A Working Mom's Meal Plan

The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.

Friday, February 22, 2013

Eggplant Marinara Bake

A good option for vegetarians or meatless Mondays. Eggplant is hearty, filling and especially delicious layered with cheese! I serve with bread and salad. (from Martha Stewart Everyday)

2 large eggplants, sliced lengthwise into 3/4" thick strips
3 tablespoons olive oil, plus more for dish
kosher salt and ground pepper
15 oz container part-skim ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
2 teaspoons dried oregano, or 2 tablespoons fresh
one 16 oz jar good store-bought marinara sauce

Preheat oven to 450 degrees. Place eggplant slices in a single layer on rimmed baking sheets. Brush on both sides with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, then flip slices over and bake another 10-15 minutes.

Meanwhile, whisk together the ricotta, eggs, 1/2 cup parmesan, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Oil an 8x8 baking dish. Place 1/4 of the roasted eggplant slices in the bottom of the dish, then cover with half of sauce. Top with another 1/4 of the eggplant, then cover with half of ricotta mixture. Repeat layers, then sprinkle top with remaining parmesan cheese. Bake for 20-25 minutes, and let cool for 10 minutes before serving.

*Live near Trader Joe's? I also like to get their frozen breaded eggplant patties. Prepare as directed, then layer with marinara sauce and mozzarella cheese in a casserole dish and bake until bubbly. Serve over spaghetti or make sub sandwiches on french bread.

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