November 8, 2019 Lunch – Cream of Mushroom Soup and salad Dinner – Eggplant Parmigiana with Spaghetti and Spinach

November 8, 2019 Lunch – Cream of Mushroom Soup and salad  Dinner – Eggplant Parmigiana with Spaghetti and Spinach

Today I attended a Business Law Seminar at the State Bar Center from 9:00 until 4:15.  I ate biodynamic granola before I went, yogurt, granola, and tropical fruit salad(pineapple, papaya, Afaulto mangos, red mango, orange slices, pink grapefruit slices, and lime juice).

Lunch is provided. Today there were three dishes: mushroom soup, baked potatoes with lots of toppings, and a nice salad with candied walnuts, pear chunks, cranberries and gourmet lettuce blend.

I skipped the potato.

I drank a Dr. Pepper for dessert.

After the seminar I drove to Sprouts and bought two steaks each of Aji tuna and swordfish, plus Brussels Sprouts, an eggplant, a yellow bell pepper, chocolate peanut clusters, and short grain brown rice.

I was caught in the 5:00 traffic. Suzette was at home when I arrived, so she helped me unload the car.

Once we realized we had two eggplants, our dinner menu became apparent; eggplant Parmigiana with spaghetti.  I brought in the spaghetti sauce and Grated a pile of Monterrey Jack cheese and a pile of Pecorino Romano. Suzette decided to grill the eggplant on our grill which virtually eliminates the greasiness of the dish and gives the eggplant a slightly smoky flavor.  Suzette covered the bottom of a Pyrex baking dish with olive oil, then a layer of eggplant slices, then spaghetti sauce and Monterrey Jack cheese and finally the grated Pecorino-Romano cheese on top.

Suzette also boiled spaghetti and fetched the spinach.

After the Eggplant Parmigiana was baked to golden brown and the liquid bubbling, l poured glasses of Barbera de Asti from Trader Joe’ a velvety smooth red wine for about $7.00 at Trader Joe’s.

Suzette filled pasta bowls with fresh spinach leaves, then a layer of spinach, then a couple of eggplant Parmigiana and finally some grated Pecorino-Romano.

We had a simple yet completely satisfying dinner.  I love this dish made with grilled eggplant rather than fried eggplant because it gives it a different texture, not so stiff and greasy as fried eggplant battered with panko.

Bon Appetit