Wednesday’s dinner

Last night’s dinner

This was so satisfying. I added a bit of grated ginger at the end to give it some zing though. I think that next time I might even just serve the parsnips and pears as a side dish to a ham or a roast. They were nibble worthy before I finished making the soup.

Tonight’s dinner

Today is organic bin day so that means everything needs to be cleaned-up from last week. I have a very lonely eggplant in the fridge along with mozzarella cheese and tomato sauce. We’ve had moussaka in the not too far distant past so that means tonight has to be eggplant parmesan. I want it to be a healthy version though as I am still trying to get my pre-baby body back and refuse to buy clothes until then.

Here is the solution:

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.