Eggplant Parmesan With Eggplant, Salt, Flour, Eggs, Italian Style Breadcrumbs, Olive Oil, Italian Seasoning, Marinara Sauce, Parmesan Cheese, Mozzarella Cheese, Oregano, Fresh Parsley

Eggplant Parmesan With Eggplant, Salt, Flour, Eggs, Italian Style Breadcrumbs, Olive Oil, Italian Seasoning, Marinara Sauce, Parmesan Cheese, Mozzarella Cheese, Oregano, Fresh Parsley

Once you try these mini calzones, you may never go back to fixing the large ones again!  These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet.  The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!

Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!

A simple and delicious recipe for Eggplant Parmesan that is baked instead of fried! All that goodness is then layered with rich tomato sauce and cheese!

Eggplant Parmesan

A simple and delicious recipe for Eggplant Parmesan that is baked instead of fried! All that goodness is then layered with rich tomato sauce and cheese!

Roasted Mushrooms with Garlic & Thyme

Roasted Mushrooms with Garlic & Thyme

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Time: 40 minutesPrep pointer: If you don't have a wire rack, line a baking sheet with foil. Turn the vegetables after 8 minutes. Serve with Lemon-Parsley Pasta: Cook 6 ounces whole-wheat spaghetti according to package directions, omitting salt and fat. Drain. Combine pasta with ¼ cup chopped fresh parsley, 1½ tablespoons extra-virgin olive oil, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper

Dinner Tonight: Vegetarian

Time: 40 minutesPrep pointer: If you don't have a wire rack, line a baking sheet with foil. Turn the vegetables after 8 minutes. Serve with Lemon-Parsley Pasta: Cook 6 ounces whole-wheat spaghetti according to package directions, omitting salt and fat. Drain. Combine pasta with ¼ cup chopped fresh parsley, 1½ tablespoons extra-virgin olive oil, 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper

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