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Eggplant Parmesan

Eggplant, battered in Japanese breadcrumbs
Mozzarella
Tomato Sauce
Fresh Parsley
Layer the ingredients
Bake at 400 degrees

The eggplant came out a little tough, so more sauce and longer cooking time may have remedied the situation. We ended up adding some water, covering with foil and continuing to cook it... and forgetting about it. The second time in a month we almost burned down the house. The first was my attempt at boiling water in a tea kettle after a long night out... needless to say the whistle of the tea kettle didn't wake me up and 8 hours later the stove was still on and the plastic handle on the pot was melted. Any suggestions for a tea kettle we're in the market for one!

Roasted Beet, Walnut and Goat Cheese Salad

The beauty of this salad is the dressing:

Olive Oil

Balsamic Vinaigrette

Tbs or 2 of Honey :)

Garlic

Salt and Pepper

Once the beets have been cooked and the skins have been removed, chop to the desired size, and pop them back into the oven with the dressing for another 10-12 min. The warm dressing over the mixed greens is delicious.