Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

This was not a typical eggplant Parmesan, there was no tomato sauce, I covered them with onions, mushrooms, red, yellow, and orange peppers.

Eggplant Parmesan topped with a Mozzarella onion mushroom and pepper sauce

-1-2 eggplants (I used the round eggplant that is short and a light purple skin) sliced thinly
-flour
-2 eggs
-1 cup breadcrumbs
-2 tablespoons Parmesan cheese finely shredded
-salt and pepper
-olive oil

In a bowl scramble 2 eggs.  On one plate place about 1/2 cup of flour, on a second plate place bread crumbs, parmesan cheese and salt and pepper, mix together so that the flavour is evenly distributed.  Have a frying pan on medium heat coat the bottom with a thin layer of olive oil.  Take each individual eggplant and dip in flour to coat both sides.  Then dip in the egg and coat in the bread crumb mixture.  Place in frying pan browning each side.

Mozzarella onion mushroom and pepper sauce

-1 onion chopped
-1 cup mushrooms chopped
-1-2 garlic cloves chopped finely
-1 red pepper
-1 yellow pepper
-1 orange pepper
-olive oil
-1 cup red wine
1/2 cup grated mozzarella cheese
-Paremsan cheese
-1 teaspoon chili powder (more if you want a little more flavour)

In a frying pan on medium heat add a few tablespoons of oil and heat, add onions and mushrooms and Sautée until onions soft and clear.  Add peppers and garlic.  Once peppers start to soften add chili powder, trying to evenly coat mixture.  Allow to cook for a few more minutes.  Add the wine and salt pepper, continue to stir occasionally.  Then add cheeses and mix well.  Top the eggplant these veggies.

Grilled veggies

Last night I was in heaven, I was at a friend's house and I got the opportunity to BBQ.  I had prepared everything before heading out, so that it would be mess free, I forgot to take pictures.  I headed to St. Lawrence Market, and bought lamb burgers, beef burgers and chicken.  For veggies I bought corn still in husks, red, yellow, green and orange peppers, zucchinni (yellow and green) and portabello mushrooms.

I marinated them in 1/3 cup balsamic vinegar and 2/3 cup olive oil with a pinch of salt and pepper and dried rosemary crushed (1 tablespoon).

I cut my zucchini lengthwise (looks like a slice of bacon)  The BBQed one medium for 10 minutes or until cooked.  I served with the amazing lamb burgers.  The left overs I will use to make pasta sauce.

Carrot, snow peas, orange pepper and orange slices salad with sesame oil dressing

I'm trying to stay healthy and encourage vibrant colours with my kids food choices.  

I made a delicious fresh salad.

Carrots, Snow Peas, Orange Pepper, Red Onion, Salad with Orange slices 

and a Sesame Oil Lime Dressing

2 large handfuls of snow peas end removes and sliced

2 medium carrots sliced

1/2 red onion minced

1/2 orange pepper sliced finely

2 oranges cut and sliced so that sections are removed

Sesame Lime dressing

-1/2 teaspoon sesame oil

-1/4 cup olive oil

-juice of two limes

-1/2 teaspoon soya sauce

-1/4 teaspoon freshly ground black pepper

Combine all ingredients and make dressing.  I would have added

cilantro and bean sprouts if I had some.  Allow dressing to sit with salad 

for a 10minutes to allow flavours to infuse and top with 

sesame seeds or sunflower seeds.

Oven Roasted Brussel Sprouts

Oven Roasted Brussel Sprouts


-1 pound Brussel sprouts trimmed, washed and cut in half
-olive oil
-1/2 teaspoon chilli powder
-salt and pepper to taste
-1 small onion chopped
-half an orange pepper


Preheat oven to 400F.  On a cookie sheet place brussel sprouts pour olive oil over them until lightly coated, mix in onion and peppers and evenly coat the mixture with chilli powder and salt and pepper.  Cook for about 30 minutes, stirring frequently as to brown the brussel sprouts.


So delicious and amazing.