Quarantine Recipes - Eggplant Parmesan and Vegetarian Stuffed Peppers
Our registered dietitian has shared a few easy recipes that can be served with a salad. This salad contains chopped romaine lettuce, beets, cucumber, feta cheese and tomato mixed with olive oil and Balsamic vinegar. Photos are on our Facebook page and other social media outlets.
Eggplant Parmesan
1 eggplant, peeled and thinly sliced
2 eggs, beaten
1 cup almond flour
1, 26 ounce can spaghetti sauce
8 ounces shredded mozzarella cheese
½ cup Parmesan cheese
½ teaspoon dried basil
- Preheat oven to 350 degrees F
- Dip eggplant slices in egg, then in the almond flour. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes.
Vegetarian Stuffed Peppers
1 of each red, yellow, orange and/or green bell peppers
Morningstar Farms Griller Crumbles or Trader Joe’s Beef-less ground beef
1 cup cooked brown rice
1, 15 oz can tomato sauce
1 clove garlic, chopped
8 oz shredded Monterey jack cheese
- Cut the tops off of the peppers and then cut each pepper in half to serve open faced.
- Cook the “meat” in a frying pan.
- Prepare rice according to package directions. Stir rice into the “meat”.
Stuff the peppers with the warm filling, top with cheese and cook in the oven for 20 minutes or until tender and the cheese begins to bubble.
