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This is a fairly easy Italian dish that will leave you feeling warm and toasty inside! It is a hearty version of an Eggplant Parmesan! Healthy, too!
First, you need your gravy! I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture! If using store-bought, get the flavor you like best. Get that heating up in a pot! If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit. Wine makes everything better!
Next you will peel the eggplant. Take the purple skin off with a knife. Slice the eggplant in 1/4-inch round slices. Spread the slices out on a kitchen towel. Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side.
Heat up about 1 cup of olive oil in a skillet. Take each slice of eggplant and dip into milk and then flour. Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain.
In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high. Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper.
Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish. Layer the bottom of the dish with half of the fried eggplant. Add the chicken on top of the eggplant and cover with half of the remaining gravy. Add half of the cheese and evenly spread over the gravy. Layer the remaining eggplant, gravy and cheese.
Bake uncovered for 45 minutes at 350 degrees. Serve hot with salad and bread! Don’t forget to eat any leftovers for breakfast. With most Italian dishes, it is usually even better the second day! Those Italians just know how to cook!
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!