Breaded Pork with Brown Sugar Sweet Potatoes

Breaded Pork with Sweet Potatoes – Recipe

Men Cook Too is all about being able to help guide men into the kitchen to prepare delicious meals that their loved ones will enjoy. These dishes don’t have to be the most unconventional recipes to be good so that is why we at Men Cook Too will start bringing you at least one recipe per week. We have been slacking a bit in the kitchen lately but that will change now. This week the dish we are bringing to you is a simple Breaded Pork with Diced Sweet Potatoes and Asparagus. 

If you have followed Men Cook Too you will know that we love our veggies and that is especially the case for Asparagus. We won’t bore you with our technique again here but if you are interested in how we enjoy cooking our Asparagus, check out this favorite of ours.

Breaded Pork with Diced Sweet Potatoes and Asparagus

Ingredients:

Boneless Pork Loins
2 large Sweet Potatoes, Peeled and Diced
2 Eggs
Asparagus
Butter
1/4 cup Brown Sugar
Olive Oil

Instructions:

  • Heat large pan on medium. Wait until pan is hot before adding oil. While pan is warming cut fat from pork. Take two small bowls and mix two eggs in one and add bread crumbs to other. Roll Pork in egg mixture and drop in bread crumbs. Completely cover and when pan is hot carefully place pork into pan. Cook on each side until internal temperature reaches 145 degrees and then letting the meat sit for three minutes per instructions from the USDA.
  • While pork is cooking take another pan and begin warming up on medium heat. When pan is hot add 3 tablespoons of butter and drop in diced sweet potatoes. Season to taste with salt and pepper and cook for 10-12 minutes while stirring. Halfway through the cooking process add another 2-4 tablespoons of butter and mix in. When sweet potatoes are soft reduce heat to low and add brown sugar. Cook for additional two minutes.

 

photo credit : sarah wheeler

Vegetable Lasagna – A Healthy (-ish) Alternative

Who doesn’t love a delicious lasagna? Pasta, meat, tomato sauce, and cheese. It doesn’t get any better than that, but what about when it does? When we went to the grocery store last week, we walked through the vegetable aisle and I was drawn to this one eggplant. It was calling out to me that it needed to be purchased and made into something so delicious and amazing, but what? The answer was simple for me: Lasagna. Now if you own a copy of Men Cook Too, you already know that I have created an eggplant lasagna before, but to me, this meal was different. Try it out and let me know what you think!

Vegetable Lasagna

Ingredients:

  • 1 large Eggplant
  • 1 Yellow Squash
  • 1 Zucchini
  • 3 Garlic Cloves, chopped
  • 3 cups Tomato Sauce
  • 2 cups Shredded Mozzarella Cheese
  • Ground Thyme
  • Fresh Basil
  • Salt
  • Pepper
  • Olive Oil
  • Bread Crumbs

Instructions:

  1. Pre-heat oven to 400 degrees and warm 2 pans on medium to high heat on the stove.
  2. Cut eggplant into thin slices. You will want at least 8 slices of eggplant for layering. Peel skin from zucchini and yellow squash and dice into small pieces. Some people prefer to peel the eggplant, but I enjoy the skin.
  3. In a large plate, add bread crumbs and coat eggplant slices. Generously apply olive oil to pan and add breaded slices of eggplant. Cook on each side for 2-3 minutes until brown. Once eggplant reaches the desired coloring, add to 4×8 oven-safe dish and add more eggplant to the dish. As you can see in the image, I created two rows of layering in my dish.
  4. While eggplant is cooking in one pan, add olive oil to other pan and add squash, zucchini, and chopped garlic. Add salt and pepper to taste, as well as 3-5 fresh basil leaves cut into small pieces, and 1 teaspoon of ground thyme. Cook for 4-6 minutes and add tomato sauce. Stir and let cook for additional 5-8 minutes on low heat while you finish cooking the eggplant.
  5. As you add more eggplant to dish, add a layer of vegetables and mozzarella cheese. Continue this order until all eggplant is added to dish. Top off with remainder of mozzarella cheese and bake for 10 minutes.
  6. Broil on high for 3 minutes to get additional color on cheese.
  7. Cut, serve, and enjoy!
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Pepperoni Pizza Bites Recipe

There are so many websites now that finding cool  and unique food choices for dinner or a party is easy to come by. Now, I love cooking and trying new things, but honestly, when it comes to the ease in which I can prep, cook, and clean up, I usually look for my best bet. Several weeks ago, I saw this recipe for pepperoni pizza bites. If you follow this blog, you know that I find muffin pans to be a great tool for many things, including and especially eggs.

