Eggplant for Angie- Its about Time!

OK, OK, I know I have been slacking like crazy!! You would think I would have time about to sit down and spend twenty minutes on a post (working lovely summer teacher hours, having no children and nannying two days a week) but in reality I have been spending so much time eating out...eating in...drinking out...drinking in...that I just couldn't force myself to open my laptop...I knew I would be forced to check my work emails and actually sit down and focus for a minute...I have however had lovely company Ms. Katie from Ohio....Ms. Ronja from Germany...Ms. Allegra's get together in Traverse City...spending time with Ms. Kali when she had an hour off and honestly, the lighting isn't that great for a laptop on a sunny beautiful day in Michigan...so yes...food blogging does seem to be easier in the cold winter months.  So here is a recipe from a month ago...its been along time coming..and I was so hot in my kitchen that I didn't take the time to make it look purty...but in the words of Dan..."mmmmm this good."

One Large Egg plant

olive oil

Goat cheese (or your favorite cheese-kiddos may prefer mozzarella, feta would be good too)

Marinara sauce (vodka or mushroom is yummy)

1/2 cup Cous cous (use pasta, orzo  or rice if you prefer)

shredded parmesan

Salt and pepper

Garlic powder

Fresh basil

Pre-heat oven to 350

Chop your egg plant and cook in a skillet with a little bit of olive oil and salt and pepper...I love a lot of pepper, but your welcome to take it easy...cook just long enough to add a little color to the egg plant, and flip...about four minutes on high on each side...set aside on a sheet pan.

While your are cooking your egg plant...have your rice, noodles or cous cous cooking...I like cous cous because it is less heavy...for more kid friendly you could use Annie's bunny noodles : )

While your cous cous is cooking, take your cooked egg plant and spread a thin layer of goat cheese on top. Sprinkle with garlic powder and set aside.  

On top of your goat cheese layer (or your favorite cheesy layer)  Add the cous cous...(I mixed mine with marinara ahead of time...but you can also spread it and add a spoonful of sauce on top of your noodles)

After you have your wonderful layer of eggplant,  Cheese...cous cous and marinara, add another egg plant on top and sprinkle a little fresh parmesan with a small teaspoon of sauce. Put in oven and bake for ten minutes. Sprinkle with fresh basil, salt to taste and ENJOY!!!