eggplant subs

source: rachael ray | 365: no repeats

1 cup italian-style bread crumbs
1/2 cup grated parmesan
3 tablespoons sesame seeds
4 tablespoons olive oil
1 large eggplant, thinly sliced
1/2 cup flour
2 eggs, beaten with a splash of water
2 garlic cloves, finely chopped
1 jar roasted red peppers {16 oz.}, drained
1 can diced fire-roasted tomatoes {15 oz.}
salt & pepper
 4 sub rolls, split lengthwise
1 pound {smoked} fresh mozzarella, thinly sliced

1. combine bread crumbs, parmesan, sesame seeds, & 2 tablespoons olive oil.

2. dip eggplant slices in flour, then eggs, & then press firmly into breadcrumb mixture.

3. arrange eggplant on a baking sheet, & bake at 400 degrees for 15-17 minutes.

4. in a saucepan over medium heat, saute garlic in 2 tablespoons olive oil.

5. puree roasted red peppers & tomatoes in food processor.

6. add pepper-tomato puree to garlic in saucepan, add salt & pepper, & heat through.

7. fill sub rolls with sauce, breaded eggplant, & mozzarella.  broil until cheese bubbles.

{the sauce made from roasted red peppers & fire-roasted tomatoes is delicious over any pasta or anywhere you would use a red sauce!}

4 servings | 15 points+ each

minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.