Cajun Crabby Ozzie

I had a great time hanging out with everyone's virtual primary physician, Dr. Oz. It was such a great experience to share the stage with Dr. Oz. His energy and kindness speaks volumes, and his staff -just as amazing as he is! I observed how he treated his guest, staff and audience and it was very consistent, he is modeling how having a platform should be. 

Dr. Oz gave some valuable information on eating for our body type. My body type happens to be "Gynoid", our fat migrates south, which could be a good thing depending on the individuals preference.

Dr. Oz explained how some foods we run from such as egg and bread we run from are actually good for us. One take away that I have been adding to my diet is insoluble fiber with foods like avocado, squash and eggplant. 

After seeing and feeling my excitement on television I felt an empty feeling inside, I thought of how a percentage of  the millions of people watching the show are feasting on negative things... These things are just as bad as some of the foods we eat. Many are feasting on doubt, fear, worry, negativity and more toxic emotions - none of these are good for our spiritual diet. 

Today, if you are feeding your spirit the above mentioned toxins,  I want to encourage you to pay attention to what you put on your plate. The key to a healthy spirit is feeding it with love, positive thoughts and actions.  Fill up on things that feed your purpose and soul.

Fill up on all things that feed your purpose and soul..png

 

Crabby Cajun Ozzy  

Ingredients 

  • 1 -2 large eggplants (one goes a long way. Especially if you are the only one eating it)
  • 1 teaspoon kosher salt
  • 1 Tbsp olive oil
  • 1 20-oz marinara sauce whole peeled tomatoes (garlic, onion and tomatoes), I love love onions and garlic
  • 1 cup crab meat
  • 1 Tbsp cajun seasoning 
  • Kosher salt
  • Ground black pepper
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 pound mozzarella, sliced
  • 3/4 cup flour
  • 4 eggs, beaten 
  • 1/4 cup olive oil (plus more to oil the sheet pans)

 Directions 

Slice the eggplant to preferable size (I like mines kind of thin). Lay the slices over a paper towel and sprinkle with salt. Eggplants hold onto moisture, for this reason I personally place my eggplants with the paper towels into a ziplock bag for 2 hours or more to avoid having a mushy meal. Trust me I tried it without following this process and it was not pretty.

Combine marinara and dry seasoning in a bowl, set aside. 

Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl. 

Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb Parmesan cheese mixture.

Place the eggplant onto an oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round. Place in oven. Cook for 15 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven. 

Spread 1/2 cup of the tomato sauce over the bottom of a casserole dish. 

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parmesan and 1/3 cup of crab meat. Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce, remaining Parmesan and remaining crab meat.

Bake uncovered at 350°F for 30 minutes. And if you're lucky like me you may have an extra round to enjoy while you wait. 

emove from oven and let sit for 5- 10 minutes before cutting into to serve.

 Enjoy! C'est Bon! 

While you're eating, don't forget to feed your spirit with all things pure, all things lovely, all things that serve purpose to your life.