Menu Anxiety. Not sure what that means? Allow me to describe what it means to live with menu anxiety. 😅 It means ALWAYS googling a restaurant menu, prior to arriving at any eating establishment. (This includes Waffle House. 😂) Downloading restaurant menu pdf's so that you can study it's contents. And if you've ever poured over menu options until you're completely confident that you've selected the perfect meal - you might just have menu anxiety too. 🤣
Living with menu anxiety means always doing my menu homework and preselecting my meal. 🤦🏻♀️ And even though I walk into a restaurant fully prepared and with all the confidence of an olympic athlete headed to the starting line, I rarely end up ordering what I had planned. 😅 Let's just say I'm a sucker for a great daily special. I mean, can I really turn down a crab topped grouper with remoulade sauce? 🐟
So, why do I continue to scrutinize restaurant menus even though I know that I will probably not end up eating the meal that I choose in advance? 🤷🏻♀️ Your guess is as good as mine. Chalk it up to menu anxiety. 😅 Part of my anxiety stems from the fact that I'm nervous that I'm going to order the wrong thing. And by "wrong" I mean, something that I could make for myself - even better - at home. I'm not trying to say that I'm some sort of super chef but I know what I like to eat and I have a more experience cooking for myself than anyone else. 🤣
Eggplant parmesan is one of the meals that I LOVE but I almost never order at a restaurant. Traditionally eggplant in eggplant parmesan is breaded and fried and and smothered in cheese and sauce before baking. There's nothing inherently wrong with that process other than the fact that it comes with a heaping side dish of guilt because of the sky-high calorie count. My homemade eggplant parmesan is just as flavorful and delicious... and it's guilt free. 🙌🏻
Lighter Eggplant Parmesan
2 pounds eggplant, slices 1/4" thick
8 slices white bread, torn into quarters
1 cup parmesan cheese, grated
1 cup flour
6 Tablespoons oil
3 (14.5) ounce cans diced tomatoes
2 Tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
salt and pepper
2 cups mozzarella cheese, shredded
Bake 15 minutes at 425.
There's no question that making eggplant parmesan is a labor of love. It does take a commitment of time and let's just say - this is NOT a one pot meal. BUT - if you've ever tasted great eggplant parmesan - you know that it's totally worth the effort.
Like my page on facebook.
Follow me on Instagram