This is a healthy version of Eggplant Parmesan without having to fry it.  As you can see, my two girls love to help me make this!  It can be a bit messy, but we just keep extra paper towels on hand LOL.

Ingredients:
- 1 large eggplant, peal off the skin and slice in 1/4 inch thick slices
- 2 eggs, beaten
- 1 cup  Italian breadcrumbs
- 1 8oz package skim mozzarella shredded cheese
- 1-2 jars of your favorite pasta sauce (I prefer Barilla Olive Oil and Garlic Sauce)

Directions:
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
2. Dip your eggplant slices in the beaten egg and then coat with the breadcrumbs.  Arrange on the cookie sheet in a single layer.  Bake about 5 minutes on each side, or until lightly browned.
3. Coat the bottom of a 8x8 casserole dish with pasta sauce.  Cover with eggplant slices, then a layer of sauce on top and sprinkle with cheese.  Repeat this for two more layers with the remaining ingredients, ending with the cheese on top.
4. Cover with foil and bake for 30 minutes.  Remove the foil and bake for additional 5 minutes, or until golden brown.

Serves 6

*Original photo on top taken from Foodnetwork.com.

This was the very first recipe I made from Pinterest. This is very tasty and a great meatless alternative to regular stuffed peppers. I found a few different ones that were similar and simplified it to this:

Ingredients:
- 4 bell peppers, sliced in half and seeds removed
- 1 c quinoa, uncooked
- 1/2 medium onion, diced
- 1 15oz can black beans, drained and rinsed
- 1 tomato, diced
- 1 4oz can diced green chiles
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 c mexican shredded cheddar
- 1 28oz can enchilada sauce

Directions:
1. Add quinoa and onion in a large pan with 2 cups of water and a dash of salt.  Bring to a boil over high heat.  Boil for 5 minutes, cover, turn off the heat, but keep it on the burner and let it stand for 15 minutes.  Fluff with a fork.
2. While the quinoa is sitting, microwave the pepper halves for about 3 minutes to soften.  If you prefer crisper peppers then skip this step.
3. Pour the quinoa mixture into a mixing bowl.  Stir in the black beans, tomato, green chiles and their juices, salt, and pepper.  
4. Pour enchilada sauce into a 9x13 baking dish.  Divide filling among the peppers.  Places peppers into the enchilada sauce and sprinkle with the cheese.
5. Cover the pan with foil and bake at 375 degrees for 25 to 30 minutes.  Remove foil and cook for an additional 5 minutes.

Serves 8