March 5, 2018 Breakfast – Bologna and cheese omelet. Dinner – Eggplant Parmigiana and salad

We used some sweet bologna and Monterrey Jack cheese to make and omelet this morning.  I toasted a piece of bread and smeared it with fig butter.

 Don and Bev are on a new diet to reduce Don’s blood sugar and both of their weights.  I volunteered to go to the store and buy stuff for dinner and Suzette and I help cook dinner.

As 5:30 Bev and I went to the Giant supermarket and shopped.  I over bought because I bought  two of everything.  Two large eggplants, two 1 lb. cartons of sliced mushrooms, two cartons of vine ripened tomatoes, Two jars of tomato sauce, three onions, a bottle of Nobilo Sauvignon Blanc white wine from New Zealand, a bag with three heads of romaine lettuce hearts, three zucchini, I lb. of ground turkey, a large bag of shredded mozzarella cheese, a bunch of Italian broad leaf parsley; $61.00 of food and wine.

When we returned home I started chopping, first onions, then four cloves of garlic, then 1 eggplant, then two tomatoes.  Bev sautéed the onions with the garlic and 1 lb. of ground turkey.  I then added the two chopped tomatoes and then 1 45 oz. jar of tomato sauce, and finally ½ cup of chopped parsley.  Bev added some Italian seasoning. This is how I make a quick Bolognese sauce.  It took less than thirty minutes within person chopping and the other cooking.

Suzette and Bev battered the eggplant slices in egg and then bread crumbs and Suzette fried them in olive oil until tender.  Bev then layered the fried eggplant slices with mozzarella cheese and spinach leaves in a baking dish.  When the baking dish was filled with layered eggplant slices, Suzette ladled the turkey, mushroom, tomato sauce onto the eggplant until the baking dish was filled to the top and then she baked the dish in a 350 degree oven for 40 minutes and then added some mozzarella cheese and baked the dish an additional 10 minutes to melt the cheese.

While the eggplant was baking Bev made a salad with Romaine lettuce, carrots, the other two tomatoes chopped, three green onions chopped, and a sliced cucumber.

We had a wonderful meal.

Don poured Yellow Tail Cabernet Sauvignon.

I ate a few more bites of eggplant and sauce for dessert and we went home around 9:30.  There was lots of PPI eggplant parmigiana and the turkey and mushroom Tomato sauce.

Don liked  the dish and I said, “not only can you make spaghetti with vegetable noodles and the PPI sauce, but you have everything you need to make ratatouille by chopping and sautéing the other eggplant, the two onions, some more garlic, the zucchini, and several tomatoes.  You can also add some mushrooms to it if you wish.”

Bon Appetit