Friday, July 5, 2013
Eggplant Lasagna & Heirloom Caprese Salad
Today has been another weird weather day -- it swings back and forth between bright sunshine and dark clouds and then sudden downpours of rain. We ran a number of errands this afternoon and when we got back, we decided to have a little earlier dinner than usual. We had the Eggplant Lasagna that I made last night. I also made an Heirloom Caprese Salad using 3 different kinds of heirloom tomatoes that we picked up at Whole Foods a couple of days ago. Caprese salads are so simple to make...basically alternating slices of tomatoes, fresh mozzarella cheese and fresh basil leaves. You simply drizzle it with some extra virgin olive oil and season with salt and pepper to taste. You could also drizzle it with a little balsamic vinegar if you wanted to. I kept it simple and just drizzled with extra virgin olive oil. The heirloom tomatoes were absolutely beautiful -- almost too pretty to eat! I had one deep, dark plum colored tomato, one that was bright red with little yellow stripes and one beautiful yellow one. I believe I enjoyed the Eggplant Lasagna even more today than I did last night. It cuts so much nicer the next day, too. To reheat, I cut each piece while it is is cold and then gently reheat them in the microwave at a lower temperature. The key thing to remember when making lasagna with vegetables as noodles (eggplant or zucchini) is to always pre-cook the "noodles" so they don't release their juices into your lasagna and to use less sauce than you think you should -- it is always easy to add a little puddle of sauce to your plate or spoon some on top if you like more sauce. I snapped a few photos for you to see below. Enjoy!