The last few days have been crazy around here. Good crazy – but crazy nonetheless.
I accepted a new, temporary, position the starts pretty much immediately and I’ll share more about that next week. (I know – there have been a lot of secrets here lately, but I promise I’ll provide more information soon).
My son’s band, Longview, went “on the road” for the first time and played at a block party in New Jersey. It was tons of fun and they experienced their first “groupie”.
We enjoyed a great weekend with family and even snuck in a visit to the Jersey shore – one of my favorite places on earth. I know that may sound crazy, but growing up in N.J. I spent countless summer days enjoying the beach and boardwalk. Life inland just isn’t the same and I always feel a little disappointed if I don’t make it to the beach at least once each summer.
This trip we visited Asbury Park, which is a really cool rock and roll town with an artsy vibe. It makes me so happy to just see the ocean, smell the salt air and feel that breeze on my face. It always feels like home to me there.
Kelly got her cast removed this morning. Woohoo! She’s still in a boot, but her ankle is stable and she can begin putting weight on her foot. She’s still using the crutches for now and, hopefully, will be strong enough for PT next week.
The new school year is creeping up on us and I spent what seemed like hours on the phone scheduling appointments for the rest of the week and making sure that all of the kids’ paperwork was up to date
This time of year is exhausting. And one of the ways I try to simplify is by relying on simple, healthy recipes for lunch and dinner.
Today’s recipe, Eggplant & Avocado, features two of my favorite ingredients and it never disappoints. I takes about thirty minutes to prepare (if you are making the eggplant from scratch), but most of that time is hands-off.
I start by peeling my eggplant. I was always taught to peel and salt eggplant for the most tender flavor. A lot of recipes today claim that those steps aren’t necessary, but I always take the time to do it. I just think it makes the eggplant taste that much better. Once peeled I slice it into 1/4 inch pieces and place it on a tea towel. Then I give it a sprinkle of salt.
I preheat the oven to 425 degrees and place a large baking sheet in the oven to heat up. Then I bread the eggplant, dipping it first into an egg wash and then into a bowl of breadcrumbs.
Using a pot holder I carefully remove the hot tray from the oven, spray it with olive oil and then arrange the breaded eggplant in a single layer. I spray the top of the eggplant with olive oil and bake for ten minutes. After ten minutes, I flip the eggplant slices over and bake for an additional ten minutes, until the eggplant is lightly browned.
While the eggplant is cooking I assemble the salad. I like to use arugula because I love the peppery bite with the sweet eggplant, but you could use any green you like.
To the greens I add some fresh mozzarella, roasted red pepper and chopped avocados. I place some hot eggplant slices on top of the salad and dress it simply with balsamic vinegar, olive oil, salt and pepper.
This simple salad is nutritious and delicious and even better with a chunk of crusty bread.