Persian cucumbers (much smaller and crunchy) with miso paste, tangerine, cavatappi pasta in tomato sauce and lighter eggplant parmesan. The eggplant was coated in a flour, egg wash and panko mixture, then baked for 40 minutes at 350F instead of panfried in oil. It takes a bit longer, but the crunchy texture from the panko was nice. With a little tomato sauce topped with mozzarella and grated parmesan cheese between each layer, I assembled the eggplant stacks and baked for another 30 minutes. A lighter, meat-free lunch.