The recipe for the pizza bites seemed simple enough, but in all honesty, I just didn’t want to deal with the cleanup of a muffin pan, so I improvised. Just note that you can also replace the pepperoni in this recipe for any other pizza toppings including meatballs, sausage, bacon, or for my vegetarian friends, vegetables. Nonetheless, I hope you enjoy my version of Pepperoni Pizza Bites.

Pepperoni Pizza Bites

Ingredients:

  • 3/4 cup Flour
  • 3/4 tsp Baking Powder
  • 1 tbsp Oregano
  • 1 tbsp Red Pepper Flakes
  • 3/4 cup Milk
  • 1 Egg, beaten
  • 1 cup Mozzarella Cheese, shredded
  • 1/2 Parmesan Cheese, grated
  • 1 cup Pepperoni, sliced
  • 8oz. jar Pizza Sauce

1. Pre-heat oven to 375 degrees and spray 6×6 pan with non-stick spray.

2. Mix all dry ingredients. Once mixed, slowly add milk and egg and whisk. Add mozzarella and Parmesan cheeses, as well as pepperoni and mix well. Let mixture sit for 10 minutes.

3. Stir the mixture and pour into pan.

Pizza 1

 

4. Bake for 20-25 minutes until pizza turns golden brown and puffs up.

5. Let cool and remove entire pizza from pan. Once removed, use pizza cutter for desired size.

 

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Easy Dinner Idea: Broccoli Burgers

In the northeast United States, the weather kept millions of people in their homes. With freezing rain and ice wreaking havoc all around, even small tasks like going to the grocery store were difficult to do. That is part off the reason why I made this simple, but delicious dinner.

A few weeks back, one of my cousins (Shoutout to Alexa), posted a picture of a Broccoli Cheddar Burger that looked amazing. While trying to scour her Facebook account to find the recipe didn’t work out the way I hoped, I decided to just go for it and make my own version. With that said, here is my easy Broccoli Burger recipe for all of you to enjoy.

Broccoli Burgers

  • 3 cups Broccoli
  • 1/8 cup Yellow Pepper, diced
  • 1/8 cup Spinach
  • 1/4 cup Bread Crumbs
  • 1/4 grated Parmesan Cheese
  • Extra Virgin Olive Oil

Instructions:

Take your broccoli and spinach and use whatever gadget you possess to chop it finely. I used my Magic Bullet. Combine broccoli and spinach with yellow pepper, bread crumbs, and cheese. Mix well and form small burger patties about the size of the palm of your hand.

In a medium sized pan, apply light layer of olive oil and gently place patties. The patties will be very soft and will likely fall apart if not careful. Cook on medium for about 4-6 minutes on each side. I cooked mine until lightly browned.

After plating Broccoli Burgers, feel free to sprinkle more Parmesan Cheese on top for added flavor.

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These can be eaten on their own, or if you are looking for a filling, but healthy, meal, cook chicken breast with flour and enjoy the taste combination.

P.S. You may have noticed I tagged “Whole 30” in this post. While I understand that with the Whole 30 diet that you can’t have bread crumbs or cheese, this recipe is still healthy enough to where you can allow yourself a minor cheat-meal, and still not lose out of the main goal of the program.

Peanut Butter Chocolate Chip Cookies

Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe – A Holiday Cookie Swap Idea

It is that time of the year again: Holiday Cookie Swaps. Men and women, novice and experts, all take the time out of their schedule after work to mix ingredients and bake delicious cookies. For me, this is my second time doing this (the first was covered here about a year ago).

Now, you might automatically assume that since I love to cook and come up with different ideas in the kitchen that I would also love to bake. Nope. You don’t have the same freedom when baking that you do when you open the fridge door, see ingredients going bad and put something together. I love doing that, but baking, eh. Regardless, my cookie swap recipe of choice was a Gluten-Free Peanut Butter Chocolate Chip Cookie and if I can say so myself, they turned out pretty well.

