Well, I am officially on day 10 of Jillian Michael’s 30-day shred!
What does that have to do with this deliciously cheesy recipe for Eggplant Parmesan, you might ask? Well, in addition to working out every single day (even if it’s only for 20 minutes), I’m changed my diet big time.
I’ve talked before about how my typical workday used to start with big carbs (and when I say big carbs, I mean pasta, breads, cereal, crackers, potatoes) and end with big carbs. It was nothing for me to have cereal for breakfast, toast or crackers as a snack, pasta as lunch, more crackers as a snack, maybe a donut, and then pasta again for supper, and a whole bag of microwave popcorn with extra butter after dinner.
Now that I’ve been almost completely big carb-free for almost two weeks, I already feel different. I can’t believe I used to eat like that every single day. I had one cheat day last weekend when my parents were in town, and I felt awful after putting junk like poutine and pulled pork grilled cheese and chicken avocado eggrolls and ginger pork postickers into my body.
I know. All of that sounds SO DELICIOUS, right??? I’m with you.
BUT I’m learning that what sounds delicious actually doesn’t make you feel good afterwards. I felt like CRAP after I woofed down my poutine and pulled pork grilled cheese. I regreted indulging for sure. Should have had a salad!
And now, clearly, I am substituting carbs for CHEESE. (Kidding.)
It is definitely challenging to come up with supper and lunch ideas without big carbs though. I gravitate towards pasta, mostly because of habit. Eggplant Parmesan is actually something I first had in the university residence cafeterie. I know what you’re thinking – gross. But it was SO GOOD. (All the food was pretty good there actually, if you’re okay with eating the same damn thing day in and day out.)
I’ve always like Eggplant Parmesan better than Chicken Parmsean. Call me crazy – I don’t mind. This is a super fast weekday dinner and just as satisfying without the meat!
- 1 egg, beaten
- 1 small eggplant, cut into 1/2-inch slices
- 1/2 cup Italian breadcrumbs
- 1 cup shredded cheese (I used marble)
- 1 cup tomato sauce
- Salt & pepper, to taste
- Olive oil, for frying
- Heat a large frying pan with a little olive oil. Put the breadcrumbs on a plate. Dip eggplant slices into the egg and then coat them in the breadcrumbs. Fry up the coated eggplant slices in the frying pan. Cook until golden brown. Transfer to a greased baking fish and pour tomato sauce over top until covered. Top with shredded cheese. Bake for 35 minutes at 350 degrees.