Dinner, Day Nine

• 1/2 eggplant, sliced and breaded
• 3/4 cup tomato sauce
• 4 tbsp parmesan cheese
• 1 oz whole wheat vermicelli
• 1 plum

I was so beyond excited when I saw eggplant parmiagana as the meal... but something in the execution was just off. I had to add bread crumbs to even partially cover all the eggplant, and I foolishly left the purple peel on the slices, so they were kind of chewy and unpleasant. It was also rather bitter, I suspect from the shortened cooking time. I know I've complained about the preparation time in many a post, but when it comes to something like eggplant parmiagiana, I'm willing to wait!

I kept wishing I'd gone with my first instinct to skip the bread crumbs, sautee the eggplant, and serve it with sauce over the pasta. That might have been a lot better.

I should not be so hard on this recipe, though, as I've been very tired and cranky all evening and burnt my finger taking it out of the oven...which I shouldn't really hold against it.

Tomorrow night I'm seeing my parents and extended family for a party... and I worry that it will be difficult to find healthful choices at the restaurant we're going to. This diet also doesn't seem to provide any options for a glass of wine or champagne, and so I worry that I will off-set the progress I've made thusfar should I indulge. We'll see how I do I guess.