T.G.I.F.

Thank God it's Friday! I thank God for many things, and it being Friday is no exception! Friday's are exciting. My husband gets to be home on Saturday, and this happens to be the weekend to celebrate Valentines Day. Normally I am not real big into celebrating manufactured holidays. But, when you've been through the ups and downs of almost 10 years of marriage like I have (holy cow, I'm getting older), you start to feel like you should celebrate whenever you can because it CERTAINLY is a feat of God that you are still married.

So, now that I am past my celebration of the fact that it's Friday, I realize that I still need to make dinner (scratch lunch after not getting home from errands until 3:30 thanks to the mile long line at the car wash. See, it was a good thing I ate a tasty breakfast!). Hmph. I am excited for what I have planned to make (still keeping you in suspense), but by this point in the week, I am often tired of cooking. But, alas, I will BUCK UP and deal with it! If I didn't already have a meal planned, we would SOOO be doing take out or PB and J for dinner. This is my plug for planning your menu in advance. It will relieve SO much stress and you will eat better too!

Tonight for Dinner we will be having a healthy version of Eggplant Parmesan and some Garlic-Roasted Kale. Sound scary? I dare you to give it a try. I've never been one to back down from a dare....are you?

EGGPLANT PARMESAN

Yield: 10 (1 slice) servings; 318 Calories per serving

Eggplant:

2 large eggs, lightly beaten

1 tablespoon water

2 cups whole-wheat panko (using regular panko may result in soggy eggplant. Yuck.)

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch thick slices

Cooking spray

Filling:

1/2 cup torn fresh basil

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon crushed red pepper

1 1/2 teaspoon minced garlic

1/4 teaspoon salt

1 (16 ounce) container part-skim ricotta cheese

1 large egg, lightly beaten

Remaining Ingredients:

1 (24 ounce) jar premium pasta sauce

1/4 teaspoon salt

8 ounces thinly sliced mozzarella cheese

3/4 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375 for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9 inch glass baking dish coated with cooking spray. Layer half of the eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375 for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375 for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Garlic Roasted Kale

Yield: 10 (2/3 cup) servings

*note: this dish may scare some of you, but it is amazing. It is delicious served straight from the oven. The leave lose their crisp texture as the dish stands.

3 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

3 garlic cloves, thinly sliced

1 1/2 pounds kale, stems removed and chopped

2 teaspoons sherry vinegar

1. Arrange oven racks in center and lower third of oven. Preheat to 425. Place 2 large jelly roll plans in over for 5 minutes.

2. Combine first four ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425 for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.