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.

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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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Who loves Salmon? I simply love it especially Lemon Herb Grilled Salmon. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.

I really try to make fish and serve it to my family at least once a week. One tip though, is always get salmon that is Wild caught, as opposed to getting the one that is farm raised.

You would think that they taste the same, and you are getting identical nutrition, but no, there is a difference.

Do not get me wrong, I bought a farm-raised salmon many times, but I try to get wild caught when it is available to me.

Atlantic salmon and Pacific salmon look similar on the outside. But between species and even within the same species, each type of salmon can have different flavors, textures, and flesh colors.

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Again depending on my availability, I switch between Atlantic and Pacific Salmon. Now, if the salmon is frozen, try to defrost it. For quick thawing, place the frozen package in cool water for approximately 20 minutes. Once defrosted, immediately cook or refrigerate.

Recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Soy Sauce Marinated Salmon 

Easy Salmon Rice Bowls

If you try this Lemon Herb Grilled Salmon or another from my website, please tag me on social media, preferably Instagram @sandraseasycooking using the hashtag #sandraseasycooking so I could see all your creations and share them with everyone else. Thank you so much for all your support!

Yield: 4 Servings

Lemon Herb Grilled Salmon

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Simple Recipe for Lemon Herb-Grilled Salmon

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 1/2 pounds Salmon with skin
• 1/2 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 1 tablespoon unsalted Butter
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 2 teaspoons Freshly Chopped Dill
• 1 teaspoon Freshly Chopped Parsley
• Lemon slices for the garnish

Wood pellets:

• MESQUITE or HICKORY

Instructions

1. When ready to cook, set the temperature to 325F and preheat, lid closed for 15 minutes.
2. Combine the lemon zest, lemon juice, softened unsalted butter, dill, parsley, sea salt, and ground black pepper.
3. Generously slather the top of the salmon fillet with the mixture and top with a slice of lemon. You may allow marinating for about 10 minutes or so to absorb the mixture.
4. Place the salmon fillets on the hot grill grate, skin-side facing down.
5. Cook for 20 to 25 minutes, until it reaches an internal temperature of 145F and flakes easily, or until the salmon is cooked to your preferred taste.
6. Serve with Lemon slices and perhaps garlic-butter dip

Notes

How long do you cook salmon in the oven?
It will depend on the size and the thickness of your salmon, of course. If your filet is thick I’d say about 25 minutes in the oven at 400ºF. But it has a normal size I would say about 15 minutes or until salmon flakes easily with a fork.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 378Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 115mgSodium: 370mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Don’t you simply love a good salad? I adore salads, and the other day, I was longing for kale salad.

It’s hard to believe, I know, but I do have these cravings for madly healthy food, as well.

Even though kale or raw greens do not agree with me anymore, I still love eating every once in a while.

Now, don’t be afraid of adding fruit to your salad, especially greens like kale because it brings down the dull taste of kale.

Personally, for me, kale tastes like grass, nothing extraordinary without a doubt.

However, when you add fruit to raw kale that burst of sweetness comes in and makes kale taste delightful.

As you can see the salad looks spectacular and wonderful, and it truly tastes superb.

Basically, everything that you see on this salad is fresh and healthy.

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With that being said, you can add a mix of citrus fruit such as grapefruit, mandarins, or different types of oranges.

Although on that point, it has a nice amount of freshly squeezed lemon juice as well.

This type of salad would bring a smile on your face even on the most depressing day, and light up it up significantly more.

I am telling you, it is a powerhouse and simply perfect to keep that New Year resolution to eat healthier. Wink*Wink*…

I know, we all do make those resolutions, but the reality is that if we eat at least a couple of times a week something like this, I am certain that our body would thank us for sure.

If you try my Citrus Kale Salad, please tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

You might also like:

Mixed Greens with Peaches

Massaged Kale and Strawberry Salad

Yield: Serves 4

Citrus Kale Salad

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Perfect, healthy, nutty and balanced Citrus Kale Salad. A Beautiful marriage of ingredients that just brings harmony, happiness, and calmness to you and your body.

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

• 5 cups fresh organic Kale it will go down to about 2 cups after massaging
• 2 Oranges peeled and sliced (mandarines, or other similar)
• 1/2 cup Nuts, any on hand; pinenuts, almond, cashews, etc.
• 1 cup Pomegranate

GINGER VINAIGRETTE

• 1/4 cup Olive Oil Extra virgin, organic
• Juice from 1/2 Lemon add more if you like it really sour
• Juice from 1/2 orange
• 1/2 teaspoon ground ginger, you may use fresh with juice squeezed out and use that as well
• Pinch of salt, or to taste
• Pinch of Ground Black Pepper
• Generous pinch of Sumac
• 1 tbsp. Lemon Zest
• 1 tbsp. Orange Zest

Instructions

1. After washing thoroughly, add the kale to a mixing bowl, I like using scissors to chop it in the smaller pieces, but you may use a knife and chop into bite-size pieces on a large cutting board before adding it to the bowl.
2. Mix together ingredients for the ginger vinaigrette, whisk to combine it well, or place everything in a jar with a lid and shake to combine.
3. Pour vinaigrette over it, and massage kale by squeezing it for about five minutes, or until leaves are very tender. Taste and see if you need more salt.
4. Peel oranges (or other citrus fruit) and slice however you wish, add to the salad and lightly toss.
5. Plate it on the large platter if you wish, and pomegranate seeds and pinenuts. Read notes for more options.

Notes

You may use other toppings such as olives, croutons, or any other nuts for that extra crunch.

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