You haven’t had cabbage like this!

I love Pinterest. I do. I find my to do, to make, to sew list growing every time I log in. I came across this baking sheet of yumminess on a friend’s Instagram. I love cabbage. The man and the 3 Things do not. I know from experience with them that if it’s roasted they will all usually eat it. I went for it. To get the recipe, click on the picture or click here.

It was seriously good! When I made mine I didn’t add any lemon. Instead I drizzled olive oil on the cabbage, and sprinkled it with minced garlic and Emeril’s Essence. Glory, glory. It was good. So good. Thing 3 was the only one at the table who would have none of it. You.Must.Try.This! When you do, let me know what you think.

Roasted Asparagus

I have time for a quick post. This week has been a hectic week for us. I am hoping it will slow down next week. Did everyone get their first seasonal cup of Pumpkin Spice Latte from Starbucks? I did! I made a special trip up there this morning. It’s like ringing in fall for me… no matter how hot it is outside. I am ready to decorate our home for fall this weekend!

This recipe is too easy and SO good. I love asparagus and I have won the man and Thing 1 over with this recipe.

Cut the hard ends off of your asparagus. Lay them in a single layer on a baking sheet. I like to line my sheet with tin foil, it’s easier to clean up that way. Brush olive oil on all sides of your asparagus. Be generous. Add salt and freshly pressed garlic. I use about 2-3 cloves for one bunch of asparagus.

Here’s mine before they were roasted.

Set your oven to 400 degrees and roast them for about 15 minutes. You want the ends nice and crisp.

These and roasted broccoli are my favorite. I can’t get enough of them when I make them. Try them out! Happy cooking!

Eggplant Parmesan

I have been on an eggplant kick lately. Normally I grill my eggplant after loading it up with olive oil and salt. A few times I have been able to coax Thing 1 to have a taste. At the end of the meal, I was the one who was still chowing down the eggplant. No one seems to appreciate this purple fruit..vegetable… like I do.

Last night I whipped up some Eggplant Parmesan and everyone at my table ate it. Things 1 & 2 thought it was chicken at first. Thing 1 is wise to me calling something “new” chicken so when she saw chicken already on her plate the questions began. I waited until she had almost eaten all of her eggplant parmesan and then I told her the truth about what she was eating. She looked at me incredulously and said, “really?” “Yes dear, when you don’t know what you are eating sometimes you are able to enjoy it for what it really is without the preconceived notions that you do  not like it.” Thing 2 didn’t care what it was, he ate it all. That’s my boy. I do believe I finally have some purple fruit.. or is it vegetable.. eaters in the house besides me. Hooray. One small fruit, uh vegetable at a time. Seriously, is it a fruit or is it a vegetable? I think it’s a fruit we eat as a vegetable. Something to chew on today.

Let’s talk about how I did it.

Things you will need:

1 good-sized eggplant

Italian bread crumbs

3-4 eggs (this depends on the size of your eggplant)

1 29 oz can of tomato sauce *1 jar of your favorite spaghetti sauce*

minced garlic

1 tbsp Parsley

1 tsp basil

Parmesan

Mozzarella or Cheddar

Pre heat your oven to 350 degrees

Wash and dry your eggplant. Remove the skin. I don’t have one of those handy-dandy veggie peelers and the potato peeler doesn’t work very well on the eggplant so I use a knife to remove the skin. Just get ‘er done. Set your eggplant on its bottom and just cut straight down. After removing the skin, cut the ends off and start slicing. You will want your slices thin so that they will cook quickly.

Grab a cookie sheet and spray with Pam. After slicing your eggplant, dip each slice in egg and then dip in the Italian bread crumbs. Get them nice and coated and spread them on your cookie sheet in a single layer. I ended up using two baking sheets for mine. Place them in the oven for about 10 minutes.

While your eggplant is in the oven get your sauce ready. *If you normally use a particular spaghetti sauce you can use that* Pour about 1 tsp of olive oil in your skillet. Add 2 tbsp of minced garlic and sauté for about 3 minutes. Add your can of sauce and stir. Add Parsley and basil and let it simmer until your eggplant is ready.

In a 9 x 13 dish you will want to layer sauce, eggplant, and cheese and end with your cheese. I did not have any Mozzarella. I forgot to add that to my grocery list so in the bottom layer I added Parmesan and Cheddar.

On the top layer I only added Parmesan. Sprinkle lots of basil on top. Set your timer for 20 minutes and place it back in the oven (uncovered).

Here’s a little secret. Last night was the first time I have ever had eggplant parmesan! I’ve had eggplant on pizza, grilled, in dips….but never like this. To me, my little dish was great. I hope you like it too!