Vegetable parmesan, a spin off of the eggplant parmesan, but with a few more colorful veggies.


Meat free and rainbow monday again, One a week I try to have a meat free day and since i am going to eat mostly vegetables I like to eat the colors of the rainbow, to get as much and varied nutrition as possible.

This dish is almost the same as a regular eggplant parmesan dish with a few other veggies.

2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt

1 eggplant, normal sized
1 zucchini, normal sized

2 dl chopped carrots
2 dl chopped yellow bell pepper
2 dl chopped celery
2 dl chopped red onions

Tomato sauce
1 Tbsp olive oil
1 finely chopped onion
1 clove minced garlic (about 1 teaspoon)
2 cans whole peeled tomatoes, tomatoes diced, reserve juices
1 dl finely chopped fresh basil
Freshly ground black pepper

4 dl cups breadcrumbs
3 dl cups grated Parmesan cheese
2 dl flour
4 beaten eggs, more if needed
1/4 cup olive oil
3 dl cottage cheese
4 dl grated mozzarella

Slice the eggplants and zucchini into 0,5 cm thick rounds. Lay the slices out on a rack over a rimmed sheet pan.

Sprinkle both sides of the veggie rounds lightly with salt. Let them sit and release moisture for 1-2 hours.

For the sauce, sauté onion and garlic in a saucepan with a bit of olive oil on medium heat for about a minute, add the tomatoes and let it simmer for about 15 minutes, salt and pepper to taste and add  minced basil and remove from heat.

Sauté the vegetables in a pan with a little oil and set a side until you need it.

Put flour in one bowl, beaten eggs in another bowl and in the third combine breadcrumbs and half of the parmesan.

Pat dry the eggplant and zucchini slices with paper towels and coat the rounds in flour,  then beaten eggs, and lastly in the breadcrumb and parmesan mixture.

Fry the rounds in a pan with a little oil on medium heat until golden on both sides

Spread tomato sauce over the bottom of a large oven proof dish or in smaller individual ones. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Add a layer of the mixed vegetables and cottage cheese

Place another third of the veggie rounds over the cottage cheese, add more sauce over the rounds. Sprinkle with 3/4 of the mozzarella. Add the remaining eggplant and zucchini in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and mozzarella

Bake in the middle of the oven in a pre heated oven 180 C for about 25 minutes .

Serve with extra parmesan and some nice bread.

Zucchini and lobster salad

I try to live healthy but I am a sucker for sweets and snacks.

Once in a while I see the light and make something healthy like this dish. While eating this I think to myself, this is so yummy why don’t I do this more often.

As I said I try to be healthier sincce I am diabetic and sometimes I substitute some og the pasta when I make lasagna with thin slices og zucchini.

I saw a picture on instagram by @chicujenta wher she made raw  zucchini spagetthi with a raw sauce.

I had zucchini and lobster in the fridge and thought i would make a salad almost like a papayasalad.

For 4 small lunches or 2 dinners you need

1-2 zucchini, chredded with a mandolin

2 cooked lobster

1/2 onion finly chopped

2 cloves garlig, crushed

2 tbs olive oil

16 oz ripe and peeled tomatoes or canned

1 cup white wine

1 ts chopped fresh parsley

1 ts chopped fresh oregano

salt and pepper

Lemon and parsley to garnish

Sauté the onions and the garlig in olive oil on medium heat, when the onions start to sweat add the tomatoes an wine.

Let it cook until the tomatoes ar so soft you can crush them with a spoon, add the herbs and salt and pepper to taste.

For this salad you do not want to cook the tomatosauce for too long, you want a little tartness that goes nicely with the lobster.

Put everything together on plates and enjoy:)

Håper det smaker 🙂