So it is comfort food time. I made my eggplant lasagna which I haven’t made in a long time. This used to be a regular meal that I would use to get me through long work shifts. You can see how much I used it by the stains.
I made a lasagna for Tom off of the noodle box.
I had to make some pandemic substitutions. No sausage, so used hamburger. No ricotta, so used cream cheese.
Despite this he liked it. He did say he would prefer ricotta next time.
I also made a blueberry cheesecake. We have lots of frozen blueberries from our bushes from last year so this seemed like a good idea.
So it was a success. It took 4 cups of blueberries, and it is tasty. I probably should have cooked it a little longer as the bottom layer seemed a little underdone, but I was worried about the top getting too brown. This recipe is a keeper.
Good morning, Donna!
Your lasagna recipe is very interesting. I’ve had zucchini lasagna, but not eggplant. My recipe is simpler with fewer ingredients. I haven’t made it for quite a while. I’m not always thrilled with gluten free pasta, however Barilla makes a pretty good one. Have you ever had eggplant slices dipped in beaten egg, then in cracker crumbs, and fried? That’s the way my sweet mom did it, so I did too. However, I haven’t done it in years. The blueberry recipe looks yummy. I’ll look it up and see if my daughter and I can modify it, for our diets. Thanks for sharing!
I pray that your day goes well!
It is good. I have dipped eggplant in egg and crumbs but trying to avoid cards so I like this approach better. I love this dish. With the feta I used instead of ricotta it is a little salty but still great. The blueberry cheese cake recipe is not very healthy but it is so yummy! My day is one of the worst I have ever had but at least I know what I am battling.