These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I made Eggplant Ricotta Bake for dinner. It's one of my favorite easy ways to enjoy eggplant. It's similar to a meatless lasagna, but quicker to make. There are very few ingredients and you can layer it however you prefer. I sometimes make 3 layers of eggplant, and other times make 4 layers, depending on the casserole I make it in. This evening I made it in my 3-1/2 quart oval Le Creuset heavy casserole pan (a gift from my daughter) and used 3 layers of eggplant. You can divide the ricotta mixture into 2 or 3 layers, whichever you prefer. I snapped a quick photo for you to see below. The recipe can be found here: Eggplant Ricotta Bake. Enjoy!