Now, for my cookie swap, we had 17 people taking part and needed 3-4 cookies per person, so I multiplied the recipe by 5. The original recipe I saw that was similar to this said that this recipe would yield 24-36 cookies, but I beg to differ. If you need 4-to-5 dozen cookies, multiply the ingredients by 5 just to be safe.

Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 cup Peanut Butter
  • 1 1/2 cups Sugar (1 for recipe, 1/2 to roll)
  • 1/2 cup Dark Chocolate Chocolate Chips
  • 1 Egg

Instructions:

-Pre-heat your oven to 350 degrees F. Either spray your cookie sheet with non-stick spray or use parchment paper so cookies don’t become stuck while baking.

-Mix sugar, peanut butter, egg, and chocolate chips with electric mixer or a wooden spoon. Continue to mix until mixture is smooth.

-Scoop tablespoon-full of mixture and round. Roll ball in extra sugar and place on cookie sheet, at least 1 inch apart from each other. Push down dough ball with either spatula or hand and add chocolate chips to top for extra flavor.

-Bake for 10-12 minutes. Cookies should be lightly browned on the bottom, but not burned. Remove from cookie sheet and let cool on baking sheet until ready to package for cookie swap. I used something like this to pass my cookies out to co-workers.

Peanut Butter Chocolate Chip Cookies

Enjoy!

Men Cook Too Omelette in Muffin Pan

Vegetable Omelette in Muffin Pan Recipe

Each day when we search through Facebook, we see a half dozen recipes shared by friends that look amazing. Some of them are more complicated than others, but one that recently stood out to me was making eggs in a muffin pan. As someone who spends entirely too much money on breakfast each week, this was a remarkably easy way for me to prepare a full week worth of breakfast in 25 minutes. I tried the recipe I found online and it was good, but it was lacking something. This was my first attempt…

Men Cook Too Omelette in Muffin Pan I decided earlier this morning to try again, but instead of using the same recipe from before, I tried my own.

Here is a simple, but delicious recipe for Vegetable Omelettes in Muffin Pan.

Vegetable Omelette in Muffin Pan

Servings: 12 miniature omelettes

Men Cook Too Omelette in Muffin Pan

Ingredients:

Instructions:

1. Pre-heat oven to 350 degrees.

2. In small saute pan, add 1 Tbsp. olive oil and cook onions and peppers for 5-7 minutes, stirring occasionally.

3. While onions and peppers are cooking, beat eggs and milk. Add salt and pepper to taste.

4. Spray muffin pan with non-stick spray. Use a ladle to add egg to muffin pan. Don’t fill to the top as eggs will expand while baking.

Men Cook Too Omelette in Muffin Pan

5. Add spinach, peppers, and onion to each slot on muffin pan. I add a touch of salt, pepper, and Men Cook Too Caribbean Jerk Seasoning to each slot.

6. Bake for 15 minutes on middle rack of oven.

Men Cook Too Omelette in Muffin Pan

Now you can enjoy this dish as breakfast, lunch, or dinner. Eat on its own or enjoy with cheese in the bagel of your choice. Refrigerate the leftovers and microwave for each meal.

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The New Men Cook Too

Hey All,

Sorry it has been so long since things have been updated around here, but it has been a busy couple of weeks. As you can tell, this website has been redone and I think it is for the better. There is more structure and it is easier for you to navigate.

One of the things you might notice is that the old “Store” section is now titled “Spices and More.” When you click this link, you will be able to buy the Men Cook Too cookbook, accessories, and spices. We have been developed several spices in the past several months and there are big plans in the coming months that will see Men Cook Too’s signature spices reach new heights. In the meantime, there are three spices, Cajun Blackened Seasoning, Dry Rub, and Taco Seasoning that are available, but keep an eye out for a Caribbean Jerk Spice and a Dry Jerk Spice Rub. We are always working on new spices and don’t distribute them until the recipe is perfected.

Another thing you may notice within that page is there is a “Men Cook Too Holiday Package.” This package is a great deal for anyone that loves cooking. You will get one autographed copy of Men Cook Too, three 2 oz. spices (one each of the three currently in the store), one Men Cook Too corkscrew, and 2 Men Cook Too beer glasses. These glasses are out of this world and are not the typical glass you see at your local bar. You won’t be disappointed! This package would normally retail for $64.95, but will be available for just $44.95 plus shipping. Any orders placed before December 14, 2014 are guaranteed to be delivered by Christmas.

Another new menu item you’ll notice is “Shop.” This is an external page that I set up to offer my readers all my Men Cook Too items. As a small business, it’s difficult for us to keep stock of cell phones cases and shirts, so Spreadshirt has been a major help in allowing our fans a chance to support Men Cook Too in public with one of the more than a dozen items available.

Hopefully you all enjoy the new layout and keep an eye out for this page as we will be posting anywhere from one to three recipes each week. Some of these recipes may be easier than the others, but they will all end up satisfying your hungry family each night.

Hobson

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Grilled Halibut with Mango Salsa, Grilled Asparagus and Couscous Recipe

I have to admit. After basically being stuck indoors for the past two days because of rain, when the water finally subsided early in the day today (or yesterday depending on when you read this), I needed to get outside. I needed to on the deck and grill because honestly, it has been far too long. Sarah and I decided to make our way to our local Whole Foods with the thought that we could get some food for the weekend and that I would think of something great to make for us to enjoy and all my readers at Men Cook Too to have the chance to complete as well.

While we stood at the fresh fish section of the store, we debated between Halibut, Swordfish and Sea Bass, and ultimately, with the idea that I wanted to make a mango salsa, we settled on Halibut being the best choice. Halibut is one of those delicious fishes that I had never made before tonight, but took the chance and ended up with one of the best pieces of fish I have ever eaten in my life. With that said, I hope you enjoy this recipe for Grilled Halibut with a fresh Mango Salsa, grilled Asparagus and Israeli Coucous with Craisins.

Grilled Halibut

Ingredients:

1 lb. fresh Halibut, cut into two 1/2 lb. pieces
Olive Oil
1/2 Lemon

Having never made Halibut before, I decided to take a shot at grilling it and learned that it is as easy as grilling any other fish. Make sure the racks on your grill are 1. clean and 2. don’t contain large gaps that the fish could easily fall through before doing anything. Once these pre-requisites are met, go ahead and turn your grill on high heat. Let the grill warm up and scrape off any more excess waste on your racks. Take a small brush and a small bowl of olive oil and apply to rack where your fish will be. This will ensure that your fish doesn’t get stuck.

When your grill is ready to go, squeeze the lemon over your Halibut and apply salt and pepper (if you’d like, but I don’t) take your fish and gently put it on the rack with the skin side down. Depending on how thick your Halibut is will alter the time needed to cook each side, but 5-6 minutes on each side should do. You can cook longer on each side if you’d like to be sure it is cooked through.

Mango Salsa

Ingredients:
1 Mango, skinned and diced
1 small Tomato, remove seeds and dice
1/2 small Red Onion, diced
1/2 cup Red Bell Pepper, diced
1 tsp. dried Basil
Salt
Pepper
1 Tbsp. Olive Oil
2 Tbsp. Tequila
1 Lime

In a large bowl, add mango, tomato, pepper and onion. Mix well and add basil, olive oil and tequila. I used Jose Cuervo, but you can feel free to use any brand, or even use rum if you prefer that flavor. Add salt and pepper to taste and refrigerate for at least 1 hour before serving. When ready to serve, squeeze lime juice onto salsa and mix well.

Israeli Couscous with Craisins and Feta Cheese

Ingredients:

Couscous
Craisins
Feta Cheese

Israeli Couscous is larger than regular couscous and in turn is far more filling. You can buy this in pre-packaged containers like these or you can buy them loose and by the pound at your local grocery store. Basically what you want to do is cook your couscous according to the instructions on the package. When it is done cooking, add craisins and Feta cheese to your liking. This is a recipe that depends entirely on what your family prefers and how many portions you need.

Grilled Asparagus

Ingredients:
4 “Purple Haze” Asparagus, with ends cut off
Salt
Pepper
Olive Oil

I normally cook my Asparagus on my range, but with the grill roaring tonight, I thought I would try something new. Add your asparagus to the foil and apply about 2 Tbsp. of olive oil to top. Add salt and pepper to your liking and wrap foil up as you would a sandwich wrap. While Halibut is cooking, cook your asparagus. You will only need to cook the vegetable about 4-6 minutes in this manner to get the desired texture, but if you’re like me, you enjoy crispy Asparagus, so I remove them from the foil and apply directly to the rack for 2 minutes on 1 side.

