In other news, I've been eating very well, and I'm excited to keep myself on track with the eating because it turns out when you plan your menu for the week and you really are thoughtful about including delicious things on it, you make really delicious food and you don't feel deprived whatsoever. For example, yesterday I made the following YUMMY vegetarian dish, modified from a recipe I'd tried before.
Eggplant and Squash Gratin with spinach.
- 1 large onion
- 2 cloves garlic
- 3 small yellow squash
- 2 large tomatoes*
- 1 medium eggplant (though on the small side of medium)
- approx 3 servings of spinach (around half of the big bag of spinach from the store)
- Grated parmesan cheese (I didn't measure, but I'd estimate around 1/4-1/2 cup)
- 1/2 cup Shredded mozzerella cheese
- 2-3 tbsp olive oil
- 1-2 tbsp of dried thyme
- salt and pepper to taste
- Preheat Oven to 375 degrees.
- Spray 3 quart casserole with cooking spray.
- Thinly slice the eggplant in rounds, and lay the slices flat and salt to take out the bitterness/liquid (takes about 20-30 mins). Rinse and pat dry.
- Thinly slice the tomatoes and allow to sit on paper towels or a regular kitchen towel to drain excess liquid.
- Dice the onion, and saute until limp and brown (about 20 minutes) in some of the olive oil. (While this is going on, you'll also want to thinly slice the squash on the bias.)
- Mince the garlic, and at the very end of cooking the onions, throw it in with them for 1-2 minutes, being sure not to let it burn.
- Spread the onion and garlic in an even layer in the bottom of a casserole dish.
- Spread a layer of spinach on top of the onion and garlic.
- Toss the eggplant and squash in remaining olive oil and thyme (also salt/pepper to taste, though you won't need much salt as the eggplant was salted).
- Layer the veggies in rows, gratin-style, on top of spinach. When finished with that, sprinkle some grated parmesan on top.
- Spread remaining spinach on top of that layer.
- Repeat step 10, using up remaining sliced veggies.
- Top with mozzarella.
- Bake for 60-75 minutes (If the cheese seems like it's getting too brown on top, cover with foil)
- Let sit for 10-15 minutes before serving.
*This is a great way to use tomatoes in winter that aren't terribly flavorful.