Day Twenty-One: In which I've officially OD'd on cheese

So, I'm a space cadet. I forgot two things tonight. Not absolutely critical things, but things nonetheless.

I forgot tomato paste, and I forgot to take a before picture. I was distracted by the Netflix movie that has been sitting in its envelope for two months. I finally watched it. "The Sinking of the Santa Isabel," I think. It was about a guy who spends a whole summer living in a tree house.

I'm a little jealous. But then I remind myself that he's an actor, and he didn't REALLY spend his summer in a tree house.

But I digress. (See what I mean?)

Tonight I made a veggie lasagne of sorts.

The recipe:
2 slices of eggplant, sliced to fit the pan
4 spinach leaves
4 or 5 slices of mushroom
1 smallish tomato, sliced
2 tsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste
(1 T tomato paste, which I forgot, but you will remember, riiiiiiiight?)
3 T of shredded cheese

I roasted the tomato slices in two pans for 30 minutes, then pulled them out of the EBO and whirred them up in the blender with the olive oil, balsamic, salt and pepper. If you weren't a dingbat like me, you'd also add the tomato paste at this stage.

Then I built the lasagne in layers in this order:

A little sauce
A slice of eggplant
2 spinach leaves
2 mushrooms
Cheese (as much or as little as you want)

I repeated that one more time, and then smooshed the whole shebang down into the pan a little with the bottom of another tart pan and a little pressure. Then I covered the pan with aluminum foil and put it in the Easy Bake for 30 minutes.

When it came out, it looked like this:



It was good. I would make it again, for sure, in a larger form. Oh! And I just realized I forgot another thing. I forgot to season each layer. You should do that. Salt and pepper between each layer of veggies. Not a lot, but trust me, it will make a difference.

The eggplant gave off a lot more liquid than I thought it would, and it made for a kind of soupy sauce. Well, that and the lack of tomato paste. But I'm not dwelling.
The eggplant also shrunk a little bit, so I bet I could have cut the slices a little bit bigger.

I love cheese. I love how it melts, and how it's all cheesy and scrumptious. But, after two days of cheese heavy entrees, I'm thinking that tomorrow I'll make a dessert. NOT cheesecake. ha.

What else did we learn tonight?

Hit pause on the movie while you're cooking. True Story.

G'night ya'll.