I have been loving my subscription to ‘Vegetarian Times’ and both of these were inspired from there.
1 cup spaghetti sauce, divided
2/3 cup bread crumbs
2 TBS canola oil
2 small eggplants, cut into 1/4 inch strips
2 eggs, beaten
1/4 cup Asiago cheese
2 TBS Parmesan cheese
1 tsp dried basil
salt and pepper
Preheat oven to 350. Spread half of the spaghetti sauce in the bottom of a baking dish. Heat oil in a nonstick pan over medium high heat. Dip the eggplant slices in the egg and then in the breadcrumbs. Cook slices in a single layer in the oil for about 2 minutes on each side. Remove to a plate lined with paper towel to drain. Place half of the eggplant slices in a single layer in the baking dish and sprinkle with half of the cheese and seasoning. Repeat this step with the remaining ingredients and the remaining sauce.
Bake for 15 minutes, or until golden brown.
Whole wheat basil couscous
2/3 cup whole wheat couscous
1/2 cup finely chopped green onions
1 cup of yellow pepper
1/2 cup finely chopped basil *
1/2 tsp cinnamon
Heat a pan over medium heat and add the couscous. Toast for 3 to 4 minutes, stirring occasionally. Transfer to a plate.
Spray the pan with cooking spray and saute the green onions for about 2 minutes. Add the peppers, basil and cinnamon and saute for another 2 minutes. Add 1 1/2 cups of water and bring to a boil. Add the couscous and simmer on low heat for about 5 minutes.
* I froze a ziplock bag full of fresh basil this summer while it was in season. I wasn’t sure how well I would be able to use it in recipes. For this recipe I took a handful out of the freezer and crumbled it with my hand. It worked perfectly!
Source: WFM 1-10