Hummus

Ingredients
2 cans garbonzo beans/chick peas (only drain one can)
5 cloves of garlic
1/3 cup tahini (sesame paste)
2 tsp lemon juice 
1 tsp cumin
1 tsp paprika
1 tsp parsley
1/2 tsp hot sauce
1 tsp salt

Directions
Place all ingredients in a food processor and blend until smooth, add herbs and spices to taste.  

Serve with pita chips - (cut pita bread into triangles, brush with olive oil, and bake for 6-8 minutes at 400F)

Stuffed Eggplant Parmesan

Ingredients
2 medium eggplants
2 tsp garlic powder
salt and pepper
2 tsp Italian seasoning
1 onion, diced
1 green pepper, diced
1 cup tomato sauce
1/4 cup breadcrumbs (plus extra)
1/4 cup parmesan cheese (plus extra)

   
Directions
Heat oven to 400F

Slice both eggplants in half the long way and hollow them out within a quarter inch of the skin.  Place hollowed out eggplants in a baking pan, spritz with oil, season with garlic powder and italian seasoning and roast for 20 minutes.  
In a frying pan saute the removed eggplant, onion, and green pepper; season with salt, pepper, garlic and italian seasoning.  When these are softened  and browned, stir in tomato sauce, breadcrumbs and parmesan cheese.  
When eggplant skins are done roasting fill each with an equal amount of sauce mixture, sprinkle with bread crumbs and parmesan cheese, and place back in the oven for 25-30 minutes.  

Serve with breaded chicken tenders, a green salad and crusty Italian bread.