This weekend, my husband and I went up to Buffalo, NY for a family wedding. We made time on Saturday morning to head over to the farmer’s market in North Tonawanda. My family’s had a booth at this market for over 50 years! My grandparents had it for many years, and then passed it down to my uncle who sells the best sweet corn in Western New York. Nick and I had a blast helping my uncle sell corn, peppers, cucumbers, and tomatoes. The best part – we got paid in fresh produce!
Of course, we also walked around to check out the whole market, almost a hundred vendors with all kinds of gorgeous produce, fresh baked rye bread, polish sausages, and SO much more! I was in heaven! Now I am on a quest to find a farmer’s market that is even half as good here in the Greater Cincinnati area. So, this week I am going to use all of my produce treasures (pictured above) in my meal plan!
Also, today is my Dad’s birthday, so I just want to give him a big HAPPY BIRTHDAY wish! Love you, Dad!
Here’s my Meal Plan for this week:
Monday ~ Hot Ham (or Turkey) and Cheese on Rye with Tomato Soup. It’s so hard to find good rye bread in the Midwest! I bought three loaves of rye at the market and brought them home and froze them.
Tuesday ~ Eggplant Parmesan. See recipe below.
Wednesday ~ FFY – Fend for Yourself! I am very excited to be attending a blogger dinner with my friend and mentor, Heather Tenney. You should check out her blog. It’s pretty awesome!
Thursday ~ Stuffed Green Peppers with fresh melon for dessert.
Friday ~ Oven Fried Chicken with corn on the cob and fried green tomatoes. I have never made fried green tomatoes, so this will be an adventure!
Saturday ~ Fish Tacos. I have one lone head of cabbage growing in my garden, so hopefully it will be ready for this recipe!
Sunday ~ Family Dinner at my Dad’s to celebrate his birthday.
EatingWell’s Eggplant Parmesan
We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.
6 serving | Active Time: 25 minutes | Total Time: 1 hour 10 minutes
- 2 eggplants, (about 2 pounds total)
- 3 egg whites
- 3 tablespoons water
- 1 cup fine dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup slivered fresh basil leaves
- 2 1/2 cups tomato sauce
- 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
- Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
- Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
- Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
Per serving : 203 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 13 mg Cholesterol; 29 g Carbohydrates; 12 g Protein; 8 g Fiber; 563 mg Sodium; 777 mg Potassium