You know what I don’t use enough of?
a. My grill pan.
b. My loaf pan.
c. Eggplants.
d. All of the above
If you guessed d, you might already have an idea of what I whipped up for dinner the other night. One of this week’s goals in my fitbook was to try a “Meatless Monday” this week. It had nothing to do with plans to be vegetarian or vegan (I have 3 pounds of pork in the slow cooker right now, and just used bacon grease to cook my beef burger for dinner).
Might as well be a burger. (not.)
Part of the move followed an episode of The Chew from last week, in which the entire hour was devoted to meat-free meals and snacks, which is normally what they mock Daphne Oz for pushing. But as often as I’m laughing AT Daphne and not with her, I like the idea of reducing my carbon footprint. It’s so hot, right now (by it, I mean the Earth… global warming and all).
It was actually easier than I thought it’d be due, in part, to the fact that I can’t resist a good deal on a giant purple fruit tube.
Sorry tube, you go in a tummy
I cut the eggplant into slices and pretended that they were like the noodles in a lasagna. This is especially important to note because I don’t really love lasagna all that much.
But I loved this meal.
Sauce Boss
I loved it even more when the cheese melted.
Loaf Pans are supposed to be full of cheese, veggies, and sauce. Never bread. Is that right?
So I missed that part of the Healthy Living Summit where everyone learned to write perfect, printable recipes. Here’s what you get, instead:
Ingredients
- 8 slices of giant eggplant (cut relatively thick)
- Sauteed spinach (I prefer fresh, but have tried it with frozen and it worked A-ok!)
- Sauteed onions, peppers, or whatever you like (If I ate olives, I bet there would’ve been some in there)
- Mozzarella cheese and parmesan cheese
- Sauce (Sockarooni if you’re a smarty)
- Crushed red pepper and oregano
- Preheat the oven to 400 degrees and spray a loaf pan with some cooking spray (I like the Olive Oil kind)
- Grill those eggplant slices. I did it in olive oil and salt and pepper, on a grill pan.
- Layer them in a loaf pan, four across.
- Top THAT layer with your sauteed spinach and veggies.
- Top THAT layer with a sprinkling of parmesan and mozzarella.
- Repeat steps 2-4 again
- Top the final layer of cheese with a flew blobs of sauce
- Cook in the oven for about 15 minutes-ish, or just check it periodically until you like the “done-ness” of it all.
- Spatula it out of your loaf pan, cover it in crushed reds, and serve!
You should have about 2 servings, so save one for the next day’s leftovers (it just gets better after a night in the fridge).
Certainly won’t be featured in the Joy of Cooking anytime soon, but that’s exactly how I did it.
Hot enough for ya?
What’s your favorite “Meatless Monday” recipe?
Share, it’s a new thing for me! I’m always late to the party (especially when the party has no meat.)
Food, Sweat, and Beers 