First, before I incriminate myself, I wonder just how dangerous plastic storage bags can be? I know that if I research hard enough, I can find something “wrong” with any method of food storage for lunch. I’m sure glass containers are better than plastic bags and bowls, but I just can’t take glass containers into a crowded school cafeteria.
So until I dig deeper, I’m going to be content with the fact that I’m taking good food for lunch and snacks. And I still love my Target diaper bag—lots of pockets, fully lined, machine washable. Adore, adore, adore.
Now, I love the color of eggplant. As someone who lists “purple” as her second favorite color, I couldn’t resist buying these little beauties at the farmer’s market.
But I have no idea what to do with them. I know I can make an eggplant parmesan. But that is fried and I didn’t want anything fried. I did some searching and found a lasagna with eggplant. Honestly, I have made lasagna just to say that I can, but it’s not something I love spending time doing. If Stouffers can do it just as good, why not? The more I tell myself this, the more that nagging little voice says “because their ingredient list is NOT NATURAL!!!!” Yeah, so beef flavor (salt, tapioca dextrin and modified cornstarch, partially hydrogenated soybean oil, corn maltodextrin, hydrolyzed beef protein, soy)” does not sound appetizing at all. I guess I’ll make my own with fresh local eggplant and home grown herbs.
Fresh basil and tomato Alabama Egglplant!
And we’re stirring…and we’re stirring… Ricotta, parm, salt, pepper, fresh basil
Grilled eggplant slices. Layer with meat and cheese. Big ol’ lasagna mess on a plate. But it’s good!
I had plenty for dinner for Stephen and myself, lunch for both of us, and 2 leftover servings that I put in plastic storage bowls. I’m going to wait a while before I finish that research.