Mr. D and I recently went to HK and Japan for 2 weeks. After drinking our favorite beers, sake and whiskeys in Japan, eating tasty izakaya and ramen, we try to eat a little cleaner. You know, your post traveling syndrome, over-drink, over-eat, time to clean your system for a bit.
Since we came home, I tried to cook more vegetarian food. E.g eggplant and oyster mushroom curry, soba with egg and button mushroom, mapo eggplant and tofu, warm salad with garbanzo baked broccoli, tomato and tofu croutons….
Tonight’s dinner can very much be vegetarian, but Mr.D likes his meat protein, so I added some salami in there, you can omit it, and it still taste great.
1 mid size eggplant
1 small firm roma tomato (sliced, about 1/4 inch thick)
2 sticks of string cheese (halved, lengthwise)
12 thin slices of salami (optional)
1 cup of grated parmesan
1/3 cup of panko
1/2 lb of green beans
1 jalapeno (finely chopped)
1 tbsp of olive oil
Pinch of salt, pepper and garlic powder
Preheat the oven at 400F.
Keep the top of the eggplant. Make 3 to 4 cuts (lengthwise) and fan out the eggplant without cut the top.
Insert the tomato slices, salami and string cheese in between the layers of eggplant.
Season with salt, pepper and basil.
Cover with foil and bake for 25 mins. After that, remove the foil, top it with 1/2 cup of parmesan and all panko. Broil for another 15 mins or until golden brown. Top it with the rest of the parmesan.
I baked mine on top of a bed of green beans (toss the green beans, jalapeno, oil, salt, pepper and garlic powder), the cheese from the eggplant parmesan mix with the green beans… Awwwwww…..