Sometimes, change is a good thing.
Funny story. . when I began Meatless Mondays or cutting back on the beef here at the house, I didn’t tell my husband. I wrote it here on the blog. After a few weeks, he asked what was going on and then he began reading my blog. And now, fast forward several months, the Husband is doing fine. He actually got a check-up/physical a couple months ago and is doing great health-wise. He doesn’t complain as much anymore when he sees mushrooms or eggplant instead of beef or chicken.
And tonight, he ate these very quickly and told me how good they were. *Insert proud, happy wife.*
Now, don’t get me wrong. This does not mean he would reach for a veggie burger now instead of a big, fat, juicy burger with a big slab of meat. He still loves his meat, we’re just cutting back a little. And getting to know our vegetables more.
“So, change is usually a good thing.”
I’m trying to remember this as we embark on a new journey for our family. It looks like we will have to move from this new home of ours. Do I want to leave Seattle? No. But like my daughter says, “You can’t always get what you want.” This is usually something she says to her younger sister, Madeline. We are at the mercy of my husband’s job. Where to? Well, we are not completely sure yet. We are trusting and waiting. But, we do have options so we are very thankful.
There will definitely be a post when we know for sure.
Just like everyone else, the thought of change brings on uncertainty, worry, anxiety, stress and for me, the ultimate list maker, pages and pages of a list of things I will have to do or think about once we know.
But until that moment arrives, I’m going to enjoy the present. The here and now. And these freaking fantastic Eggplant and Arugula Pesto Sliders. If you are an eggplant lover, you must also check out my Eggplant Caprese and my Eggplant and Pasta Incaciata. In fact, it was watching this episode of Extra Virgin again that inspired me to make these sliders.
So, on your next Meatless Monday, be sure to give these a try. The flavorful, crispy eggplant, paired with tomato sauce and this fabulous arugula pesto will make you smile and believe me, you won’t be missing any beef at all.
I hope you enjoy!
- 2 cups fresh arugula
- 1 cup fresh basil
- 2 cloves garlic
- ¼ cup pine nuts
- ¼ cup walnuts
- 1-1½ cups good extra-virgin olive oil + more if needed
- 1 cup freshly grated Parmigiano-Reggiano
- Kosher salt, to taste
- Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you!
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko (Japanese breadcrumbs) + more if needed
- 1 medium to small sized eggplant, cut crosswise into 8 (1/2-inch-thick) slices
- extra virgin olive oil
- kosher salt
- Cooking spray
- 2 cups tomato sauce or marinara sauce; store bought or homemade
- 2 cups arugula pesto
- 8 slider buns or rolls; toasted
- 1-2 tomatoes, sliced
- Preheat your broiler to high.
- Set up dredging station for your eggplant: Place flour, eggs and panko in a three separate shallow dishes. Sprinkle each eggplant slice evenly with a little salt on both sides. Dredge both sides of the eggplant slices in the flour; then the egg, and lastly in the panko. Place the breaded eggplant slices on a baking sheet lightly coated with cooking spray or on a prepared non-stick baking sheet. Drizzle with a little olive oil. Broil the eggplant for 3 minutes on each side or until lightly browned. Transfer eggplant slices to a plate.
- Place marinara in a microwave-safe bowl and microwave on HIGH for 2-3 minutes or until hot; or heat on the stove. Keep warm.
- To assemble your sliders: Toast the slider buns. Spread some arugula pesto on the bottom bun, top with one tomato slice, one eggplant slice and then slather on some tomato sauce and/or more arugula pesto. Top with the other half of the slider bun and enjoy!
looks yummy. recipe seems easier than i thought. i’ll have to try this.
Yes, Grace, give it a try! You will love it! these were seriously delicious!
Gorgeous recipe Alice! Haha… convincing a meat-loving husband to tolerate meatless meals is definitely an achievement (I’m trying to do the same with mine, with fluctuating results!). I can definitely tell why this recipe would be a winner. Looks so delicious. I am a huge fan of both eggplant and pesto! Thanks! xx
Thank you, Laura! Haha . . yes! It’s been a journey. . but I just say he doesn’t really have a choice since I am the one cooking! 🙂 I hope you give this one a try!
Those look delicious Alice! My hubby loves eggplant too. We just had some eggplant Parmesan dish last weekend. I love that there is pesto on top too! I have an arugula pesto as well, it is sooo good and oil-free. I swear you won’t miss the oil!! My mother-n-law requests it everytime she visits 🙂 http://thehealthyflavor.com/2012/07/24/fettucini-with-arugula-pesto-vegan/
Wow, these sliders look so incredible! I am always trying to get my hubby to eat less meat for health reasons too and I think these eggplant sliders would be perfect! I love the addition of arugula pesto and I can just imagine how great all the flavors are. Thanks for sharing Alice 🙂
If I had to choose a non-meat slider these would be it! I adore eggplant and pesto, can´t get enough of them. Absolutely amazing sliders Alice! I hope they can ease your anxiety a bit. Have a great rest of the week my friend!
Woottt! These sliders are absolutely mouthwatering. Forget beef or chicken, I’m totally into this. I agree, change is good.
Wherever it is you guys are moving to, I wish you the best! I’m sure the new community and neighbors will be enthralled by your cooking!! (Lucky them!) 🙂
Thank you so much Susan!!! you are so sweet!
Oh Alice…I hate change and honestly…I resist it every time it rears it’s ugly head! So I hope things work out well for you with the move. Now these eggplant sliders…..very comforting! I will eat eggplant in ANY form! I’ve never had them in a slider…..but taking your recipe in the hope of making them this weekend! Hang in there! : )
I love that you slowly snuck in all the vegetarian foods into Paul’s diet. You’re like a ninja, all stealthy-like. These sliders look amazing and I’m drooling over the thought of the arugula pesto. I FINALLY made pesto for the first time a few weeks ago and now I’m kicking myself in the arse for not doing it sooner. Homemade is a bazillion times better than store bought, and so incredibly easy. You know how sad I am that you’re moving away but hey, I’m a big believer in people ending up where they’re supposed to. I suppose you were only meant to be in Seattle for a short time and bigger and better things are awaiting you guys. Still, my fingers are crossed that you’ll get to go somewhere totally awesome and not too far away 😉
This sounds really wonderful and pretty healthy! LOVE me my eggplant! ~ David