Eggplant Zucchini Pasta

Happy Tuesday! J I have made some incredible dinners this week and just cannot keep it to myself anymore! This post is going to be a 2 parter, because I have a couple of different recipes that I want to share with you. I’m going to do this a little backwards and share tonight’s first (Because I just ate it and my tummy says “SHARE THIS!”) and then later this week I will post Sunday’s deliciousness.  This week has been oddly full of “pasta” for my household. It started off with an out of this world eggplant lasagna, then we had some spaghetti, zucchini, and meat sauce Monday, and tonight we topped it off with eggplant zucchini parmesan.  I’m not complaining though, I’d eat pasta everyday if it were up to me!

                Tonight’s dinner started out with trying to figure out what to do with the left over eggplant that we didn’t use for the lasagna Sunday. I instantly thought of frying it up and making eggplant parmesan, but I try to stay away from real pasta as best as I can. We already had real pasta this week, and I didn’t have a spaghetti squash (my typical go-to) handy so I had to get creative. I saw a post on Pintrest a while back about using zucchini as pasta and thought I’d give it a-go.   

                I put the boyfriend in charge of peeling, cutting, and frying the eggplant, while I took a veggie peeler and turned my zucchini into pasta.  Once I had my zucchini pastafied I tossed it into a skillet with a tiny bit of chopped garlic and let it heat it. Since we had some leftover meat sauce from last night we didn’t have to make anything new. The sauce was a simple mixture of ground deer and an off-brand spaghetti sauce.

                This meal was so simple and easy to make, and have I mentioned it was delicious?  I darn near just inhaled mine.    Another perk of this recipe? It’s very cost efficient as well, while still being so very good for you!  I hope you enjoy it as much as I did!

Ingredients:

2 zucchini

1 Eggplant

2 Eggs

1 Garlic clove

1 Cup Bread crumbs

Sauce of choice

EVOO

Directions:

Peel and slice eggplant. I suggest tossing with a bit of salt, it helps get some of the water out and keeps your eggplant from being soggy.

Heat some EVOO (Extra virgin Olive Oil) on a skillet until hot.

Dip your eggplant slices into the egg, then into the bread crumbs, drop onto the hot skillet. Cook these until they are golden brown on each side.

Slice very thin strips of the Zucchini and place in a skillet on medium heat, along with finely chopped garlic.

Cook the zucchini until it is soft and warm.

The sauce can be warmed and served or you can brown some hamburger or ground turkey if you want. Like I said we just used some that we had left over in the fridge. 

Combine all ingredients on a plate and dig in!

I may have over sauced mine, but man it was good!