The Recipe Tester

Lately, I’m really just thinking of myself as a recipe tester.

I haven’t been very inventive on my own. And I guess that is ok with two jobs and a wedding to plan.

Tonight, I tackled two.

I had Jodus find a recipe for baby eggplant. He went straight to my go-to source: AllRecipes.

Eggplant and Tomato Bake

We doubled the recipe since we had 4 baby eggplant from Costco.

  • 1 cup all-purpose whole wheat flour
  • 1 cup dry panko bread crumbs
  • 1/4 cup Italian seasoning
  • 4 3 eggs
  • 1/4 cup water
  • 2 small 3 baby eggplant, sliced into 1/4 inch rounds
  • 2 tablespoons peanut olive oil
  • 2 (14 ounce) jars cans spaghetti tomato sauce
  • 2 cups ricotta cheese
  • 2 cups grated Parmesan cheese
  • 2 tomato, thinly sliced
  • 1/4 cup shredded parmesan
  • 2 (8 ounce) packages angel hair pasta


    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
    3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
    4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
    5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

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The directions weren’t clear/I didn’t read them through well enough so I ended up adding parmesan shredded on top since I had already laid down the entire cheese mixture that the recipe called for. Oops.

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The other recipe I tackled was from Cooking Light: Spinach Strawberry Salad with Easy Herb Vinaigrette.

Actually, the boy did most of the tackling of this recipe.

The salad:


  • 1 1/2  cups  quartered strawberries
  • 1/4  cup  Easy Herb Vinaigrette
  • 1  tablespoon  finely chopped fresh mint
  • 1  (6-ounce) package fresh baby spinach
  • 2  tablespoons  sliced almonds, toasted
  • 1/4  teaspoon  freshly ground black pepper


1. Combine first 4 ingredients in a large bowl; toss gently to coat. Sprinkle with almonds and pepper; serve immediately.

The dressing:


  • 9  tablespoons  white wine vinegar
  • 1 1/2  tablespoons wildflower honey
  • 1/2  teaspoon  fine sea salt
  • 1  cup  canola olive oil
  • 3  tablespoons  chopped fresh basil
  • 3  tablespoons  minced fresh chives parsley


1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.


This salad was fantastic. It was light and delicious!


The bake totally grew on me. It was by no means healthy but I don’t think you can go wrong with that much cheese.

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I think that using the smaller of the two plates we got from our new china did help with portion control.


Mmm, so good!

Yeah, that’s a mint mocktail you see! 😀


No matter that it’s raining outside! I’m ready for summer!


3 Responses

  1. Love stawberries in a salad. The eggplant looked great also, you if it’s got cheese, it’s got to be good.

  2. Mocktail damn it Leah!!! ❤ you 😉

  3. […] I knew I wanted more of the salad I made the other night. […]

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