Since my birthday was Sunday, Monday marked the beginning of my 30-day yoga and vegetarianism challenge. I was almost thwarted on my first day because the yoga class I had planned to go to was not being offered, but I found another one at another studio only 15 minutes earlier and closer to home. So far, so good. I have been to two yoga classes, both beginner’s classes. Today I signed up for another 6 week series – this time it’s Intro to Power Yoga, taught by the same teacher who teaches my current series class. It’s been two days, and I have not missed eating meat at all. I have been eating falafel for lunch and we made Eggplant Parmesan for dinner on Monday, and we’re still eating leftovers!


3 Large Eggs

3 Tbsp Water

3/4 c Italian Seasoned Breadcrumbs

1/2 c Parmesan Cheese

1 Large Eggplant, peeled and cut into 1/2 inch thick slices

3 Tbsp Olive Oil

2 Tbsp Butter

2 Tbsp Flour

1 1/4 c Milk

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Oregano

1/4 tsp Basil

3/4 c Tomato Sauce (can use 15oz of canned)

1 c Shredded Mozzarella

1. Mix together eggs and 3 tablespoons water until blended.

2. Combine breadcrumbs and 2 tablespoons Parmesan Cheese

3. Dip eggplant into egg mixture, dredge in breadcrumb mixture.

4. Cook eggplant, in 3 or so batches, in tablespoon hot oil per batch in a large skillet over medium heat for 4 minutes on each side, or until tender.

5. Arrange eggplant in a foil lined baking dish in one layer. Bake at 400 degrees for about 15 minutes.

6. While baking, melt butter in a saucepan. Whisk in 2 tablespoons flour and cook for 3 minutes.

7. Whisk in milk and gently boil. Add salt, pepper, basil and oregano. Bring to a boil and cook for 5 minutes. White sauce should thicken.

8. Pour white sauce and tomato sauce over eggplant. Sprinkle with desired amount of Parmesan and mozzarella cheese.

9. Bake 10-15 more minutes.

10. Serve over whole wheat spaghetti.

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