There are three ways that you can tell that I had a very busy week. 1)I do not go to the gym (I go to the gym even if I am dying in bed with fever) 2) I don’t read new month’s magazines (Elle? Vogue? Glamour? Haven’t even opened one!!!) 3)I don’t cook or post recipes. I had 2 midterms this week, a project, presentation and a ton of homework. Even now, I am writing this post en route to New York since I don’t know when I’ll get a chance to post something before Sunday. This recipe is a little basic (and that’s an understatement) but sometimes we all need something simple to make for dinner. Eggplant Bolognese? Eggplant Casserole? You decide while I catch up on some sleep, yoga and reading.
Ingredients: 2 small eggplants or 1 big one cut in circles, 1 lb ground beef, 2 cups of your favorite meat sauce, 1/2 tablespoon minced garlic, 2 cups shredded mozzarella, grilled seasoning, olive oil for drizzling, salt to season
Begin by preheating the oven to 350. Lay the eggplant on a baking sheets and drizzle with olive oil and sprinkle with salt and grilled seasoning. Roast for 10-15 minutes. Don’t turn the oven off.
In a skillet on medium heat, saute the beef and the garlic until the meat fully cooks.
Next repeat the process by adding another layer of eggplant on top of the sauce