The sun is shining and I am excited to get outside! It is very clear that the weather is taking a turn and the fall cool weather is in the air. I love fall….but the winter that follows….not so much.
This week I felt like roasting up some eggplant. We didn’t have any eggplant in my farm share–but of course, I could get hold of one at the farm stand. So, I did!
I brushed some eggplant slices with olive oil, dusted with some grated parmesan cheese and roasted for about 20 minutes until fork tender. Then I topped with a thin slice of Swiss cheese; YES, I double dipped on the cheese in this recipe!
This salsa could be enjoyed on chicken or fish too!
This is what we had for dinner. Russ was looking around in the oven for some meat. You know how guys are….love their protein, right? But this made a nice meatless dinner. At least… I thought so!
The next night we had a big serving of meatloaf (made amazing….by my husband!) Hmmmmm….I think I have a new strategy….make a meatless dinner and your husband will volunteer to make dinner the next night! HA!
I hope you enjoy this dish…it’s really yummy!