I want to introduce you to Katie who blogs at Cookie Two Spoons.
She’s married to my grandson—so she’s my granddaughter 😀
She is sharing lots of good recipes and this is a great example of the inventive healthy alternatives she cooks up.
Looking for something new to make for dinner?
Search her recipes and I think you’ll be happy you did.
I’m all about sneaking in vegetables to unsuspecting places.
This recipe: case in point.
In lieu of noodles, sub in meaty slices of eggplant.
If you don’t tell your family they’re eating eggplant, I promise they won’t ask any questions.
This is a convincing lasagna!
In fact, my husband actually prefers it.
Lots of veggies and the perfect vehicle for melty cheese and warming turkey meat sauce.
What more could you ask for?
Start by peeling the eggplant. I feel like I should mention that it doesn’t smell like eggs.
Slice the eggplant into quarter-inch discs.
Dunk the slices into an egg wash and then coat in a mound of Italian breadcrumbs.
Brown the eggplant slices in a little bit of olive oil so they hold up their shape in the lasagna.
Stir up a heavenly cheese mixture of ricotta, mozzarella, parmesan and some salt and pepper.
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