Yum - oven-baked eggplant pizza slices w/ a large salad. I sliced eggplant into thick slices and lined on a glass casserole dish (I used two of them) which was rubbed in olive oil. I covered each eggplant w/ a little of the oil (it loves to soak it up) and seasoned w/ paprika, rosemary, a little salt and pepper. After baking for 20 minutes or so at 350 degrees, I drizzled with marinara and topped w/ cheese and returned to the oven until cheese was melted (~3 minutes). I prepared a salad of mixed greens and arugula, topped w/ vine tomatoes, pumpkin seeds and cottage cheese (2% Daisy Cottage Cheese).
Who loves breakfast for dinner? Or as my friend Jason B. would say "Brinner". This creation was made last week and enjoyed after a busy day of early morning training, computer work, speaking to HS kids at a school on healthy eating for an active lifestyle and then more computer work. Two slices fresh bread (in our house, you will only find fresh bread and the occasional pita bread. With Karel growing up in Europe, fresh is best and although not "typical" in US, I've grown to love this new yummy eating habit) prepared w/ 1 whole egg and 2 egg whites topped w/ cranberries, almonds and cinnamon and roasted pears (prepared on same pan in a little olive oil). 1 sunny side up egg on sauteed spinach in olive oil. Typically, I top my french toast w/ PB, yogurt or frozen fruit (lightly cooked in microwave until soft). I don't do the sugar-free stuff (syrup, jelly, etc.) so if I need a smoother spread, I'll do real maple syrup, honey or jam.