Eggplant Parmesan

Once or twice a week we go vegetarian for dinner...meatless Monday if you will.  I suppose it's for health but it's also nice to have a break from the heavier protein that we usually indulge in.  That being said, this dish is one that I often make and we thoroughly enjoy.
I know most men would cringe at the thought of not having a piece of beloved meat slapped on their plate but I swear to you, this is just as satisfying.  I give you my word.  My man L.O.V.E.S this meal and he's still quite manly.
I try to keep this simple using simple ingredients.  As long as you stick to the basics, you can add anything else you'd like.  This is a delicious meal that never lets me down.
Unfortunately with the days getting darker faster, my photo's are missing the natural light that makes them look so pretty....you get the gist.

Eggplant Parmesan

12 Slices

1 large eggplant, cut into 12 1/2 inch slices
1/3 cup flour, lightly seasoned with salt and pepper
2 eggs, beaten
1 1/4 cup seasoned bread crumbs or seasoned Panko
Olive oil
3 cups marinara, homemade or store bought
Handful Fresh Basil, torn or 1 tsp dried
1 1/2 cups Mozzarella, grated
1/2 cup Parmesan, freshly grated

Pre-heat the oven to 425F.  Rub a large baking sheet with 1 tbsp of olive oil
Lightly season the eggplant with salt.  Set up a dredging "station" with flour on one plate, eggs on another and bread crumbs on a third.  Dip the eggplant slices into the flour, than egg, than breadcrumbs.  Place slices on the oiled baking sheet.  Spray the tops with a little olive oil or drizzle another tbsp over top.  Bake for 25 minutes, flipping after 15.
In large baking dish, spread 1/4 of the sauce in the bottom of the dish.  Place 1 layer of eggplant on the bottom, spread with half the sauce, half of the Basil, half of the cheese.  Repeat the layer one more time.
Turn the oven down to 350F.  Bake the Eggplant for 15 to 20 minutes.

Salad with Roasted Butternut Squash and Apples

Well, that was the fastest summer ever.  Here one day, gone the next.  However, I do love Fall.  I love the sweaters, the smell of the outdoors and the food.
I was asked to make a salad for my parents annual Pipe Fest, featuring my dads Pipe Band.  It's an all day event with food, friends and libation.  So with Fall in mind, I decided to do something with butternut squash, greens, apples, feta and a Maple Dijon vinaigrette.  Delish!
The ingredients can all be prepped ahead of time and assembled just before serving, which frees up time for cocktails! Amen!

Salad with Roasted Butternut Squash and Apples

Serves 8-10

1 small Butternut Squash, peeled, seeded and cut into 1/2 inch pieces
1 tbsp olive oil
1 tbsp Maple Syrup
Salt & Pepper
1/2 cup toasted walnuts
1/3 cup Pumpkin Seeds
1/3 cup dried cranberries
2 apples, cored and diced
3/4 Feta Cheese
10 cups mixed greens

Dressing
1/4 olive oil
2 tbsp maple syrup
3 tbsp apple cider vinegar
2 tsp Dijon mustard
1 clove garlic, finely chopped
Salt & Pepper to taste

Pre-heat the oven to 400 F.  Combine the butternut squash with olive oil, maple syrup and salt and pepper.  Roast for 35-40 minutes, gently tossing halfway through.  Once cooked, let cool to room temperature or refrigerate until ready to use.
To make the dressing, combine the olive oil, maple syrup, apple cider vinegar, Dijon, garlic and salt and pepper in a jar.  Shake.
In a bowl combine the butternut squash, apple,  nuts, seeds, cranberries, and feta.  Pour over dressing.