuesday: shrimp and grits with homemade polenta
Wednesday: pasta with spicy sausage and spinach (Everyday Italian cookbook)
Thursday: Spanish Tortilla
Friday: Greek meal: chicken skewers, tzatiki, Greek salad
Saturday: rice and beans (thanks to my cousin Dan!)