Breakfast - 3 over easy eggs (I thought Kris would eat one)
Lunch - tofu and pork, white rice, wonton
Snack - celery with yesterday's miso/tahini salad dressing
Dinner - kale baked with olive oil, eggplant pargmesean, and green salad with avocado dressing.
I didn't bother with a calorie count today.
Eggplant Parmesean
Wash and slice eggplant into circles about 1/2 inch thick. Sprinkle with kosher salt and let sit for an hour or so to pull out the bitterness.
Rinse and pat dry. Season with a bit of olive oit and Italian seasoning and cook on the grill until nicely cooked with grill marks. As it turns out, I wasn't able to light the gas grill so I just cooked them under the broiler and flipped the circles every now and then.
Transfer to heat-proof platter in a single layer, cover with a bit of pasta/tomato sauce, seasoning, and cheese. Broil until bubbly. Serve.
Astrid
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