Striving for Health & Fitness:): 01.30.09 Lunch

1.30.2009

01.30.09 Lunch

After my shopping trip to Whole Foods I went to Rainbow Foods and bought six more cans of low sodium soup because they have a really good sale...$5 off when you buy 5 cans plus I had coupons ($13.50 - $5 - $2 - $1 = $5.50.

Also bought Japanese Breadcrumbs $2, Wheat Crackers $3, Oatmeal (B1G1 Free) $2.50, 2 cans Turkey Chili $2, SF Orange Drink Mix $2.50, V8 Juice $2.50, Dannon Light & Fit $3, Blueberries $3, 3lbs Chicken Breast at $1.99/lb, Lean Turkey Sausage 3.50, 2 Ltrs Diet Canada Dry $2.50, Duffy's Crumpets $2.50 and a Mixed Berry Powerade Zero 79 cents. Did my Valentine Card Shopping too...$12 for 4 cards after B3G1 Free:) $55.00

Ran into Walgreens next door and got a nice box of Russell Stover Sugar Free Valentine Candy for half price, a package of Sugar Free Heart Peeps, got another bottle of my new favorite Curel Lotion ($1 off coupon) and got 6 South Beach Diet Bars on clearance for $1 each! $20

Ate the package of Peeps and drank the Powerade Zero in the van on the way home...

Got home and made Eggplant Parmesan for lunch!

(2 medium eggplants cut into rounds, 1 can NSA Hunt's Sauce, 8oz container of mushrooms, 4oz mozzarella cheese, 1/4 cup parmesan cheese, olive oil, Japanese Breadcrumbs and one IKEA roasting pan with rack)

I cut the eggplant into rounds, salted both sides because the salt helps take the moisture out of the eggplant, placed them on the rack in two layers with plastic wrap in between and then weighted the eggplant down with soup cans to help drain the bitter flavor...let it sit for 30 mins.

I rinsed the salt off of the eggplant and dried it.

I got the egg mixture and japanese breadcrumbs ready.

Heated the pan on medium with olive oil, Dipped each eggplant round into the egg mixture, then the breadcrumb mixture and placed them in the pan and fried until golden brown.

Placed the eggplant rounds on the rack to drain.

Took out my IKEA shallow roasting pan.

Lined it with 1/2 cup Hunt's NSA Sauce.

Placed six eggplant rounds on the sauce, put sauce on the eggplant, layered about 6-8 mushrooms on top of that, then sprinkled some mozzarella cheese.

For the second layer I put six more eggplant rounds, used another cup of sauce, about 6-8 mushrooms per round and sprinkled some more mozzarella cheese.

For the final layer I put on one more layer of eggplant rounds, another cup of sauce, the rest of the mushrooms, sprinkled some mozzarella cheese and then sprinkled 1/4 cup parmesan on top.