So the incentive after buying groceries for the month is to really do without having to go to the store to purchase more items. I am really trying hard to use the items in my fridge and pantry before I REALLY need to go to the store. So far, so good…..thank God! Friday’s dinner consisted of items of had in my fridge. Sometimes I feel like the guys off that Food Network show that open their basket and see what meals they have to prepare from what the judges have given them. Well, I do not have anyone who gives me these items; I do it myself! I guess I challenge myself and if it sometimes does not come out, I feel sad for a second and then get over it. It was not the case Friday evening.
I looked inside my fridge and knew I wanted to do something with eggplant. Now that I know my hubby will eat, I try to plan carefully. “How can I use it this time,” I ask myself. Seeing that I did not have all the ingredients for a real Eggplant Parmesan, I decided to modify this recipe. I grilled eggplant slices and mushrooms and alternated layer of the veggies with a ricotta/fontina mixture. The results! YUM! This will definitely go on my recipe book. It is not only delicious but it is also a super quick version of lasagna without having PASTA…c’mon, I know you carb-conscience like this already! Try it!
- 1 medium globe eggplant
- 1 pint mini-portabella mushrooms
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 24 oz can all-purpose tomato sauce (I use 6-1 sauce)
- 2 tsp garlic powder
- 2 tsp parsley
- 2 tsp Italian seasoning
- 2 tsp salt for sauce
- 1 tsp salt for eggplant
- 2 tsp ground black pepper
- 3/4 cup low-fat ricotta
- 1 1/2 cup fontina, grated
- 1/2 cup parmesan cheese
- 1 tsp parsley
