What should I make for dinner tonight?

Question

I'm trying to decide whether to make eggplant parmesan or baked chicken with vegetables and gravy. I have all the ingredients to make either dish. What do you think?

Answer 1

Eggplant Parmesan
Yield: 6 servings

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Preheat oven to 350ºF.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and sauté until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350ºF. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Answer 2

I love eggplants. So I'd slice the eggplant in 1/2 inch pieces and saute them (in 2 tbs olive oil, 1 tbs minced garlic, 3/4 cup chopped onion) and the rest of the veggies with 1/2 cup of chicken broth, salt & pepper to taste, and serve them with the baked chicken. You can skip the parmigiano or use them to bake garlic bread for your dinner.

Answer 3

Apricot Grilled Duck Breasts:

Serve this savory-sweet entrée over couscous, brown or white rice, or even pasta. Total time: 36 minutes.

1/2 cup apricot preserves
2 1/2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) boneless duck breast halves (1 1/2 pounds), skinned
Cooking spray

Combine first 5 ingredients in a bowl, stirring with a whisk. Add duck; cover and marinate in refrigerator for 20 minutes.

Prepare grill to medium heat.

Remove duck from marinade, reserving marinade. Bring marinade to a boil in a small saucepan over medium-high heat, and boil 1 minute. Remove from heat.

Place duck on grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer inserted into thickest portion registers 170°, basting occasionally with reserved marinade.

Yield: 4 servings (serving size: 1 duck breast half)

Answer 4

Irocinally, I am making eggplant Parmesan tonite.

So of course that would be my choice. Plus, I really enjoy
the leftovers for breakfast.

enjoy.

Answer 5

Make Reservations...LOL Make eggplant parmesan

Answer 6

baked chicken with vegetables. I personally would leave out the gravy because i dont like it, but if u like that, put the gravy on the side.

Answer 7

eggplant parmesan why not go light on a saturday night.

Answer 8

eggplant parmesan

Answer 9

I'd fix the eggplant! Delicious.

Answer 10

eggplant parmesan is both healthy and delicious...enjoy!