Last night I made “lasagna,” with sliced eggplant instead of lasagna noodles. T and I thought it was great. The kids weren’t fans of the eggplant, but maybe it’s an acquired taste. I was pleased with how it turned out, since the last time I made a similar dish with eggplant, it turned out runny and watery. This time, I salted the sliced eggplant rounds, let them sit for a few hours, then rinsed them and patted them dry really well with paper towels. I broiled them on a greased baking sheet for about 5 minutes on each side. Preparing the eggplant this way really helped the “lasagna” to be nice and thick, instead of watery.
Even though I overindulged a little at dinner, I still didn’t feel bloated and tired afterward, the way I know I would have if the lasagna had been made with noodles.
Using vegetables as substitutes for wheat is becoming more intuitive and fun for me. I can see myself doing this long-term. I’ve been trying to reduce the amount of wheat my kids eat, too, so instead of giving them graham crackers for a snack, for example, I’ve been giving them apple slices and cheese.