ROASTED EGGPLANT, CRAB CAKES, AVOCADO, CREAMY BABY POTATOES and SWEET POTATO that I baked earlier this week.

OK friends, it’s time for my crab cakes fix. I got to have them; seriously, at least every other week. This time, however, my husband was craving eggplants. Really? I had to think in a hurry, are these two go together? Well I don't know but they surely did. It all looks good!
 
Approximate Prep and Cooking Time: 45 Minutes
Approximate Cost: $24.00 or $12.00 per serving
Servings: 2
 
Ingredients
2 crab cakes ($18.00)
1 large eggplant cut in half ($2.75)
1 large sweet potato (baked earlier during the week) (.70)
2 tbsp. Angie’s Basting Oil or the one of your choice (.95)
1 tsp. Angie’s Dried Seasoning or the one of your choice (.60)
1 tsp. Lemon Pepper (.15)
1 tsp. Salt to make the eggplant sweat.
A sprinkle of dried parsley for the eggplant.
 
Directions
Rinse the eggplant, pat dry, cut both extremities and the slice in half.
Cut the flesh across in any pattern you prefer but don’t get as far to the skin.
Sprinkle with salt and let it sit for 10 minutes to sweat.
Pat dry again with paper towel and sprinkle with lemon pepper, parsley and dried seasoning to taste.
Drizzle with basting oil to taste.
Bake for 35 to 45 minutes until tender.
In a skillet add 1/2 tbsp. of basting oil and cook the crab cakes for about 4 minutes, just before the eggplants are done.
Finally, use the sweet potatoes and creamy baby potatoes that you baked earlier this week.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil