Wow, I have been recording my dinners almost every day for 11 years! I started out just putting in pictures of my dinner plate but have evolved to making comments and tips on how to make the dinners I eat and even include a few recipes. I enjoy looking back over the various dinners we have had and get ideas for future dishes. Also sometimes I think to myself, “Oh, that was so good! I wonder why I haven’t made it again!” Anyway, dininglite.blog will always be exactly what I eat. It helps me to stay accountable to eating in a healthy manner which so far has made my life better. I am glad you are here. Thanks for being part of my food journey.

Eggplant Parmesan Pasta

I love eggplant parmesan but I do not love frying eggplant. So to make this healthier dish I cut the eggplant in cubes and sprayed them with olive oil spray and roasted the cubes in a 425F oven for 25 minutes. I also made tomato sauce with a large can of fire-roasted tomatoes, tomato paste, olive oil, onions, garlic, dried oregano and pepper flakes but you can just use your favorite jarred sauce if you want. To assemble the dish I placed some kale on the bottom of my bowl, followed by fusilli that I had finished in the sauce, then the eggplant cubes, some shredded mozzarella, more tomato sauce, and grated parmesan cheese on top.

It was soooo good! It tasted very much like the fried version but without all the oil. We are definitely having this again!!