Food Made Fast - Vegetarian

Alex doesn't start his postdoc at Berkeley until next Monday, January 4th. Until then, he's still on vacation. We're celebrating by making a fancy dinner the next two nights from our new cookbook from Williams-Sonoma, "Food Made Fast - Vegetarian."

www.williams-sonoma.com

Tonight Alex made "Baked Eggplant Parmesan." The recipe was wonderfully easy. It called for ingredients that I mostly already had around my kitchen: spicy tomato sauce, egg, dried bread crumbs, dried oregano, Parmesan cheese, salt and pepper, olive oil, eggplant, and mozzarella cheese. And, it only has three steps: preparing the eggplant, assembling the dish, and then baking the eggplant. I added a simple arugula salad at the end. Alex took a picture of the finished product to send to his sister since she gave us the cookbook for Christmas.