When all your parts of the meal are done cooking, plate as shown below with a generous serving up the Mango Salsa on top of the Grilled Halibut. You can also replace the couscous with white rice and if you are not a fan of mango, the recipe can easily be changed with another item like pineapple.

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Thanks to Lynn's Kitchen Adventures for Picture.

Scalloped Potatoes Recipe

With the UConn Huskies vs. Florida Gators NCAA National Semifinal game on television, the last thing any guy would want to do would be to cook dinner, but with my girlfriend and I moving in with her parents in a money saving effort, I figured, why not. On the menu tonight was Coconut Breaded Chicken – as seen in my cookbook, Men Cook Too (which can be purchased in paperback and for the Kindle) – seared Asparagus and Scalloped Potatoes.

It might be easy to cheat and just buy the pre-packaged scallop potato mixes, but when it comes to men getting in the kitchen, it is just as easy to make this great dish from scratch as it would be buying the processed stuff, plus it tastes better. I will apologize in advance for not having a picture of the actual dish. My camera was having some issues and I wasn’t able to get a good shot. Despite that, here is the recipe for my Scalloped Potatoes.

Ingredients:
6 medium to large Potatoes, skinned and thinly sliced
1 pint Heavy Cream
1/2 Cup Parmesan Cheese
1/2 sweet Onion, sliced
2 Garlic clovers, minced
1/2 cup Flour
1 tsp. Thyme
1 tsp. dried Parsley
1 stick Butter
Paprika
Pepper
Salt

Instructions:
Pre-heat oven to 400 degrees.

In a large frying pan, coat bottom with olive oil and add onion and garlic. Constantly stir so garlic does not burn. Add salt and pepper to your liking and cook until onion begins to soften. Add heavy cream, flour, all spices and Parmesan cheese and mix. Cook on medium heat until sauce bubbles.

In your casserole dish, use stick of butter to coat pan. Butter will cook into potatoes when baking, but a half stick can be used if you’d like to limit the amount of butter you consume. Apply a coat of potatoes to bottom of dish and sprinkle paprika across the top. Add second layer of potatoes. When sauce is bubbling, spread across top of potatoes, apply a coat of Parmesan cheese to top and bake for 55 minutes.

Thanks to Lynn's Kitchen Adventures for Picture.

Thanks to Lynn’s Kitchen Adventures for Picture.

MenCookToo

Bracket Busting Meals – Strawberry Banana Chocolate Chip Pancakes + Smoothie Recipes

For the millions of men and women around the country watching their brackets and praying for the upset, the last thing they want to do is worry about making food. I’m with ya. So for me, that meant one thing. Use what I had and think creatively about what I can do before any of the March Madness action began today. With that, I decided to make Strawberry Banana Chocolate Chip Pancakes for breakfast, Pepperoni Bacon and Vegetable Pizza for lunch and a Mango Banana Spinach Smoothie to hold me over.

Strawberry Banana Chocolate Chip Pancakes

Strawberry Banana Chocolate Chip Pancakes

Since Sarah and I are moving in less than 10 days, the amount of food in our cabinets has decreased quite a bit this month, so instead of giving you a recipe with homemade pancake mix (can be found in Men Cook Too cookbook), this basic recipe will give you a nice filling breakfast that should hold you over for a while.

Ingredients:

Pancake Mix (follow instructions on package… I usually add more powder than the package says so the pancakes are fluffier)

1 Banana, diced
4 Strawberries, diced
1/8 cup Chocolate Chips
Cinnamon

Instructions:

In a large frying pan, place on medium (between 5-and-7 for those unfamiliar with ovens) heat. While pan is heating, mix pancake mix to the directions on the box. Add the strawberries, banana and chocolate chips and mix well. After pan is on heat for about five minutes, add butter and spread to cover entire pan.

Add a large serving spoonful of mix into pan and cook on each side for 4-6 minutes. I only like to turn the pancakes a single time, but you can flip them sooner if you prefer. When you first put the mix in the pan, I sprinkle a dash of cinnamon atop the pancakes for added flavor.

Serve with a cup of coffee and enjoy the day.

