Welcome to my blog! I decided to start this blog to allow mass communication of anything fitness, nutrition and diet related. I will also be posting recipes here. So come check in periodically as I will be updating this site regularly!
Thanks for visiting!
Here is the first recipe of the day. I made it this weekend and it was really good! ENJOY!
Eggplant mozzarella appetizer
1 to 2 large eggplant, peeled and sliced in ½” thickness
1c greek yogurt
2 Rome tomatoes diced
1 can tomato paste
3-6 cloves fresh garlic
1 tsp Dried Italian seasoning
8oz package of shredded part skim mozzarella cheese
Peel and slice eggplant. Sprinkle salt and drain in coriander for 50 minutes. Heat ¼” to ½” thick layer of olive oil in a pan and lightly sautee 2 chopped cloves of garlic. Set aside 2 bowls and fill one with flour and the other with the greek yogurt and beaten egg. Dip the eggplant on both sides in the yogurt mix and then in the flour. Place in frying pan and fry until both sides are lightly brown. Set aside on a paper towel to drain off excess oil.
In a separate pot, heat 3 tbsp olive oil with fresh garlic and fresh diced tomatoes. Add tomato paste and about 1/3 to 1/2c water and Italian seasoning, and simmer on low for about 30 to 45 minutes to let flavors blend. If water is low or sauce it too thick, add more water to your liking.
Once sauce is done, in a casserole dish, layer a spoon of sauce. Then layer an entire layer of eggplant, top with mozzarella cheese. Continue to layer until the final layer is topped with mozzarella cheese. (You can sprinkle some parmeasan cheese too if you like)
In a preheated oven at 350 degrees, bake for about 15 minutes or until cheese is bubbly and slightly dark yellow. Cool and enjoy.