February 17, 2012
Today was a good day.
- I got to sleep until 7:15 and wake up naturally, after the sun came up, without an alarm. This is a treat and a rarity.
- I only had to work until 11am. I got all of my papers graded and all of my grad school work completed for the week. This means I am work-free this weekend (!!)
- Nick and I went out on our (belated) Valentine’s Day date. I requested brunch so I could finally squash my three-week-long craving for blueberry pancakes. We went to Eggspectations and had pancakes and eggs. Oh, and chocolate cake. Duh.
- I went to the gym and had a long, sweaty workout, even though today is supposed to be a “rest day,” since I’m running twelve miles tomorrow morning. Whoops.
- I caught up on the new season of The Real Housewives of Orange County. Yes, I should be ashamed of this. But no, I’m not.
- Nick and I watched two episodes of New Girl and giggled. A lot.
- And I improvised a delicious dinner, loosely based on last weekend’s birthday feast.
- 1 large eggplant, sliced into 1/4 in. rounds
- 1 red bell pepper, chopped
- 1 package sliced mushrooms
- 1 jar marinara sauce
- 15 oz. part-skim ricotta cheese
- 1 egg
- dried oregano
- salt and pepper
- shredded mozzarella cheese
- Heat oven to 375*. On two large baking sheets, drizzle olive oil. Dredge eggplant rounds with oil, season with salt and pepper, and bake until soft—about 10-15 minutes.
- In the meantime, combine ricotta cheese (I used a little less than the entire container), egg, oregano, and S&P.
- Pour about 1/3 C. marinara on bottom of an 8×8 baking dish. Layer with eggplant, ricotta mixture, peppers and mushrooms, and mozzarella. Repeat with remaining ingredients, top with mozzarella.
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbling.
- (For an added veggie-punch, saute spinach and leftover mushrooms with one clove garlic. Serve lasagna on top of spinach instead of pasta, like we did!)