Dinner was some sort of awesome tonight. We had Eggplant Parmesan from the 100 Days of Real Food cookbook. It was so easy to make. Slice the eggplant into 1/4 inch slices and press both sides into some flour. Brown each side in a frying pan with a thin layer of olive or coconut oil. Drop a spoonful of tomato sauce on each piece and top with shredded cheese (I used white old cheddar) and some fresh or dried parsley. Add the eggplant to your pasta and sprinkle with Parmesan. My tomato sauce was made with a jar of strained tomatoes (passata) with 1tsp each of garlic powder, oregano, and basil. Perfection! We then enjoyed a bowl poached fall fruits (apples, pears, dried cherries, dried apricots, dried figs, cinnamon, honey, star anise, and apple cider) and a bit of yogurt.
Posted on: Mon, 10 Nov 2014 23:45:27 +0000
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