Guest Column: How to impress your Vegetarian friends with a different dinner than pasta by Ms. Ann

Ms. Ann. Credit: Perry Gallagher, Photographer

 

 

Homemade tomato sauce (about 6 cups) or canned low sodium and no sugar tomato sauce 3 cans 15 oz. each

Italian Seasonings

1 Eggplant 

    wash, chop off ends, peel and slice using a mandolin (thick slice setting)

1 Butternut Squash

    wash, nuke in microwave 2 minutes, cut off top, peel, cut, core out seeds and pulp, and slice using a mandolin (thick slice setting)

3 RomaTomatoes

    wash, slice using a mandolin (thick setting)

Italian Seasoned Breadcrumbs

Parmesan Cheese

Chives, one bunch

   chop into sprinkle pieces

(for 4 people I use an 11′ x 17′” glass pan)

Preheat oven to 350 degrees

pour 15 oz. of tomato sauce to cover bottom of pan

generously sprinkle Italian Seasoning over sauce

layer eggplant over

layer butternut squash over

layer tomatoes over

pour 15 oz of tomato sauce over entire pan

generously sprinkle with Italian Seasoning over sauce

layer eggplant

layer butternut squash

pour 15 oz of tomato sauce over entire pan.

shake out about a 1/8 – 1/4inch layer coating of Breadcrumbs over pan

generously top with parmesan cheese

top with chive sprinkles

cover with aluminum foil 

Bake for 30 minutes

Take off foil

Bake another 20 – 30 minutes until cheese is golden brown.

Cut and scoop out.  Everybody will want seconds, it’s okay, it is all good for you.

Wine: Layer Cake Malbec (Mendoza, Argentina)