Who needs cake when you can have a scone and spaghetti?Posted: July 25, 2010
Good evening! Thank you all for the sweet birthday wishes – I sure feel loved 🙂
I also feel hecka full!
There was no cake…but I did swing in Starbucks for a mini vanilla bean scone.
Far be it for moi to complain about having leftover cake on hand… but this was just the right size for a sweet specialty that didn’t leave me with a week’s worth of leftovers!
Shh, don’t tell anyone that I ate it before my actual meal!
You all know that in my book, Sundays = Italian food. I’ve always loved eggplant parm, but it’s such a heavy dish that I rarely order it.
This afternoon, I whipped up a Wheat Bran Breaded Eggplant and served it with whole wheat linguine and Classico all-natural Cabernet Marinara.
The eggplant I used was MASSIVE! I’m not kidding: the thing was as big as my head! Can you believe I only paid 99 cents for this at a local fruit stand?
I sliced a third of it into 1/2 inch rounds, which were then liberally coated in EVOO and dipped in a wheat bran crumble:
Easy Wheat Bran “Breading”
- 2/3 cup Bob’s Red Mill Wheat Bran
- 1 tablespoon oregano flakes
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Coat both sides…
Bake for 12 minutes @ 400*; flip; bake another 12 minutes.
They should come out nicely browned and still firm – perfect to perch atop noodles and smother in tomato sauce.
The best part is that it’s so much lighter than the mozzarella-smothered versions in most Italian restaurants. Next time I’ll be using a vegan Parmesan though, and a different sauce – I was a bit underwhelmed by the Classico. Sadly, it was bland and a bit tart.
Do you have a favorite store-bought spaghetti sauce?
See you guys tomorrow!