Eggplant Parmesan

Meeting the eggplant challenge head-on:

3 medium eggplants, peeled and cut into 1/2 inch slices
1/2 jar pasta sauce
8 oz. shredded low-fat mozzarella
Bake eggplant slices at 400 for 20 minutes
Layer in pan starting with sauce, then eggplant, sauce, then cheese, ending with cheese
Bake covered at 400 for 45 minutes, then remove cover and bake for 15 more minutes
4 servings, 275 calories each

Still Life With Eggplants

Salad greens, one watermelon, two red bell peppers, assorted cherry tomatoes, two slicing tomatoes, five ears of corn, three bananas, a giant avocado, and two eggplants.

Moving into fall

Turkey breast smoked on the grill, and yellow squash gratin:

That took care of the yellow squash for the week. We also used up a butternut squash in another meal, which I neglected to take pictures of. It was butternut squash soup with green salad and bread.

A Surfeit of Squash

Well, the onslaught of eggplant has dwindled to just one small one for the week, but I now have two weeks' worth of summer squash and three weeks' worth of winter squash that I'd better figure out how to eat.

Five yellow squash, three bananas, one eggplant, one watermelon, one butternut squash, salad mix, six cucumbers and - hooray! - a bag of cherry tomatoes.

That's My Cue

Barbecued beef brisket, with purchased potato salad and cole slaw:

Almost Nicoise

Salad for dinner:

Salad greens, green beans, baby potatoes, white beans, hard-boiled eggs, Nicoise olives, capers, and vinaigrette.

Summery sandwich

Eating up the veggies:

Goat cheese, tomatoes, roasted red peppers, fresh mozzarella, sauteed eggplant, sauteed yellow squash, marinated cucumbers on a crusty roll.