Cooking from the Garden Part 2

I love lasagna – but I have recently removed pasta from my daily food intake to step up a healthier weight status.  (That’s a positive spin on the word “diet” in case you were wondering.) 🙂

So I have to find creative, quick and healthy alternatives.  We’ve all heard of eggplant lasagna – Here’s my simple version of it.

 

First start with great ingredients.  You only need four – Eggplant, Diced tomatoes, Cheese and Seasoning.   I told you it was simple.

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I have mixed dried herbs and seasonings together, then labeled them in recycled food jars.

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Second, you layer your ingredients.  Start with the tomato layer, then seasoning, then sliced eggplant…

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…Then cheese.  I used two different cheeses – Asiago and Mozzarella.  You can use whatever cheese you like.  Here’s the Asiago layer…

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…Then Mozzarella.

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The eggplant is quite thick – so I only did two layers.  I finished it off with some more seasoning.

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Bake it in the oven at 350 degrees, until bubbly and brown.  Super delicious and healthy, without any guilt or pasta belly bloat. 🙂

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Lots of tomatoes and cucumbers coming out of the garden this time of year – Have to use them all up.

Another garden dinner salad, but with turkey bacon I cooked and cut up.

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Here’s to eating fresh and living long, healthy lifestyles – Mode De Vie Sain!

 

Today’s Quote:

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