When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

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When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time to prep Eggplant 15 minutes

Total Time 50 minutes

Ingredients

• 1 eggplant, sliced (you may peel it if you wish)
• 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
• 1-2 eggs, mixed or egg sub
• 1/4 cup of oil for frying
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
• Fresh and dry herbs for garnish
• A good drizzle of olive oil

Instructions

1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

• Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
• For a gluten-free option, cornmeal could be used.

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Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.

My kids had these as a traditional burger in a bun, with pickles, tomato, and condiments.

However, my husband and I loved it in my amazing side dish, Yellow Rice with Peppers and Tomato Sauce.

Goodness! That meal was fitting for a king and a queen. It was so tasty that I wished we had leftovers.

This burger is approachable with accessible ingredients. If you like tuna cakes, then you will love these for sure.

Although, I have to add that the taste is far better than tuna cakes. For instance, there is nothing like using fresh fish like this Alaskan halibut.

I feel a bit spoiled and extremely grateful because I get fresh fish from Alaska every month. Sitka Salmon Shares has been a blessing to me and my family.

We really love fish, but after getting from this monthly subscription, I know what a difference it has made for us.

CLICK HERE TO CHECK MY Easy Fisherman pie recipe

Sometimes, it is total through back to the ’80s when we would vacation for weeks at the Adriatic Sea.

We would eat freshly caught seafood all the time. Nonetheless, over the years you forget how wild salmon taste or cod.

My family loves going on fishing trips and I really appreciate all the catch that my boys would bring o our tend. However, can you even imagine getting a full box, a bounty of delicious fish every month?

We are talking about three species of wild salmon and four species of whitefish, all seasonally home-delivered to your doorstep through our Community Supported Fishery.

Perhaps Wild Alaskan sockeye salmon, pot-caught spot prawns, and more sound better to you.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them.

I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

If you make a Simple Halibut Burger Recipe or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: Serves 4

Simple Halibut Burgers

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Instead of regular beef burgers why don't you make a little switch and make this amazingly delicious and I might add Simple Halibut Burger Recipe. You will not regret it because my halibut burgers are not only simple but extremely tasty as well.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pound halibut burger meat
• 2 tablespoon olive oil + extra to brush on the skillet
• 1 large organic egg
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/4 red onion, diced
• 1/2 cup bread crumbs, plus 3 tablespoons extra

Instructions

1. If your halibut burger meat is frozen then defrost first. I like placing mine in the fridge overnight and mix the ingredients in the morning so it could marinate all day in my fridge for the best-tasting burger.
2. Prep and measure everything, then combine all the ingredients in one large bowl.
3. Line a tray, plate or a baking sheet with silicone baking mat, parchment paper or even plastic wrap would work. This will get the burgers off the tray easily.
4. Divide the mixture meat into 4 and roll each portion into a ball. Press the balls down gently with your hands to form 4 patties. Sometimes I make them a bit smaller; you could get 6 smaller patties or 4 thicker once. 4 patties would make a bit over 4 oz burger patty.
5. Coat each patty with the breadcrumbs on both sides then place on the tray/plate. You can use any breadcrumbs on hand; panko, plain, Italian style, etc.
6. Now, cover and refrigerate for at least 1 hour to up to 12 hours. Allowing burgers to marinate in the fridge will help them bind better as well as cook easier, plus the flavor will be that much tastier.
7. Turn your stove to medium-high and heat cast-iron skillet or just a frying pan if you do not have a cast-iron skillet. Make sure to brush the bottom of the pan with oil.
8. Add the patties, in batches, and cook until browned on the bottom, 2 minutes on one side then flip and cook 3 minutes on the other, flip again and let t cook for an additional two to three minutes, adjusting the heat if necessary. The patties will feel firmer in the center when done.
9. They are great the next day as well, just make sure to refrigerate them.
   

Notes

You may use some dill as well for the fresh burgers. Also, green onions work well with this mixture.

You can use extra oil to oil your hands to make burgers easier.

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Much like a cottage or shepherd’s pie, my easy fisherman pie is one amazing meal that you must try.

What is the difference you ask?

Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.

You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.

CLICK HERE FOR MORE TASTY FISH RECIPES

Sitka Salmon Shares Is:

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.

You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.

If you try Easy Fisherman Pie please tag me on Instagram. @sandraseascyoocking using hashtag #sandraseasycooking. Thank you in advance!

Baking dish by Xtrema Ceramic Cookware.

Yield: Serves 6

Easy Fisherman Pie Recipe

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• MASHED POTATO TOPPING
• 1 1/2 lbs. (750g) Idaho potatoes, more if you like
• 1/2 cups (118 ml) Half and half
• 3 tbsp (42 g) Unsalted butter,
• Salt to taste
• FISH
• 16 oz (500 g) Wild Alaskan Coho Salmon
• 16oz (500 g)Wild Alaskan Pacific Cod
• 10 oz (300g) Wild Alaskan Rockfish
• 2 cups (475 ml) Whole Milk
• 1/4 onion, chopped
• SAUCE
• 2 tablespoons (28 g) unsalted butter
• 3-4 tbsp (30 to 40 g) plain, all-purpose flour
• 2 1/2 cups (600ml) Whole Milk, splash more if needed
• 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
• 1/2 tablespoon Lemon Juice
• Generous pinch of salt and freshly ground pepper
• TOPPING
• ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
• 4-5 hard-boiled eggs, sliced in half
• 3 oz swiss cheese (or grated gruyère cheese)

Instructions

POTATOES

1. Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
2. To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.

FISH PREP

1. If the fish is frozen, defrost it. You may leave it overnight in the fridge.
2. Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.

SAUCE

1. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
2. Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.

ASSEMBLY

1. Preheat oven to 375 F (190 C).
2. Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
3. Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
4. Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
5. Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.

Notes

• You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
• There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
• I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
• Over time it will be easier and easier to prep and make this dish but it is really not complicated.
• You can make this in dutch oven as well.

Did you make this recipe?

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