Pepperoni Bacon and Vegetable Pizza

Unconventional Pepperoni Bacon and Vegetable Pizza

This is a recipe I covered back in January before the Super Bowl and is one that I will make for the rest of my life. I won’t bore you with the recipe again, but check back to that post here to see more.

Mango Banana Spinach Smoothie

Smoothies for me are one of the most refreshing ways to start my day, or to hold me over between meals. The latter was my situation today and this recipe is how I kept myself full between all the Bracket Busting Drama.

Ingredients:

1 Banana
1/4 cup Frozen Mango
1/4 cup Frozen Strawberry, Raspberry and Blueberry Mix
1/4 cup Fresh Spinach
1/4 Orange Juice
Soy Milk
1 Tbsp. Chocolate Protein Powder
1 Tbsp. Flax Seed
1 Tbsp. Honey
1 Tbsp. Peanut Butter
1/4 tsp. Vanilla Extract
Dash Cinnamon

Instructions:

This recipe makes a single serving, so add all the ingredients and blend. I use a Magic Bullet for my smoothies, so it is hard to tell you how much milk to add. Milk is the last thing I add to my cup and I fill it up to the top before mixing. You can also add ice cubes if your blender can cut through them. I don’t have that attachment for my Magic Bullet, so that is why I use frozen fruit.

Men Cook Too

Men Cook Too Officially Available

This adventure has been one of the most challenging, yet exciting journeys I have ever been a part of. The idea for putting together a cookbook began last spring and I am proud to say that as of this past weekend, “Men Cook Too” is officially available online, in bookstores and for those who backed my project on Kickstarter, in the mail waiting to be delivered. Some of you have already began tor receive your books and I look forward to seeing pictures of you with your books and hearing about how your recipes turned out.

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For those of you that haven’t ordered a book directly from me yet, or pledged on Kickstarter, here is how you can get your hands on a copy of “Men Cook Too.”

You can purchase the book directly from the Men Cook Too store. Until this coming Sunday at 11:59 p.m.(March 16), you will be able to order a copy of the book, wine glass or corkscrew and get 20 percent your entire order by using the code RELEASED. This coupon can’t be used for the combination package in the store, but can be used for purchasing items individually. Each book ordered during this time will be signed with a message from the heart or if you need it personalized for someone else, please let me know.

Secondly, you can purchase the E-Book of Men Cook Too on Amazon by clicking the link in the widget to the right. The E-book can be purchased for yourself or as a gift.

Thirdly, for those of you that are located in Connecticut, “Men Cook Too” can be found on the bookshelves of the Bank Street Book Nook in New Milford. The book can be found in the cookbook section and in their local author’s section. The Bank Street Book Nook can be visited at 50 Bank Street in New Milford and can be reached via telephone at (860) 354-3865.

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Eggplant Pizza

Eggplant Cheese Pizza Recipe

So last night, we decided we wanted to have eggplant for dinner. We were torn between making my idea of an Eggplant Pizza and Sarah’s idea of a basic breaded eggplant dish. What we did is make both. We had an enormous eggplant, so we had plenty of eggplant to make both dishes and still have some left for another meal. That being said, here is my basic recipe for an Eggplant Cheese Pizza.

Eggplant Pizza

Eggplant Cheese Pizza

Ingredients:
1 eggplant, cut into 1/4 circular strips
Pizza Sauce
Mozzarella Cheese
Dried Oregano
Eggs
Bread Crumbs

Instructions
Pre-heat oven to 350 degrees and lightly oil frying pan on medium heat.

The amount of egg, bread crumbs and pizza sauce depend entirely on how big your eggplant is. I made half of a large eggplant and used two eggs and about 2 cups of bread crumbs. In a large bowl, beat your eggs and in another bowl, add bread crumbs. Take your eggplant strips and dip into egg. Immediately transfer to bread crumbs. Coat the entire eggplant and add to pan. Cook on each side until brown (about five minutes).

When eggplant is cooked to your liking (some would rather it not be as crunchy), transfer to a baking pan. Apply pizza sauce to each eggplant and then apply as much mozzarella as you enjoy. I cover each piece of eggplant entirely with the cheese. Sprinkle dried oregano across top of cheese and bake for 10 minutes.

You can also complete this recipe with just a flour coating on the eggplant. This would be the healthier version and still delivers great taste.

P.S. I had some camera problems last night, so I borrowed the above picture from Pale Yellow.