Visiting Veggie Land

I was cooking almost exclusively vegetarian for a long time, when I lived with veggie roommates and dating a vegetarian (who has since reformed). Yesterday I got back in the kitchen for a little while (hooray!) and spent some time with one of my favorite veggie options, Eggplant and Tofu Parmesan.

Eggplant and Tofu Parmesan

1 large or 2 small eggplants
1 lb. firm tofu
seasoned breadcrumbs
1 egg
olive oil
salt
pepper
oregano
garlic powder
onion powder
basil
parmesan cheese
shredded mozzarella
tomato sauce of your choice (I've been mixed 1 jar of pre-made with 1 large can of crushed tomatoes and spices - just tried the no sugar added stuff and liked it a lot!)

Tofu prep - wrap the tofu in a tea towel and place in a colander over a bowl. Weight down with a heavy can (I used the canned tomatoes) for an hour or two.

Slice tofu into 1/2 inch or so slices (you should get about 16 slices). Dredge in olive oil and garlic powder, then in seasoned breadcrumbs that have had oregano, garlic powder, onion powder, basil, salt, pepper and parmesan added. Lay breaded tofu on a sheet pan and bake at 375 for about 10 minutes.

Eggplant prep - I've gone both ways on the to salt or not to salt question. I did not salt my eggplant and drain them, I just sliced and breaded. We can debate the food science of both options some other time.

Beat 1 egg with a few tablespoons of water. Dredge eggplant in egg wash, then in seasoned breadcrumbs as above. Lay breaded eggplant on a greased sheet pan (I sprayed with canola spray) and bake at 375 for about 20 minutes, turning once.

In a square baking pan, layer sauce, eggplant, sauce, tofu, etc. You should get two layers of tofu and eggplant. Top with parmesan and mozzarella and bake at 375 until cheese is melted.

Soundtrack

Chess in Concert - Old reliable. Finding time to get back in the kitchen after weeks of no time at all, I needed comfort music.

Simple and Lovely

Quick and Easy Lunch at Home

Best Scrambled Eggs

2 organic free-range eggs
salt
pepper
garlic powder
1-2 tsp soft cheese (I admit that I used laughing cow garlic and herb - it's a low budget week)


Heat a pan over low heat. Spray with cooking spray or lightly oil with oil of your choice. Scramble 2 eggs and cook until about 3/4 done. Add cheese in small pieces, salt, pepper and garlic powder to taste.

Serve with a crescent roll (spread with the rest of the cheese) or other small roll or biscuit, and baby arugula dressed with salt, pepper and balsamic.

Happy lunching!


Soundtrack

Chess in Concert - You'll see this one show up a lot - I feel like they finally got the book right, the 2 female leads are both belters, Idina is singing the role of Florence (my dream role), and while I have some issues with Josh Groban as The Russian, he's not offensive like Patti Lupone in Evita is. Plus, the love of my life, Adam Pascal, is playing The American, and he's PERFECT!


Links for You

Why Chess in Concert? - A message from Tim Rice
Idina Menzel
The Incredible Edible Egg
The Laughing Cow