i was craving for something rich and hearty all week, but didn't want to have any pasta. you know, the calories. and marlon and i resolved to have more veggie dishes this week. so when i found a recipe for eggplant parmigiana on jamie's site, i thought it would be perfect!
i am not a fan of eggplant, but i figured i could live with it if it was drowned in tomato sauce and cheese.
rogue supervised the culinary proceedings from her new favorite perch: the top of the refrigerator. how she gets there is truly a feline feat.
after pan-grilling the eggplants (no oil! whee!), we layered them in a pyrex with plum tomatoes sauteed in onion and garlic. unfortunately we ran out of oregano, so we used fresh thyme instead. the top layer was a handful of breadcrumbs mixed with grated parmesan. then we popped the whole thing into the oven.
while waiting for the parmigiana to bake, we finally got around to planting the organic oregano and basil we bought in amsterdam... three whole months ago!
inside each foil bag was a tiny packet of seeds and some bulbol nice-looking soil.
the seeds were like tae ng daga. yeeeeee.
oregano
basil
we just took out a bit of soil to cover the seeds...
and placed them on the ledge of our balcony. done! the whole thing took place in less than five minutes. i wonder why we put it off for so long.
then finally, lunch!
a bit of crunch from the breadcrumbs, plus the hearty chewiness of the tomato sauce and melted cheese. perfect! the best thing is that it was less than 350 calories for a bowl full of baked goodness. that's less than a KFC zinger. and since we made it ourselves, it was so easy to measure and portion out everything.
how was your sunday lunch? :)
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