Thursday, February 11, 2010

Eggplant Nuggets

I was making baked eggplant parmesan the other night, and thought about making some little nuggets for Graham. I peeled the eggplant and cut it lengthwise, then into squares. I dipped the squares into egg white, then into a breading mixture of Italian breadcrumbs, Panko breadcrumbs, grated parmesan cheese and a few sprinkles of italian seasoning. I baked them on a cookie sheet at 350 for 10-12 minutes on each side. I served them with a little marinara sauce on the side. He was totally into the dipping action and he seemed to really like the eggplant.

I served little spinach balls on the side. I make Italian spinach pretty frequently. It's easy, nutritious and we all like it. I warm up some olive oil oil in a skillet and pour in a bag of frozen, chopped spinach. After it thaws, I toss in several cloves of minced garlic and some salt. After it gets pretty hot, I throw in an egg and stir it all around, then keep it on the fire until the egg is cooked through. Sometimes I add some parm and cracked pepper. For Graham, I just form bits into little balls-the olive oil and egg hold it together. He can pick them up and pop them into his mouth. A great way to get those leafy greens.

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