Unofficially I have a goal of one recipe a week (Just don’t hold me to that. I’m not making any promises.) with hopes of adding in some other life and decor posts once I have anything else to talk about.
Well I guess I do have things other than recipes to blog about. I could blog about toddler eating habits. That would be fun and we could all commiserate together. It’s a constant battle. And I think my child is actually a really good eater. Every meal I always try to have at least one thing I know she will like and eat. Today I made chicken and gnocchi soup with kale and carrots – thinking she might take a bite or two of chicken, I might be able to sneak in some kale, and she would probably love the gnocchi and carrots. Well, I was right about the gnocchi. I think she might have started picking it out of my bowl when I wouldn’t get her more fast enough. But the carrots on the other hand, not so much. You would have thought I was poisoning her. This is the same girl who only ate roasted carrots and onions for dinner yesterday.
This Eggplant Ricotta Pie was actually a big hit, the first time I served it to Hadley. She ate an entire piece. Obviously she hated it for lunch the next day, but I’m still counting it as a win. Because toddlers…
This is basically an eggplant lasagna that I made in a pie dish. It filled two dishes so we were able to have dinner with leftovers and then another full dinner with leftovers. Mommy likes that everyone is eating their vegetable, daddy and baby like that there is lots of cheese, everybody is happy!
- 2 large eggplants
- 2 tbsp olive oil
- 24oz marinara
- 2 tsp dried oregano, divided
- 1 tsp dried basil
- 14oz ricotta cheese
- 2 cups parmesan cheese, divided
- 3 eggs
- salt and pepper
- Preheat oven to 425 degrees.
- Thinly slice eggplants into disks, arrange on a parchment lined baking sheet, and brush tops lightly with olive oil. Sprinkle with salt and pepper. Bake 20 minutes and set aside.
- In a bowl combine marinara, 1 tsp oregano, and basil. In another combine ricotta, 1 cup parmesan cheese, eggs, and 1 tsp oregano. Mix well.
- Using two pie dishes arrange one layer of eggplant, one layer of tomato sauce, and one layer of ricotta cheese. Repeat layers and finish by sprinkling with remaining parmesan cheese.
- Bake 30 minutes until cheese is golden.