No, I am not exaggerating. After moving to the magical city of New York and currently in the process of looking for a job, I have been busy and on a budget. After several weeks of an empty refrigerator (minus the 6-pack of Budweiser left from my sublet) and eating ice cream for dinner, I finally put my foot down, grabbed my subway pass and ventured to Trader Joe's.

While my experience at a New York version of Trader Joe's is a completely other experience and blog post, I finally had my necessities to eat healthy and happy. So, when I had a quiet night to cook dinner at home, my suppressed cooking magic came out full force and created this AMAZING dish. So easy. So simple. SO GOOD.

I present a low-carb version of Eggplant Parmesan featuring the lovely Kale.

The entire process took 20 minutes max. I placed 3 frozen eggplant cutlets in the oven at 425 degrees for 10 minutes, then mixed a small bowl of kale with pepper and olive oil. When the eggplants finished in the oven, I transferred them hot out of the oven over to the kale. The heat from the eggplant relaxed the kale and gave it salty, soft bite. Then, I poured a little Basil and Tomato sauce over the greens and cutlets and sprinkled Parmesan cheese on top.

Seriously amazing. I highly recommend my own dish.

xo

Ani