Tasty and Easy Recipes

Ingredients:
9 ounces uncooked pappardelle (wide ribbon pasta) or other pasta
2 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper
3 cloves garlic, thinly sliced
1-1/2 cups yellow tear-drop cherry tomatoes, halved
1-1/2 cups grape tomatoes, halved
3 tbsp. fresh lemon juice
1 tsp. salt
5 cups arugula, loosely packed and trimmed
1/3 cup (1-1/2 ounces) Parmesan cheese, freshly shaved

Method:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add pepper and garlic to skillet, cook 1 minute or until garlic is fragrant.
4. Add tomatoes, cook 45 seconds or just until heated, stirring gently.
5. Remove skillet from heat; stir in lemon juice and salt.
6. Combine hot pasta, arugula, and warm tomato mixture in large bowl, tossing to coat. Top with cheese.

1 eggplant
1/2 cup  whole wheat flour
3 egg whites
1/4 cup  skim milk
2 cups bread crumbs
1 tsp  salt
1 tsp  oregano
1/2 tsp  cayenne pepper
1/4 tsp  white pepper
2 cups tomato sauce
1/2 cup  parmesan cheese, grated
1 cup  mozzarella cheese (optional)

Preheat oven to 350 degrees F.

Slice eggplant into 1/4″ thick rounds.  Prepare three bowls, the first
with the flour mixed with 1/2 tsp salt, the second with the egg whites
mixed with the skim milk, and the third with bread crumbs mixed with
remaining 1/2 tsp salt, oregano, and pepper.  Dredge eggplant slices in
flour, then egg and milk mixture, and then bread crumb mixture.  Make a
layer of coated slices in a casserole dish and sprinkle with 1 cup
tomato sauce and 1/4 cup parmesan cheese.  Make another layer of slices
on the first layer, staggering slices so they don’t completely overlap
lower slices.  Sprinkle second layer with remaining 1 cup tomato sauce
and 1/4 cup parmesan cheese.  Cover casserole and bake for 45 minutes.