I should take a poll. Who of you have a pair of jeans in your closet that are more than 10 years old and also don’t fit you?  Would you wear them if they did fit you?

I have like 10 pair!

In fact, I bet I have more old jeans in my closet that don’t fit than newer ones that do.

I’m not saying I’ve gained a bunch of weight. I’m actually still sitting at my typical winter weight of about 145 lbs. But, I’m still not super comfortable in tanks and shorts.

1.) The wedding goal (My sister-in-law got married in May. Ben and I were in the wedding party. I had a goal to lose weight because the dress was short and strapless.) didn’t really work like I was hoping it would. I’m afraid to see the pics (of me)! But, my sister-in-law is downright gorgeous, so fortunately she’ll steal all the focus.

2.) The 3-D body imaging company I was using for body tracking and stats stopped showing up at my club.

3.) Our spring weather was terrible so I found myself in long pants and sweatshirts throughout April and May.

I realize I shouldn’t have any excuses. But, these 3 things did happen.

I’m back on track now. Snacks like these baked eggplant chips help.

I’m not really a fan of the spongy, bordering on slimy, texture of cooked eggplant.

But, slicing it thin and baking it until it is crisp, makes eggplant nearly irresistible!

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Baked Eggplant Chips

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 400 g large purple eggplant
• 1-2 tsp. olive oil
• 1-2 tsp. Kosher salt
• 1-2 tsp. all purpose seasoning I used Simply Organic

Instructions

1. Preheat your oven to 425°F. Line a large cookie sheet with parchment paper.
2. Slice your eggplant in thin rounds (~ ¼ inch thick).
3. Dip your fingers in the oil and massage the oil onto each slice separately.
4. (Note: You can drizzle the oil onto the pieces but I’ve noticed that you don’t get it spread as even that way because the eggplant soaks up the olive oil really quickly.)
5. Place the oiled slices of eggplant evenly over the cookie sheet trying not to overlap them.
6. Sprinkle both sides of each slice evenly with the salt and seasoning.
7. Bake eggplant for ~ 30 minutes.
8. Turn once after 15 minutes.
9. Check your eggplant after the first ten minutes (not all ovens heat the same) to prevent over browning.
10. Remove the eggplant from the oven, let it cool for 1 to 2 minutes, dip a slice into your favorite dipping sauce, and EAT!!!
11. Note: I dipped mine in Inglehoffer Creamy Dill Mustard.