Just opened up the oven and looked inside to find this. That’s 2 days in a row of “score meals!” I made a big batch of homemade marinara (as we’re having meatballs later in the week, more on that soon), and decided I would prepare Eggplant-Mushroom Parmesan. I love eggplant, and gently frying them in a little peanut or olive oil until a little crisp, and layering between baby portabella mushrooms, fresh basil, mozzarella, Parmesan, and marinara screams decadent comfort! I’ll serve with an organic spring mix salad with olive oil and garlic dressing.
Bye for now, off to go eat my supper. I can live a beautiful gluten free existence, as long as I have this in my life. 🙂