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Easy Kid-Friendly Recipe: Baked Eggplant Parmesan

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We hope you enjoy this guest blog post that includes a delicious recipe to try with your kids!!!!

As most parents figure out pretty quickly, it can take some creativity to get kids to eat their vegetables.  If you serve a child a veggie pizza, for instance, it’s probably going to go over a lot better than serving that child a heaping bowl of steamed veggies.  Serving veggies as a side dish is not always the best method for introducing children to vegetables either; simply sticking some broccoli or green beans on the plate next to more appealing foods like macaroni and cheese or chicken nuggets almost always means that the greens will get ignored.

Instead, make your veggies the star of the show!  Just make sure you take some steps to make them sound more appetizing to kids who may not be as excited about foods like zucchini, eggplant or squash as their parents.  Dishes like Vegetable Lasagna, Veggie Pizza, Potato Pancakes and Eggplant Parmesan all have names that won’t sound “scary” or “yucky” to young ears; after all, who doesn’t like lasagna, pizza, pancakes or parmesan cheese?!

This recipe for Baked Eggplant Parmesan is a great way to introduce your kids to the wonderful purple vegetable that is eggplant!  Pairing the name of a vegetable dish with cheese is a sneaky way to make it sound much more appealing to kids.  Plus, the crispy bread crumb coating adds a crunch kids love, but because the eggplant is baked instead of fried like you would typically find in a restaurant, this dish is definitely on the high end of the healthy spectrum.  It only uses five ingredients and three of them are either fruits or veggies; you really can’t get much healthier than that!

Let the kids help you make this dish; they’ll love spraying the eggplant and dipping the slices in bread crumbs.  Serve with a green leafy salad and whole wheat garlic bread or whole-grain pasta for a healthy and delicious weeknight meal that your family is sure to make again and again.

Baked Eggplant Parmesan

Prep Time: 25 min

Total Time: 25 min

Serves: 4

Calories per Serving: 202

Ingredients
 
1/4 cup Italian-style bread crumbs
1 large eggplant, peeled if desired
PAM® Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese
1 14.5 oz can Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 8 oz can Hunt’s® Tomato Sauce with Basil, Garlic and Oregano

Directions

  1. Preheat oven to 425°F.  Place bread crumbs in a shallow dish; set aside.
  2. Cut eggplant into 12 slices, about 1/2-inch thick.  Spray each side of the slices with cooking spray.  Coat the slices with bread crumbs on both sides and place on a baking sheet.  Bake for 10 minutes or until tender, turning once.  Top slices with cheese; bake for 1 more minute or until the cheese has softened.
  3. Meanwhile, combine undrained tomatoes and sauce in a small saucepan.  Bring to a boil over medium-high heat.  Reduce heat to medium-low; simmer for 10 minutes or until slightly thickened.  Spoon tomato mixture evenly into 4 shallow bowls.  Place 3 eggplant slices over sauce in each bowl.  Enjoy!

Author Bio:  Meredith writes on behalf of Hunt’s®.  For tons of other kid-friendly veggie and tomato recipes, including slow-cooker recipes and chili recipes, visit www.hunts.com.

   

 


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