Despite it being early November, it was a snowy evening in NYC. While I wanted to come home and lazily lay on the couch, that wasn’t an option. First I had to catch up on Insanity because I’ve missed too many workouts this week. I started with the Fit Test and am happy to say I saw some improvements. Here are my numbers from the original fit test 2 weeks ago and the one last night:
(Every number went up slightly, except for Power Jumps which I actually stopped midway through because the jumping is too noisy for my apartment (thanks crazy man downstairs).
To get back to my schedule I also did the Plyometric Cardio Circuit workout. It was fine but I’m getting a little bored, I’ve now done that video 4 times. According to my calendar, I’ll have to do this video 3 more times. Let the countdown begin. Insanity is good but a little too repetitive for my taste.
After a good sweat it was time to cook up some dinner. I found a delicious looking recipe for Eggplant Stacks by Proud Italian Cook and used this as a guideline for my own creation using what I had in my kitchen. The result? SO good.
Here’s what I did, slightly altered from the original recipe:
- Fresh mozzarella
- Roasted eggplant slices
- Roasted Zucchini
- Fresh Tomatoes
- Marinara sauce
- Fresh Basil leaves
- Grated Parmesan
- Prepare the eggplant by cutting the tip and ends off, take a peeler and peel of some stripes of the skin, leaving some of the skin on. Cut the eggplant into ¾ inch rounds. Cut ¾ inch rounds of the zucchini. Toss both the eggplant and zucchini with extra virgin olive oil and bake in the oven at 450F until tender.
- Cut up the tomatoes in ½ inch rounds
- Spread sauce in a baking dish, and begin layering the vegetables and fresh mozzarella (eggplant slice, tomato slice, zucchini slice- put a little more sauce on the stack, add in a slice of fresh mozzarella and continue to add layers, mine were about 4-5 vegetables tall).
- Dribble a little more sauce on top and then add a fresh piece of basil and a sprinkling of Parmesan cheese.
- Repeat for as many stacks you’ll be making. Bake uncovered at 375F until heated through and cheese is melted.
A healthy, vegetarian, easy dish I highly recommend and plan to make again!
