Check It Out, Family Bites

This week my little ole blog is part of the Family Bites section on Foodbuzz. I know I've shared my love for Foodbuzz with you before, but they really are pretty sweet.

Family Bites is one of their newer sections sponsored by Newman's Own. At the end of last year I was asked if I wanted to participate. Of course I said yes, and low and behold a box of goodies was from Newman's Own was at my door. I was asked to come up with some great family friendly recipes using some Newman's products, (so the disclaimer here: yes I was given free products). All the same I believe that Newman's has some good stuff out there.

Here is my boxed waffles turn eggplant Parmesan using Newman's Sockarooni sauce.



Gluten Free Eggplant Parmesan


1 eggplant peeled and cut into circles 1/4 inch thick
3 gluten free waffles toasted, cooled and torn into large pieces
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon chopped parsley
salt and pepper
2 eggs
1 cup mozzarella or asiago cheese shredded
2 cups Newman's Sockarooni sauce
Parmesan for sprinkling on top

Place the peeled and cut eggplant into a strainer. Sprinkle about 1 teaspoon of salt over the slices and let them sit. They will sweat so leave a towel underneath or in the sink. Leave for 1/2 an hour. Place waffle pieces, oregano, garlic powder, parsley and salt and pepper in a food processor. Pulse until it forms nice small crumbs. Preheat oven to 375º. Rinse salt off of the eggplant and pat dry. In a bowl separate whisk the eggs with some salt, pepper and about a tablespoon on water. Oil a cookie sheet and have nearby. Dip each slice into the egg and let it drip off. Place into the crumbs and press crumbs onto the eggplant. Place on cookie sheet and cook for 12 minutes. Flip over the slices and cook for another 10 minutes. Remove from oven and place enough cheese on each slice to cover. Spoon about 2 tablespoons sauce over the cheese. Sprinkle a generous amount of Parmesan over the top of each one. (I actually add a little more mozzarella on top too). Place back into oven for another 6-10 minutes until the top is nice and melted and golden.

Thank you Foodbuzz once again for taking my blog outside the box I sometimes put it in. Thank you for introducing me to countless other fabulous food lovers. Thank you for filling my recipe box to the brim. And yes, thanks for the free stuff, it's truly appreciated.

**Stay tuned. Later this week I'll give you another use for that Honey Mustard Curry Dip.