The past few weeks have been so incredibly busy with work. Major events and projects have collided together creating late nights, early mornings, skipped meals and crash and burn evenings. Dramatic, much? I know.

My dear husband has had to really take charge, as my parenting and household upkeep has been needless to say, slacking. After receiving a frantic call from my husband that consisted of a one way street conversation of – “Get home!” I was slightly nervous as I turned the front door handle and stepped into a quiet house. As I peeked into the nursery I saw my husband rocking a wide-eyed baby as he mouthed “be quiet.” I ninja-tip-toed out of the room and over so many baby items scattered across the floor. The house looked like we were robbed. As if a robber knew that somewhere under the building dust some serious loot resided and combed every inch of our home throwing bottles, diapers and baby clothing in complete madness.

I walked into the Master Bedroom and saw all of Baby Lo’s Diaper Bag belongings out and about throughout the room. Blankets, a formula dispenser, diapers, baby clothes, more diapers, even the Infant Tylenol and Vitamin D Drops which were neatly stored in their boxes and tucked away in a pocket of the diaper bag were out of their boxes and laying scattered across the bed (I am completely organized in the wrong places in life these days).

“Umm… what happened here tonight?” I asked.  I think my husband had a twitch in his eye as he stated, “Onesie. I just needed a onesie.”

“And you thought maybe you would find it inside the Tylenol box?”

We still are laughing about that one. Needless to say, he warned me to buy more onesies, like boxes and boxes, but he has also been super helpful and amazing with taking care of Baby Lo, our home and even me.

So, in an effort to gain some normalcy back into our lives, I decided a home cooked meal is just what we needed.

EASY EGGPLANT PARMESAN:
Serves 4

• 1 – Eggplant
• 2 – Eggs
• 1 Cup of Breadcrumbs (Italian Flavored)
• 1 1/2 Cups of Shredded Parmesan
• 3 tsps of Dried Basil
• 1 – Jar of Prego Traditional Pasta Sauce
• 2 Cups of Shredded Mozzarella
• Pepper to taste
• Fresh Basil to garnish (optional)

Preheat the oven to 375 degrees.

Peel the skin of an eggplant and cut 1/3 of an inch pieces, so you have various circle size bites (basically, do not cut lengthwise). Beat two eggs in a bowl. In a separate bowl or plate mix 1 cup of breadcrumbs, 1/2 cup of Parmesan cheese and 1 tsp of dried basil. Dip the eggplant in the egg, coat evenly, and then dip into breadcrumb mixture, again, coat evenly.  Place eggplant on baking sheet. I end up using two sheets.  Bake for 10 minutes, flip and bake for an additional 10 minutes. Remove and set aside.

I use a 9×13 baking dish since this recipe serves four. Coat the bottom with pasta sauce. Place a layer of eggplant and add a spoonful of sauce.  Add 1 cup of Mozzarella, 1/2 cup of Parmesan, 1 tsp of dried basil and pepper to taste. Repeat the layering with eggplant, the remaining sauce and cheeses and season with 1 tsp of dried basil and pepper.

Bake for 15 minutes or until the top is golden and gooey, like this!

Garnish with fresh basil and serve alongside salad and bread! Delicious and easy!

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