Cooking for Kam: Breaded Eggplant

May 2, 2012 at 12:00 PM | Posted in Baby Food | Leave a comment
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I’ll be the first to admit, I do not like eggplant. That won’t keep me from feeding it to my kid. It is so full of nutrients and healthy that I decided to at least try it on him. I know that once cooked, frozen then defrosted and reheated (what it takes to cook ahead) eggplant can get mushy. That is why I wanted to try the breaded route. The results were a smash hit.

The eggplant I bought was enormous so the recipe below is for a very large eggplant.

1 eggplant
3 medium (or 2 large eggs)
1 cup milk
1.5 cups bread crumbs
1.5 cups wheat germ
Pinch salt, pepper, parsley (optional)

You can peel the eggplant if you like. This is optional but I read that eggplant skin can be hard for little tummies to digest. That said, I peeled mine. Slice eggplant into approx 1/4 inch slices. Since the eggplant I got was so huge, I also cut the slices in half. Admittedly, I used my food processor to do the slicing.

You will need 3 separate bowls for dunking. Fill 1 bowl with beaten egg, another with milk and the last with the bread crumb and wheat germ and optional spices combined. I don’t typically cook with salt or pepper for Kamran so I did without the optional spice.

Take your slice of eggplant and first dunk into the beaten egg, then breadcrumb/wheat germ. Once you have applied this first coat, dunk into milk then bread crumb/wheat germ again. Repeat this for each slice.

There are a few ways to cook this. My preferred method for Kamran is to heat a skillet, spray with cooking spray and cook eggplant for 3 to 4 minutes each side until cooked through. Using the skillet means I can cook as I prep and it seems to take less time this way.

If you prefer, you can bake or deep fry. Of course, I can’t advocate deep fried food for a baby but I think it’s a fair method for an adult who doesn’t like eggplant much.

My son shocked me with how much he likes this recipe. He ate 6 slices in one sitting the first time I cooked it. Normally he eats about 3 slices with another food option combined.


Cooking for Kam: Lasagna Roll Ups

April 14, 2012 at 6:50 PM | Posted in Baby Food | Leave a comment
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Now that he’s getting older and can “eat what we eat” as everyone keeps telling me I’ve been working on finding baby friendly recipes. If I come up with them myself I’ll share the recipe. If it’s from a book I’ll just share the photo. Some of these will just be inspired by something I saw, not measured out and loosely thrown together. Like this one.

Lasagna Roll Ups

I saw the recipe for spinach and cheese roll ups in a baby cook book, was inspired and threw these together.

1 carrot, minced
1 clove garlic, minced
1/2 onion, minced
Pinch basil
Pinch oregano
4 tomatoes
Ground beef
Lasagna noodles
Shredded mozzarella

Boil water for lasagna noodles, place noodles in water and removed when fully cooked. Drain, lay flat and cut in half.

As noodles cook, brown ground beef. Drain.

In a separate saucepan sauté carrot, clove, onion, basil and oregano for 5-10 minutes. Add diced tomato and simmer until a chunky sauce. (short cut to this is to use the stuff you can buy in a jar–I wanted to go easy on the tomato and heavy carrot) Blend in food processor, return to pan and add fully cooked ground beef. Stir.

Now we assemble. Place a layer of shredded mozzarella into the middle of the noodle, add beef and sauce mixture and roll. Do this for all noodles and bake on 350 in the oven until cheese is melted. Let cool then refrigerate or freeze for later.

You could probably use shells to stuff instead if you wanted.

Now that I made them, Kamran might be too young at 13 months to eat these often. It’s just going to be a really messy meal.

For bigger kids I would probably serve them in extra sauce and more cheese on top.

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