VEGETARIAN

EASY Vegetarian DINNER: Best Eggplant Ever FIX: serves 4

 INGREDIENTS: 2 eggplants, can of MUIR GLEN chopped tomatoes (or any good canned tomato), greek yogurt or herbed goat cheese (if you got a really good tip today-since it's more $$), seasoned breadcrumbs, mozzarella or parmesan.

 preheat oven to 400

 Halve eggplants the long way (you can keep stem on-good fiber) Put tomatoes in a pot and warm up or microwave - add chopped garlic if you want to go insane.

 heavily smear the goat cheese or greek yogurt onto the cut sides and press into breadcrumbs (only on the cut side of the eggplants with the gunk on it); sprinkle with salt and pepper; then place cut side down onto an oil-sprayed pan (count: you should have 4 portions). Bake about 10 minutes or until golden, flip, spray a little oil on top of eggplants, then bake a bit more until tender - probably 25 minutes total give or take.

 Serve with warmed up tomatoes spooned over and a sprinking of parm.

 NOTE: You can top with mozzarella and briefly broil before putting on tomatoes but then you risk burning the bajeesus out of your dinner. Only attempt if you are completely focused and have your spatula at the ready. You can be creative and sprinkle on some canned garbanzo beans (rinsed) or chopped olives or or chopped parsley. Serve with couscous (easy middle east couscous mix in grocery store - takes 5 minutes) or pasta or polenta (ready-made in refridgerator section, just heat up or grill or fry in a pan). Or just eat off the pan with a spoon. YUMMMY.