About two months ago I cut all meat except fish out of my diet. I had just been feeling terrible for quite some time. No energy and bloated all the time. After about a week of doing this I felt so good. I wasn't bloated and I had a ton more energy. It was hard to do at first and I will tell you straight up right now that I have tried adding meat back to my diet a couple of times and, I don't like the feeling I get the next day. In all honesty, it makes me feel like crap. So I think I safely say that I am a pescetarian. I just learned that word. I kept calling myself a "vegetarian but still eat fish." Little did I know there was a name for that. I guess we learn something new every day don't we.
Here is my problem, I have no clue what to make. I love portobellos and salmon but I can't live off of that. I've done the occasional bean and cheese burrito too.
Here is the awesome part, I am now a carrot lover. If you know me, you know that in the past I have hated vegetables and especially carrots!
There is one vegetable that has always intimidated me.
It's eggplant. It's a beautiful vegetable but I had no clue how to prep it, until recently. I didn't know if it had to be peeled and such. Are there seeds that need to be removed? Well a friend from work told me how to do it. So I ventured out. I made eggplant parmesan. Oh my gosh it was soooo good.
Here is what I did. I cut up the eggplant. There were seeds but I didn't remove them and it was fine.
I then dipped the slices in an egg wash and then into italian seasoned bread crumbs. I fried them in melted butter until they looked crispy.
Then, I layered the slices about 3 high with spaghetti sauce and a slice of mozzerella between each layer.
I topped it with another spoonful of sauce and shredded parmesan. I baked them at 350 degrees until the cheese was melted, bubbly, and browned. I served it with roasted broccoli and cauliflower, pasta (could have done without), and artisan bread. Oh my gosh, so good I tell you. I am now a fan of eggplant.
If you have a favorite vegetarian recipe, please share it with me!