Dinner for two can be hard to accomplish after cooking for a growing family, but it can be done. There are plenty of websites and cookbooks available for recipes and inspiration. Here are a few tips that I have learned; bulk bins are a great way to pick up just what the amount of grains, flour, seeds, nuts and granola that you may need. Meat can be purchased in smaller amounts from the market butcher and freezer bags will be your best friend.
Take this eggplant dish for example, my first inclination was to pick up at least two when I only needed to purchase one (they were exceptionally large). I’m constantly having to retrain myself, sometimes I’m successful, sometimes not. In this recipe the eggplant is roasted in the oven then stacked into stacks starting with the largest pieces on the bottom to the smallest on the top. Parmesan, mozzarella cheese and tomato sauce and placed in between each layer.
1 to 2 eggplants (depending on the size)(you want about 4 to 5 slices each)
6 ounces mozzarella (shredded)
1/3 cup Parmesan (shredded)
2 cups marinara sauce
Basil leaves for garnish
Preheat oven to 400.
Cut eggplant into ½ inch slices. Salt both sides and let sit on a wire rack for 1 hour. This will help draw out the liquid and bitter flavor. Wipe salt off and pat dry with a paper towel.
Roast eggplant for 20 to 25 minutes until lightly browned. Remove from oven.
Spread a ladle of tomato sauce around in the bottom of baking dish. Select the two largest slices and place them side by side. Layer with mozzarella, Parmesan and marinara sauce. Take the next two largest slices and do the same until you have a stack of five layers. Finish with another layer of marinara sauce and cheese.
Bake in the oven for 25 minutes, until cheese is golden and melted. Serve with a small salad or some roasted greens. Enjoy!