Tuesday, June 30, 2015

Vegetarian Eggplant Lasagna

I really liked this.  I've never had eggplant before.  Why didn't anyone tell me it tastes like squash, with the texture of a mushroom?  My daughter however, did not like this, for the same reasons I did.  I found the original recipe online, I changed it so much I have decided to claim this recipe.  It is time consuming as most lasagna recipes are.  I think it was worth it.  I had it the next day for lunch.  I also fed it to my children that I watch.  It was about 1/2 that liked it.  I didn't tell them what was in it.  Just that is was lasagna.  We have a family of 5 usually, sometimes more sometimes less.  Only two of us are vegetarian.  To make this not so rough on me, I have decided to make our dinner the side dish and serve it with a traditional meat.  My husband and 2 other children had porkchops as their main dish.  I will let you know how this works out.

Have a great day.. Remember eat your veggies!

  • 1 tablespoons salt, or as needed
  • 627 grams eggplant, sliced
  • 1 large egg
  • ½ cup water
  • 1 cup bread crumbs
  • 6 tablespoon extra virgin olive oil
  • 1 cup onion, chopped
  • ½ cup red bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon dried thyme
  • 1 cup pasta sauce
  • 2 cups mozzarella cheese, freshly sliced
  • 7 ounces ricotta cheese
  • 3 ounces olives, canned
 1.Slice Eggplant and sprinkle salt over eggplant slices.                                                   Let rest for 30 minutes and allow eggplant to release extra liquid.
 2.Whisk egg and water in a bowl. Measure bread crumbs into
 a separate shallow bowl. Dip eggplant slices into egg 
mixture and then press both sides into bread crumbs. 
Set aside.
3.Mix remaining egg and ricotta together, set aside. 
4.Heat 1 tablespoon olive oil in a frying pan over medium heat;
cook and stir onion, red bell pepper, and mushrooms in
hot oil until lightly browned, 6 to 8 minutes.
Remove and set aside.  (this is where I sampled my first taste of
Eggplant.  YUM!)  
5.Heat 1 tablespoon of olive oil in the same frying pan over
medium heat. Place a layer of eggplant slices in the pan
and cook until lightly browned, about 3 minutes.
Flip and cook other side until browned, about 3 minutes,
adding more olive oil as needed.
6.Spread 1/2 cup of tomato basil sauce in bottom of a
9x13 baking dish. Place a layer of cooked eggplant on
 top of pasta sauce. Cover eggplant layer with half of ricotta
mixture, then mushroom mixture. Repeat. Lay final layer of
 eggplant on top cover with 1/2 cup of sauce, mozzarella cheese,
and olives.

7.Cover with aluminum foil, bake at 350 F for 35 - 40 minutes.  
Let rest 15 minutes, before serving.  


Friday, June 19, 2015

The Beginning

My daughter woke up the morning of June 19, 2015. Declaring she wants to be vegetarian.  I asked her why.  She had very valid reasons.  Being supportive and concerned, I agreed to do it with her.  I had her load the app "my fitness pal" to her phone.

Over the last two weeks we have looked over her app daily to make sure she is getting enough protein, iron, potassium etc.  I told her, you can't just wake up one morning and decide to go veggie for the hell of it.  You've gotta have meaningful reasons behind it.  You also have to do your research.  I wanna also add that she is not the most willing to try new foods.  She is going to have to step out of her realm of deep fried food, and most quick snacks.

I am really proud to say that we have done this for nearly two weeks.  I am enjoying the research.  I always have to be learning something.  Still working on the essential oils.  This kinda has taken over though, after all we are talking about my daughters health here.  If you'd like to join us on our journey, you are welcome.  We'll be discussing some of the foods we try, and giving our honest opinion.  It's ok if you don't agree, it's just an opinion.

This is our first actual shopping trip.  We are trying to stock up some of what I read are the "vegetarian necessities".  Tofurky meat, GoLean cereal, mushrooms, eggplant, cashews, Quinoa, flax seed, hummus, edamame, and oh so much more.

Ok, here we go!!!


Sunday, June 7, 2015

Sheldon Graduation

This is for my wonderful son.  He graduates this year.  3 out 3! one more to go.  Thank goodness we I have a couple more years before worrying about that.  I am so very proud of you Sheldon, you accomplished a major milestone in your life.  Graduating high school is something to be proud of.  Now on to adult hood.  I know you will succeed at what you choose to do.  I wish you blessings of happiness, and love, family and friends.  You are so special to me! Love always your Mommy!