Sunday, March 10, 2013

Thats Amore!

Beautiful weekend filled with love up here in New York.  Ahhh.  Life is such a wonderful blessing...and I need to remember that more often!  What more could I want than....
A weekend full of sun and sweater (NOT JACKET) weather
A wonderful snugglicious husband
An active, healthy, kicking baby
A 50 minute run OUTSIDE! without multiple layers...and running capris that still fit!
A great time with some family members we haven't seen in way too long
A scan gun adventure at Target and Kohls where multiple people congratulated Greg and I on our upcoming wedding (errr....maybe I should wear the fake belly next time!)
And food.  Delicious, homemade, wonderful dinners.  A traditional meatloaf.  A mushroom meatloaf (recipe soon!).  Roasted potatoes.  Pulled pork.  Peanut Butter brownies.  And my personal favorite, eggplant parm.
Now, this isn't to be confused with fried, breaded and oily eggplant parm that you can get at some restaurants.  Nah.  At casa Glaser, we like it fresh, simple, and light.  And simple, too.  Of course. 

Au naturale Eggplant Parm

1 medium eggplant, sliced into coins
1 cup tomato sauce
1 tbsp. garlic
1 tsp. parsley
2 cups spinach
1/2 cup skim mozzarella cheese

Slice up your eggplant and place on a baking tray.  Broil for 5 minutes, flip and repeat.  This draws the moisture out  of the veggie and makes it nice and firm, rather than a mushy mess.  Spray a round baking dish with olive oil spray, and layer half of eggplant slices, spinach, garlic, sauce, and cheese.  Repeat.  End with cheese.  Sprinkle parsley on top.  Bake at 400 degrees covered for 45 minutes, then uncover and broil for 5 minutes to brown the cheese.  Let set for 5 minutes, then serve warm.

Now....let's be real.  Veggies are great, but cheese makes the dish.  And I won't kid a kidder.  I ate the whole damn thing.  Hey, veggies are good for you, right? :-P  Love. love. this dish.  Super healthy, super filling, and old school Italian feel.  And that's amore.
What are you loving this weekend?

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