We are a husband and wife team who love JESUS, fitness, golf, and eating lots of healthy food. Read about the latest foods and products that we are blessed to review. While Kelsey is enjoying blogging and being an awesome nanny to a super fun kid, Jared is pursuing his dream as a professional golfer and we hope you will join us on our journey as we try to make it to the PGA Tour.
Special Date and Eggplant Parmesan Recipe
Last weekend, Jared and I had a really quick visit, but it was SUPER SWEET.
First, we made a new recipe together. (okay, I made most of it, but he helped stir ingredients! haha)
We made Baked Eggplant Parmesan!
It was DELICIOUS.
I had seconds, and Jared had "2 and a half" servings! :)
See the enthusiasm on his adorable face? ;)
We used this recipe from an ALL RECIPES app on my iPhone:
This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.
1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 teaspoons Italian seasoning
Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Servings Per Recipe: 6 Amount Per Serving Calories: 272
Dietary Fiber: 5.4g
Then, Jared had a golf lesson in the same town where we met up for our VERY FIRST DATE, so we decided to "relive" our first date.
We ate at Mancino's Grinders, walked on the river walk, and went to the EXACT bench where we shared our first kiss! It was very sweet. GREAT MEMORIES!!!
We had a little fun in Kroger later on... haha...
This is how I stay warm, since I'm always freezing walking through the store!!!