Hey NCJ Peeps, I took a little time off for the holidays but I’m back! It’s a new year and time to start fulfilling those New Year’s resolutions and eating healthy. After Thanksgiving, Christmas and New Years I can’t eat another bite of turkey, stuffing or (I can’t believe I’m saying this) cake! So here’s a recipe to help you stay healthy while not sacrificing flavor. I actually never had eggplant before writing this post but I can see why a lot of vegetarians substitute this for meat. It has a hearty texture and is heavy enough to fill you without giving you that bloated feel. Also, instead of frying the eggplant Parmesan it’s baked, lightly sprinkled with mozzarella (not smothered) and served with a healthy tomato sauce. Now if I could just get myself to the gym I would be good!
Aside from eating healthy I have some resolutions of my own for this website. My goal is to post a new recipe at least twice a week, begin my YouTube series and do more exciting giveaways for my loyal fans. I’m telling you all this so you can hold me accountable! So I won’t get upset if I get an email or two holding me to my word…that’s what friends are for 
Do you have any New Year’s resolutions you want to share? Here’s to a bigger better 2013!
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Ingredients
2 large eggs
3/4 cup Italian breadcrumbs
2/4 cup finely grated Parmesan
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce
1 1/2 cups shredded low fat mozzarella
Directions
Recipe adapted from Martha Stewart
But looks just as tasty!!!!