What's for Dinner, 11/3/2010

Here are Pam's Blocks:

Spider(8)
shuffle turn 2X (8)
boomarang (8)
repeater (8)

Block 2:
mambo cha cha 2X (8)
V step 2X (8)
A step 2X (8)
L step (8)

And my Block:

Soccer kick x 2 (8)
3 repeater jump shot (8)
2 repeater, step knee step knee on floor (8)
2 repeater, step knee step knee on floor (8)
*opt to change step knees to karate kicks

And here's what's for dinner:

Eggplant Parmesan


Use whole-wheat panko in this recipe; the regular type became soggy in a test.



Yield: 10 servings (serving size: 1 slice)


Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.



CALORIES 318 ; FAT 15.1g (sat 8.2g,mono 2.7g,poly 0.6g); CHOLESTEROL 99mg; CALCIUM 365mg; CARBOHYDRATE 26.8g; SODIUM 655mg; PROTEIN 19.3g; FIBER 4.8g; IRON 1.6mg

Cooking Light, SEPTEMBER 2010