Tuesday, November 2, 2010

Today's Bento

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.

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