The picture of the bread salad is before I added the croutons (bread). Using the fresh heirloom tomatoes gave it an extra special taste. As you can see, I also used fresh kalamata olives.
For the fruit salad I combined blueberries, cherries, a mango, a nectarine, about half of a pineapple, a plum, a pluot, and some strawberries. I didn't add anything to the salad; it was terrific just as it was.
Here's how I made the Eggplant/Portobello Mushroom Parmesan:
2 Italian Eggplants 1 purple Eggplant 4 large Portobello Mushrooms 2 eggs, slightly beaten in a small bowl 3/4 cup Progresso Garlic & Herb Bread Crumbs (more or less) Olive Oil Nonstick spray 1 jar pasta sauce (I used Tony's - interesting what you can find on Amazon) Shredded Mozzarella Cheese (about 1 cup, more or less) Shredded Monterey Jack Cheese (about 1 cup, more or less) Fresh grated Parmesan Cheese (about 1 cup, more or less)
1- The first thing I did was slice the eggplants and sprinkle them on both sides with coarse salt. I put them in a colander for about an hour. After that I rinsed the salt off the eggplant slices and set the slices in between paper towels to dry a bit.
2- Line up the bowl with the eggs next to a shallow container with bread crumbs next to a pan with olive oil on the stove. Have the oil heated to about medium, you may have to adjust the heat source to keep the bread crumbs from burning, yet allowing them to crisp to a golden brown. Dip the eggplant slices one at a time in the egg, then the bread crumbs; place them in the pan of olive oil. Cook until golden brown and a bit crisp. Don't crowd the eggplant slices - do several batches instead (and wipe the bread crumbs out in between batches, which will require adding oil for each batch too).
3- Spray a lasagna dish with nonstick spray. Spread a thin layer of pasta sauce in the dish. As the eggplant slices are ready layer them in the lasagna dish on top of the pasta sauce. Sprinkle a bit of the cheeses over the eggplant. Lay the mushrooms on top of the cheeses. Put more pasta sauce on top of the mushrooms, more eggplant slices, then pasta sauce and cheeses until all are in the dish, ending with cheese.
4- Put in a 350° oven for 30 minutes, until sauce is bubbly and cheese is well melted.
Thanks for visiting my blog. It's all about what's for dinner - Sunday dinner that is.
Mostly vegetarian dinner menus. Includes links to recipes when available, as well as comments on modifications made. There are always "After Dinner Thoughts" where I discuss what worked, what didn't , which recipes are keepers and which will not be cooked again.