Healthy Eggplant Parmesan Bake

Ingredients:

• 2 Large Eggs
• 1 Cup Dry, Plain Breadcrumbs
• 1 Cup Grated Parmesan Cheese
• 1 tsp oregano
• 1 tsp basil
• salt & pepper
• 3 Ibs Eggplant (approx 2-3 eggplants) peeled and cut into 1/2 inch rounds
• 72 ounces Tomato Sauce.  (you can use your favorite store bought OR make your favorite marinara)
• 1 1/2 - 2 cups shredded mozzarella

Instructions:

Preheat Oven to 375.
In a shallow bowl whisk together eggs and 2tbs water.
In another shallow bowl mix together breadcrumbs, Parmesan cheese, oregano, basil, salt and pepper.
Dip Eggplant Pieces in egg-wash coating evenly- let excess egg drip off.  Dredge through breadcrumbs and coat evenly on all sides.  Place Eggplant on baking sheets.
Bake 20 Minutes or until golden brown.  Turn and bake an additional 20 minutes or until golden brown.
Remove From Oven.
 Cover bottom of (1) 9 x 13 pan or (2) 8 x 8 pans with sauce.(approx 2 cups).
Arrange Eggplant in dish in a layer overlapping slightly.  Top with 1/2 cup mozzarella.  Top with Sauce.  Repeat Layers until no more eggplant/sauce left.  You should end with a layer of sauce. Sprinkle top with Mozzarella and a little Parmesan.
Bake 25-30 minutes or until bubbly.  Let stand 10 minutes before serving.

* if you chose to assemble this in (2) 8 x 8 pans you can freeze one of them for later!

Source: melissafallistestkitchen

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Recipe: http://www.babble.com/best-recipes/blueberry-lemon-scones-for-afternoon-tea/

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Baked gnocchi with bacon, tomato and mozzarella

Recipe type: Dinner, Pasta, Gnocchi, Comfort food
Prep time:  10 mins Cook time:  30 mins Total time:  40 mins
Serves: 2-3

Recipe: http://simply-delicious.co.za/2013/07/16/baked-gnocchi-with-bacon-tomato-and-mozzarella/

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Source: http://chocolatecoveredkatie.com/2012/06/26/cake-batter-energy-bars/

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Olive Garden Zuppa Toscana Soup

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Source: http://plainpoor.wordpress.com/2013/08/20/olive-garden-zuppa-toscana-soup/

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