It seems like a blog needs some kind of mission statement before it can get off and running. But, I want to keep my food philosophy short and sweet and get on to the fun part: great recipes and food!

I have three things I try to do when it comes to making food:

1. Make it real. TRY to use minimally processed food, where possible or feasible. It means healthier eating, as well as better tasting food. But, remember, there are always exceptions.

2. Make it good. If food doesn’t taste good, you are wasting that calorie intake. I NEVER eat food that isn’t delicious, I’d rather use those calories on something yummy. And, yummy = satisfying and that is, in my opinion, the secret to a healthy food outlook and intake.

3. Make it simple. If a meal is going to keep me stressed all day about details and temperatures, I don’t enjoy the process at all. I enjoy the creative process of cooking, and that doesn’t mean I have to be a master chef.

Now, with those three caveats in mind, let’s move on to the food!

Today’s recipe is for a quick dinner or lunch. It’s a great way to use leftover eggplant (or, substitute any grilled veggie or meat for the eggplant).

Grilled Cheese and Eggplant sandwiches with simple marinara

My first try at food photography! It's off center. I'll get better. :)

Hardware: 1 baking sheet, 1 non-stick skillet

Ingredients:

Olive Oil
1 medium eggplant
Whole wheat bread, or your choice
Mozzarella cheese (we use reduced fat)
1 15 oz. can crushed tomatoes
Italian seasoning (fresh herbs are great!)
1-2 cloves garlic, crushed or minced
1/4 cup chicken or vegetable broth

First, preheat your oven to 375. Slice eggplant to desired thickness and brush with olive oil on both sides. Place in oven for 20 to 30 minutes, depending on thickness of slices. Turn them after about 15 minutes, to allow both sides to brown. (This seems like a long time, but do it FIRST and your eggplant will be nearly done by the time you finish your marinara and herb-flavored oil.)

In both pans add about 1 tablespoon of olive oil. Use less if you are really watching calories. To the marinara pot, add the minced garlic and place on low to medium heat. Don’t burn the garlic or it will become bitter! Now is a good time to add in a small amount of Italian seasoning–1 to 2 teaspoons. If using fresh herbs, I’d wait and add them after the tomatoes. Cook the garlic for 3-4 minutes then add the tomatoes and the broth. Simmer until hot and set aside.

Once the eggplant is done, heat the skillet with olive oil on low. Add in herbs of choice, fresh or dry–I really like fresh thyme, and it’s easy to find and cheap. Cook herbs in oil until you can really smell the herbs, but do be careful not to burn them. I even add a little garlic at this point sometimes, but, again, don’t let it burn.

Assemble your eggplant on bread of your choice (I just really like a nutty whole wheat best). Be sure to put a little cheese on both sides of eggplant, so that the melted sandwich stays together. Place in the skillet and cook on medium low heat until one side turns golden brown. Don’t rush the process, trust me, or you’ll end up with charcoal flavored bread. Flip and repeat until golden and melted.

Serve with a side of marinara.

I like to serve these with a healthy vegetable side dish, such a garlicky sauteed kale or roasted butternut squash. My photo show sauteed Red Kale (but, it’s purple and green and so pretty).