Easy Eggplant Parmesan Recipe & Orzo Veggie Medley Meal Prep
Loaded Eggplant Parmesan
Ingredients
Ingredients for 6 eggplant halves
- 3 eggplants, halved
- spray olive oil
- sea salt & pepper
- 12 tablespoons panko crumbs
- Marinara
- 1lb 95% lean ground beef (OR your choice of lean meat)
- 3 tablespoons Italian seasoning
- 28oz can whole tomatoes in sauce
- 1 cup water (using the can)
- sea salt & pepper to taste
- 1 cup low-moisture shredded mozzarella
- 1/2 cup grated/shredded parmesan
Steps
Step 1
Set oven to 420F.
Step 2
Slice the eggplant in half, then make deep diagonal cuts across the open face of the eggplant to create a diamond pattern. Spray the eggplant halves with olive oil, then sprinkle with sea salt. Roast in the oven for 20 – 25 minutes. After that, add 2 tablespoons of panko crumbs to each eggplant half, then bake in the oven again for 6 to 8 minutes, then remove from the oven.
Step 3
As the eggplants bake, prepare the meat sauce. Set a nonstick skillet on high heat, and once hot, toss in the meat. Chop and cook in the skillet for 2 minutes, or until you have chopped up the large chunks. While the meat cooks, add in the Italian seasoning.
Step 4
Reduce the heat to medium, then add in the canned whole tomatoes and water. Reduce the heat to medium-low, then cover and simmer for at least 20 minutes. Season to taste with sea salt & pepper, then remove the skillet from the heat to allow the sauce to thicken and the flavors to meld.
Step 5
Add a few tablespoons of meat sauce to the top of each eggplant half, then equally divide/sprinkle the mozzarella and parmesan on top.
Step 6
Bake for an additional 6 to 8 minutes, until the cheese has melted and the eggplant is to your desired softness.
Orzo Veggie Medley
Ingredients
Ingredients for 5 servings
- 1 cup cooked (wheat) orzo
- Substitute: brown rice; quinoa
- 1 tablespoon olive oil
- 1 large zucchini, chopped into 1 1/2 chunks
- 1 yellow squash, chopped into 1 1/2 chunks
- 1 medium red onion, chopped
- 1 colorful bell pepper (I used half of one yellow and half of an orange)
- 2 teaspoons dried thyme
- pinch of sea salt & pepper
- fresh basil (optional)
Steps
Step 1
Set oven to 420F.
Step 2
Add chopped vegetables to a large bowl, then add olive oil, sea salt & pepper and thyme. Sprinkle in dried thyme and mix/toss veggies to coat.
Step 3
Add parchment paper to baking tray. Add the veggies on top, then bake for 20 to 25 minutes until crisp tender.
Step 4
Prepare orzo according to the instructions given on the package. Set aside.
Step 5
Add the roasted veggies to a bowl and allow them to cool slightly. Add in cooked orzo and fold everything together. Season to taste with sea salt & pepper and fresh basil if desired.