This recipe is a bit of a long story, but turned out SO delicious! So, here we go. The night before I decided to make rib-eye and some grilled veggies (red pepper, red onion and zucchini). In my quest for a starch I realized we had a baguette in the freezer that would work great for bruschetta so once I grilled up the veggies with Italian Seasoning and balsamic vinegar I combined them with garlic and a can of fire roasted tomatoes and threw them all in the food processor to chop. Goat cheese and these grilled veggies topped my baguette. As always happens, I had WAY too much of it, so we threw it in the fridge for leftovers.
Now tonight I was trying to think of something I could make that my 8 month old could partake in as well. I was leafing through her Infant cookbook and came across an eggplant parmesan, perfect! So with that recipe as inspiration and a few other ingredients in the fridge, this is it:
Grilled Veggie Bruschetta:
1 red pepper
1 red onion
1 can fire roasted tomatoes
3 cloves of garlic
1/2 cup kalmata olives
salt and pepper
Season sliced veggies with S&P, Italian herbs, olive oil and balsamic vinegar. Grill 4-5 minutes per side. Place in a food processor and add fire roasted tomatoes, garlic and kalmata olives. Set aside.
Chicken & Eggplant Parm
2 boneless skinless chicken breasts
1 eggplant, sliced
1 bin sliced mushrooms
1 yellow onion, chopped
2 cloves of garlic
1 can diced Italian tomatoes
Parmesan cheese or marble if you thought you had Parm and you really don’t ;)
Preheat oven to 350 F.
Slice chicken breast. Take 1 tbsp oil, 1 tbsp of Italian Seasoning and salt and pour over chicken, set aside.
Place a skillet med-hi heat. Season eggplant with S&P and Italian Seasoning. Add oil and put slices of eggplant into the skillet in batches, add more oil if needed. Saute 5 minutes per side and place in a casserole dish. Add onion, saute until soft. Add garlic and mushrooms and saute about 3 minutes, place in casserole. Add chicken to skillet and brown on each side. Remove to casserole and add 1 can of diced Italian tomatoes and the remainder of the yummy grilled veggie brushetta sitting in the fridge. Stir to combine and top with cheese. (Again thought I had parm, couldn’t find it so used marble cheese instead. Later this evening I found the parmesan in the freezer…I’d like to blame my husband for that! :)
Bake in preheated oven for 30 minutes and broil for 5 minutes. I served this with a grilled veggie and sausage rice that I had leftover in the fridge, but it would be great on top of some pasta as well. I loved this and my 8 month old, though hers was a slightly blander version, ate 2 servings!