The Natural Italian Laxative!!
Well, you can thank us Italians for bringing you the answer to keeping you a "regular" guy or gal with the band! The secret is . . .
"EGGPLANT PARM."
Not only does it get ya moving, but it taste's great too! I made a big dish of it using eggplant that I grew in my garden and have been bringing it to work for a few days now. I gotta telkl you, this stuff work's like crazy, and IT'S BAND FRIENDLY!! It's so nice and soft that it goes down so easily! I'm guessin the made with Zucchini, you would get the same "reaction"!! Blessings,
Ron
Ron
All Time High - 451 (2003)
Date of Surgery (7/19/06)- 365
High - 455 Current - 269 Goal - 220
All Time High - 451 (2003)
Date of Surgery (7/19/06)- 365
High - 455 Current - 269 Goal - 220
Very simple!
Cut eggplant into 1/4" think slices and remove the skin.
Dip each slice in a mixture of beaten egg & milk, and then into Italian flavored bread crumbs.
Repeat to double coat each slice.
Pan fry in olive oil until nice and brown on each side.
(you can also bake on a greased cookie sheet to cut callories)
Layer in a covered cassorole dish with alternate layers of
Tomato Sauce - then eggplant slices - then mozzarella cheese
(cou can also add a layer or ricotta cheese)
Cover and bake in 350 degree oven for about 45 min.
This will keep and reheat well for over a week,
Enjoy!
Ron
Ron
All Time High - 451 (2003)
Date of Surgery (7/19/06)- 365
High - 455 Current - 269 Goal - 220
All Time High - 451 (2003)
Date of Surgery (7/19/06)- 365
High - 455 Current - 269 Goal - 220
Ron
that sounds so good. Its one of my families favorite dishes. I was just not sure if we could eat fried with the lap band. I will be a month out tomorrow and still have one more week on mushies but this would be good even then.Right now I have no restriction so everything is going down ok although I got a little sick on tuna today. Think I was eating to fast and was busy talkting while eating. Thanks for the ok on eggplant parm :)
I am also italian and make mine "carb bfriendly".. I dip slieces of eggplant in apple cider vinegar, then brush both sides with olive oil and broil them till brown then layer them with home made tomato sauce and parmsean cheese and lots of shredded mozzerella cheese(salt& pepper to taste) till bubbly and brown sometimes after dipping in vinegar I dip slices in beaten eggs and then parmesean cheese and pan fry in oliveoil and then layer & bake . this also works well with zucchini .. I love my eggplant and zucchini!
6/01/07 60lblost 7/5/07 -65lbs!.9/10/07.70lb.lost Sept26..75lb lost.10/29/07 80lbslost!11/12/07 85lblost.

Wife to Jeff, Mommy to Chloe (5), Jonah (1) and 2 angels