Included this week:
Eggplant
Kale
Romaine Lettuce
Pomegranate
Apples
Tomatoes
Carrots
Pears
I immediately searched Pinterest for 'eggplant and kale recipes' and found a lasagna recipe that I was able to modify to suit my husband and my tastes.
Eggplant and Kale Lasagna
2 medium sized eggplant, skinned and sliced into 1/4'' pieces
1 onion, diced
3 cloves garlic, minced
Olive oil
1 bunch kale, rinsed and chopped from the stem
1-8ox. package sliced mushrooms
1 jar of tomato basil tomato sauce
Salt
Parmesan Cheese
Mozzarella Cheese
Preheat oven to 400 degrees F, spray cookie sheet with PAM and roast sliced eggplant for 15 minutes. When finished, remove from oven and decrease temperature to 350 degrees. Meanwhile, saute onion and garlic in olive oil until soft, add mushrooms and cook ~5 more minutes. Add kale and saute just until bright green and warm. Add salt to taste. In a 9 x 13 inch pan, start by adding tomato sauce in the bottom and spread evenly. Add one layer of sliced eggplant and sprinkle with Parmesan cheese. Add one layer of kale veggie mix and top with mozzarella cheese. Repeat this process ending with mozzarella cheese. Bake at 350 degrees for 30 minutes, enjoy!
