Fried Eggplant

This is the only way I'll eat eggplant. Our 2 year old also loved it - he kept calling them 'cookies.'

Fried Eggplant

1 eggplant
1/2 cup flour
5 eggs
3 cups cornmeal*
3 tsp Italian seasoning (or any combination of Italian spices)
1 jar spaghetti sauce
1 cup canola oil

2 hours before cooking, peel eggplant, slice thin, and place in large bowl of water. Top eggplant with another heavy plate or bowl to keep submerged. Soak for 2 hours to remove bitterness.

At cooking time: Set out three medium sized bowls. Fill one with the flour, one with the eggs, and one with the cornmeal and Italian seasoning. Heat oil over medium low in large frying pan. Heat marinara over medium low heat.

Drain eggplant and place between layers of paper towel to dry. Take each eggplant slice, coat in flour, coat in egg, then coat in cormeal mixture. Drop into pan of oil. Fry on each side until golden brown. Remove and place on a paper towel to absorb excess oil.

Serve fried eggplant slices with marinara for dipping.

* You may also substitute seasoned breadcrumbs for cornmeal mixture for a crunchier texture.

Sauteed Kale

Kale is considered a superfood - but when we juiced it, it tasted like lawn. This sautee is actually pretty good and super healthy!

Sauteed Kale

1 bunch Kale, washed and chopped
1/2 medium onion, chopped
3 small cloves garlic, grated
3 tbsp shelled unsalted sunflower seeds
3 tbsp shelled unsalted pumpkin seeds
2 tbsp olive oil
1 cup brown basmati rice
2.25 cups water

In a small saucepan, add rice and water, bring to a boil. Reduce to simmer and cook 30-40 minutes.

In frying pan, heat olive oil. Add onions and garlic and sautee until tender. Add sunflower seeds, pumpkin seeds and kale. Cook until kale is tender and has reduced in size.

Serve sautee over rice.

** We have also made this recipe with swiss chard (another superfood) and it was just as tasty, a little less mild.