One fresh eggplant, sliced, oiled and broiled (and salted.)
Ground turkey browned along with onion, sweet pepper,
zucchini and olives.
Sauteed mushrooms in garlic and oil.
Layer sauce, eggplant, cottage cheese, meat
and veggies (including left over roasted vegs)
grated cheese, then do it all over again.
Top with a thin layer of sauce and more cheese.
Bake at 350 for 25-30 minutes,
serve with a salad.
My whimsical take on veggie eggplant parmesan this week.
It was good.
"Podso's Whimsy" would make a great cookbook entry!!
ReplyDeleteBest,
Bonnie
You know I order eggplant parm when dining out often, but have never ever made it at home.
ReplyDeleteI was a vegetarian for most of my life so I love it but my husband won't eat anything with no meat in it (I know right?)
I would love to make a tiny dish of this, I may have to try it soon and see how it goes, or two small ones and freeze/giveaway the other one.
Thanks for the inspiration, looks delicious, Pod!
Have a wonderful holiday weekend,. Hugs.
Dotsie, this looks delicious! I love how you made it with other veggies, also. Yummy and filled with nutritious whimsy! ♥
ReplyDeleteIt looks yummy and I don't even like eggplant!
ReplyDeleteOh yummy! This looks absolutely delish! If I would have known you were making it, I would have come on over :) Happy July 4th weekend, my friend :)
ReplyDeleteThat looks so good, Dotsie!! You are a "real" cook who works without recipes to create her own nutritious and delicious dishes! :)
ReplyDeleteI always order eggplant parmesan whenever I see it on a restaurant menu and just today I had a breaded eggplant sandwich at a new Hungarian restaurant we tried for lunch.
ReplyDeleteYour dish looks yummy, the more vegetables the better for me.
Podso,
ReplyDeleteYuMMy!!!
This recipe sounds like a "Summertime" keeper!!!
Fondly,
Pat
P.S. Happy Fourth of July, dear friend!!!
It looks good! As long as you can replicate it, all will be well. =D
ReplyDeleteLooks delicious!
ReplyDelete