Hey Grandpa, What's For Supper?

[MissPrissy]

Today will be what my kids call 'vegetable lasagne'. I saute zuchini and eggplant steaks like a cutlet with breadcrumbs and olive oil and use them in place of lasagne noodles. Then I layer cheese, sautee tomatoes, onions, garlic, basil etc until I have a casserole dish full. Bake in the oven like a lasagne. I serve it with green salad and garlic bread. For most of the summer the kids did not even realize they were not having meat in this meal. All veggies and some cheese and bread.

 

[BrahmaMama]

Quote:
MP, do you have a written down recipe for that? That sounds delicious! I've never cooked with eggplant...not sure how to..*sheepish look*

 

[Moselle]

This may be a good time to post your favorite St. Patrick's Day meals. We usually have corned beef (cooked in the crockpot), steamed cabbage w/dill butter, and baked potatoes or potato and leek soup. I think we'll go with the baked potatoes this year. Is there a traditional Irish dessert?

For breakfast, dh likes to make biscuits and gravy, and he colors the gravy green. Looks yucky but tastes good.

 

[Scrambled Egg]

Racing has been rained out tonight & re-scheduled for tomorrow..never raced on sunday before!! Soooo..no bloomin onion for me for supper, Plan B is a pork tenderloin I just put in my dutch oven...no idea what I'll put with it, maybe just slice for sandwiches.

 

[MissPrissy]

Quote:
If you look at my chicken parmesian thread, i cut the eggplant and the zuchini in long planks and bread them with egg wash and bread crumbs and cook them in olive oil i the smae manner as I do chicken cutlets.

In another pan I sautee a mix of chopped tomatoes (ones I canned from last summer for today), onions, garlic, basil and a squeeze of tomato paste for that really deep rich flavor. I may also chop other veggies that work well, like yellow squash shredded carrots, green/red/yellow/orange bellpeppers etc and cook it down much like a normal red sauce for lasagne.

I spread tomato sauce in the bottom of my casserole pan, I layer in the eggplant and zuchini, a layer of tomato mix (taste for salt and pepper too), some tomato sauce, mozzeralla cheese and parmesian and keep alternating the layers until I use up everything or run out of space in my pan.

Top everything with sauce and cheese. Slide into the oven and bake until bubbley and thick. Let stand 30 min before cutting and serving.

I serve it with a side salad and garlic bread.

My kids love it. the breading and the cheese helps make everything thick and holds it together in nice square slabs. It really is very much like lasagne without the pasta.

 

[banter]

Miss Prissy that sounds soooooo good! I'm a veggie fanatic! We're having homemade pizza with a flaxseed/whole wheat crust. Mine will be veggie and hubbie will have a little sausage with his. We had three more inches of snow-GAG!

 

[Cheryl]

Roast chicken (not mine!) with stuffing and gravy, mashed potatoes, sweet potatoes, green beans, corn, cranberry sauce and warm apple crisp with vanilla icecream for dessert! I also have a corned beef in the crockpot to make hash for breakfast with poached eggs (my own, of course!) Family won't eat corned beef, but they sure do like hash!!

 

[2dream]

Simple as it gets tonight. Steak and baked potatos.
To tired to do much of anything else. Not sure either of us care how it taste.
Moved the temporary coop into place with the tractor. Then built the chicken run, so all we want to do is just eat whatever and fall out. Started at 10 this morning, finished at 4:30.

 

[Yogiman]

Like 2dream, it was a long hot day on the chicken ranch today. But the supper was simply devine.

Grilled Beef Tenderloin OMG!

Baked Potato
Cesar Salad
Dinner Roll
Cold sweet milk

Feeling real comfortable right now!

 

[BrahmaMama]

Quote:
If you look at my chicken parmesian thread, i cut the eggplant and the zuchini in long planks and bread them with egg wash and bread crumbs and cook them in olive oil i the smae manner as I do chicken cutlets.

In another pan I sautee a mix of chopped tomatoes (ones I canned from last summer for today), onions, garlic, basil and a squeeze of tomato paste for that really deep rich flavor. I may also chop other veggies that work well, like yellow squash shredded carrots, green/red/yellow/orange bellpeppers etc and cook it down much like a normal red sauce for lasagne.

I spread tomato sauce in the bottom of my casserole pan, I layer in the eggplant and zuchini, a layer of tomato mix (taste for salt and pepper too), some tomato sauce, mozzeralla cheese and parmesian and keep alternating the layers until I use up everything or run out of space in my pan.

Top everything with sauce and cheese. Slide into the oven and bake until bubbley and thick. Let stand 30 min before cutting and serving.

I serve it with a side salad and garlic bread.

My kids love it. the breading and the cheese helps make everything thick and holds it together in nice square slabs. It really is very much like lasagne without the pasta.

Yum! Thanks for posting, will definitely be making this