Tuesday, July 2, 2013

I'm Alive... and Cooking!

Hi there! Sorry to miss you fabulous folks the last couple of days. You may have noticed {via instagram - follow me... username 'ktzeller'} I snuck away for a quick trip to Colorado this past weekend! I went for my best friend Lisa's baby shower. She is the most wonderful person and I just can't wait to see her as a mom... although I kinda hate her right now because she's one of those pregnant gals that looks amazing while taking on the task of creating life. Lisa, her sweet hubby Ryan and pup Lucy were the best of hosts for a relaxing weekend in the mountains!

I can definitely understand why so many people love living in the mountains... I had the most amazing scenery for my morning run where there was zero humidity, followed by an afternoon of hiking. I was more outdoorsy in one day than I've been in the past two years put together! Yikes!

While I was away, my family took a little trip to the farmers market. I was sad to miss it {I love fresh fruits and veggies... they're my only inspiration to make anything besides sweets!}, but I sent them with long list and they delivered!

Tonight, I'll be putting this Eggplant Parmesan recipe from Martha Stewart to the test:



  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella


  1. Step 1

    Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Step 2

    Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Step 3

    Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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