Monthly Archives: June 2013

Savannah’s Bananas…

Savannah’s Bananas

Savannah’s Bananas

Do you like bananas? I luuuurve bananas! This is hands down one of my favorite banana desserts! A buttery, brown sugary, melt in your mouth, banana delight! It only takes about 15 minutes to make and it’s healthy because, it’s loaded with bananas. Ok, so don’t count the butter, sugar, or heavy whipping cream and it’s practically medicinal.

honey fried bananas Continue reading

Eggplant Parmesan Bites…

I want to get rid of all the eggplant in the world – Jacks Hinkle, age 5

My son’s response after telling him what we were having for dinner last night. Sometimes, you just gotta be the uncool Mom and serve eggplant. Obviously, the kid doesn’t know what he’s talking about, because eggplant rocks! Besides being delicious, it is chock full of some healthy stuff.

eggplant parmesan bites

I love eggplant and I love eggplant parmesan. I don’t however, like the heaviness of all the cheese and oil that comes with cooking eggplant parmesan. Instead, I make these little individual eggplant parmesan bites.

I love that whenever I’m in the mood to thwart Jackson’s plans to rid the world of eggplant,  I can just walk out to my backyard and grab one of these.  Savannah actually planted, watered, and grew these eggplants. For the record, she claims eggplant to be, not my favorite thing to eat. Punk kids.


Eggplant Parmesan Bites
  1. 1 large eggplant
  2. 2 eggs
  3. 1/2 cup of milk
  4. 2 cups of breadcrumbs {make your's easy!}
  5. 1/4 cup of Olive Oil {divided between batches}
  6. 1 cup spaghetti sauce {homemade preferred}
  7. 1 cup mozzarella cheese, freshly grated
  8. 1/2 cup parmesan cheese, freshly grated
  9. 1 TBSP Garlic pepper or Italian seasoning
  10. 1 TBSP Fresh Basil, chopped.
  1. Slice and salt your eggplant 30 mins to an hour before cooking, to remove excess water.
  2. In a small bowl, beat 2 eggs and milk.
  3. In a shallow dish, combine garlic pepper and breadcrumbs.
  4. Absorb any remaining water in the eggplant with a papertowel.
  5. Dip eggplant slices in egg mixture, then coat both sides with breadcrumbs.
  6. Continue until all slices are coated.
  7. Heat 1 TBSP of the olive oil in a skillet on medium - high heat. Use 1 TBSP increments, to avoid the eggplant getting too greasy.
  8. Add 4- 5 slices to the skillet at a time, depending on size of slices.
  9. Cook each side approximately 3-5 minutes, or until breadcrumbs are golden brown.
  10. When done, set cooked slices on paper towels to absorb some of the oil. Alternate slices with paper towels as needed.
  11. Heat oven to 350 degrees.
  12. Layout slices on a baking sheet lined with parchment paper.
  13. Top each slice with a spoonful of sauce and cheeses.
  14. Pop in the oven for 3-5 minutes or until cheese has melted, remove and top with fresh basil.
Jacks and Kate