Keenie Kitchen: Eggplant Parmesean

This past week was a huge break from cooking, I whipped up one of our favorites, the Mediterranean Chickpea meal, ordered in a great Chinese feast, and followed that with a night out to Efrain’s ( spicy Mexican ) and finished off the week at my brother's with a spicy curry.

Well Sunday night arrived and we need to eat healthy, homemade, and vegetarian. Eggplant Parm seemed like the natural choice, with a homemade marinara and freshly breaded and pan-fried eggplant steaks the Keenie Kitchen was in full action.

Now to share...

Shopping List:

· 2 carrots diced

· 2 stalks of celery diced

· 1/2 onion diced

· 4 cloves of garlic smashed

· 1 tbspn of parsley (freshly dried)

· 1 tsp + of basil (freshly dried)

· 1 serrano pepper minced (optional)

· 2 15oz cans of diced tomatoes

· 1 eggplant

· 2 eggs

· 1 cup of breadcrumbs

· Italian seasoning

· S&P

· Shredded cheese of your liking.

Putting it together:

Heat up about 2 tablespoons of olive oil to a medium heat and add the carrots, celery, and onion. Add a tsp of salt and pepper.

After veggies soften up ( about 5 mintues ) Add the garlic, parsley, basil, and serrano pepper (if you want a little heat). Let this cook for another 4 minutes or so, you want everything to be fragrant but be careful not to let it burn or brown.
Add the tomatoes, let it stew/simmer for about 30-45 minutes.
Blend 7/8 of the mixture. I like to let a little stay chunky for texture, this is really up to you. Make sure to blend all the garlic.