Eggplant

Since we have begun to eat a much more vegetable based diet I have come to LOVE eggplant. It has a great flavor (almost nutty?) and texture if you pick a good one (pick them like zucchini, not too big because there will be more seeds and make sure it's firm). Lately some of our favorites are veggie fajitas and eggplant Parmesan and I've even got pictures!

Veggie Fajitas

1 small eggplant (or half a large)
1 zucchini
1 yellow squash
1 red bell pepper
1 onion
Olive oil
Flour Tortillas
Refried Beans
Sour Cream
Guacamole
Lettuce
Tomatoes

Chop to desired size (bite size or a little bigger) and saute in olive oil starting with the onion and ending with the eggplant. Cook until all vegetable are soft. Warm the flour tortillas and serve with desired toppings.

Eggplant Parmesan

2 small eggplant (or 1 large)

1 egg beaten

Breadcrumbs (seasoned or unseasoned)

Olive oil

1/2-1 jar marinara sauce

8 oz mozzarella cheese

Parmesan cheese

Spaghetti noodles

Slice eggplant to desired thickness (I like mine on the thin side). Dip in egg and then in bread crumbs and fry in olive oil. Note: you can also bake the eggplant on a cookie sheet for about 10-15 minutes each side