May 2, 2022 Lunch - Salad and Sandwiches Dinner - Eggplant Parmiagiana and Spaghetti
I ate yogurt and blueberries and granola and milk for breakfast.
Then for lunch Iate a salad.
We cooked Eggplant Parmigiana for dinner with spaghetti.
We made a marinara sauce from two cans of diced tomatoes plus 1/2 6 oz. can tomato paste plus about 1 1/2 T. of fresh oregano.
I sliced the eggplant into 1/2 inch slices and then Suzette grilled the slices on the grill. She the constructed the eggplant dish by interchanging slices of eggplant with slices of mozzarella cheese and then covering the eggplant and cheese with marinara sauce and baking the dish in the oven at 350 degrees for 40 minutes until the cheese melted.
She brought a pot of water to the boil and cooked a 1/2 lb. of spaghetti.
She completed the dish by laying a pile of spaghetti in the middle of a pasta bowl and laying slices of baked eggplant and mozzarella on top and covering the spaghetti with marinara sauce.
I opened a bottle of Chianti Reserva and we ate a fabulous dinner.
After dinner I drank a glass of grappa and ate several cookies.
Bon Appetit
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