I figured to post my "lasgana-in-a-bowl" over here since it seemed a
popular idea. I've also recently figured out a *dead* lazy way to make
eggplant parmesan without frying all the slices, so am eating a lot more
eggplant with this method. Counts depend on the spaghetti sauce, I'm
using the storebrand from Aldi's with mushrooms.


lasagna-in-a-bowl

In a microwavable bowl, mix 1 cup fullfat ricotta cheese and 1 TB
chives, top with 1/4 cup spaghetti sauce, 2 oz mozzarella and 1 TB
parmesan; nuke until bubbly and melty.

Makes 1 serving at 14 g total carb, 43 g protein, 654 kilocalories.


easy eggplant parmesan

Cook a large eggplant like you would a squash, bake it for 45 minutes or
so until it's soft (I do this the day before). Remove from oven and let
cool until easy to handle (It deflates when it cools! Looks weird).

Remove skin and then dump eggplant into a microwaveable bowl and mash up
a bit. Mix in 1/2 cup spaghetti sauce, 1 TB olive oil and 2 oz shredded
mozzarella, then nuke until bubbly and melty.

Makes two servings at 19 g total carb, 9 g protein, 234 kilocalories.


--
http://www.ornery-geeks.org/consulting/

"Jackie Patti" > wrote in message
...
>I figured to post my "lasgana-in-a-bowl" over here since it seemed a
>popular idea. I've also recently figured out a *dead* lazy way to make
>eggplant parmesan without frying all the slices, so am eating a lot more
>eggplant with this method. Counts depend on the spaghetti sauce, I'm using
>the storebrand from Aldi's with mushrooms.
>
>
> lasagna-in-a-bowl
>
> In a microwavable bowl, mix 1 cup fullfat ricotta cheese and 1 TB chives,
> top with 1/4 cup spaghetti sauce, 2 oz mozzarella and 1 TB parmesan; nuke
> until bubbly and melty.
>
> Makes 1 serving at 14 g total carb, 43 g protein, 654 kilocalories.
>
>
> easy eggplant parmesan
>
> Cook a large eggplant like you would a squash, bake it for 45 minutes or
> so until it's soft (I do this the day before). Remove from oven and let
> cool until easy to handle (It deflates when it cools! Looks weird).
>
> Remove skin and then dump eggplant into a microwaveable bowl and mash up a
> bit. Mix in 1/2 cup spaghetti sauce, 1 TB olive oil and 2 oz shredded
> mozzarella, then nuke until bubbly and melty.
>
> Makes two servings at 19 g total carb, 9 g protein, 234 kilocalories.

I used to make something before I knew of my food allergies that reminded me
of pizza.

Open a can of chopped tomatoes with Italian seasoning and pour it in a
single serve casserole or microwavable bowl. Top with whatever cheese you
have and nuke till the cheese melts.

Jackie Patti > wrote:
: I figured to post my "lasgana-in-a-bowl" over here since it seemed a
: popular idea. I've also recently figured out a *dead* lazy way to make
: eggplant parmesan without frying all the slices, so am eating a lot more
: eggplant with this method. Counts depend on the spaghetti sauce, I'm
: using the storebrand from Aldi's with mushrooms.


: lasagna-in-a-bowl

: In a microwavable bowl, mix 1 cup fullfat ricotta cheese and 1 TB
: chives, top with 1/4 cup spaghetti sauce, 2 oz mozzarella and 1 TB
: parmesan; nuke until bubbly and melty.

: Makes 1 serving at 14 g total carb, 43 g protein, 654 kilocalories.


: easy eggplant parmesan

: Cook a large eggplant like you would a squash, bake it for 45 minutes or
: so until it's soft (I do this the day before). Remove from oven and let
: cool until easy to handle (It deflates when it cools! Looks weird).

: Remove skin and then dump eggplant into a microwaveable bowl and mash up
: a bit. Mix in 1/2 cup spaghetti sauce, 1 TB olive oil and 2 oz shredded
: mozzarella, then nuke until bubbly and melty.

: Makes two servings at 19 g total carb, 9 g protein, 234 kilocalories.


: --
: http://www.ornery-geeks.org/consulting/

I make my eggplant parigian by slicing the eggplant crossways adn nuking
the slices(if lazy) or baking them on an oiled baking sheet (if more
ambitious) , putting them in a microwave rectangular dish pour sauce over
them , add slices of mozzarella and some parmigian cheese adn nuke fo r1-2
mins. Easy, gooey and good.

Wendy