Eggplant Parmesan and Greek Kale Salad (Easy takes little time in the kitchen)
Greek Kale Salad
1/2 large bunch kale, washed, dried and torn into small pieces
1/2 medium cucumber, cut into wedges
small handful sundried tomatoes, packed in oil
4-5 kalamata olives, sliced
goat or feta cheese, crumbled as a garnish
Massage the kale with olive oil, lemon and salt until it starts to wilt. Add cucumber, sundrieds and olives, mix well. Top with crumbled goat cheese!
For a healthy salad dressing option make Lemon Poppy Seed Dressing:
2 tablespoons olive oil, 2 tablespoons fresh lemon juice,1 teaspoon honey, 1/2 teaspoon poppy seeds, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper. Combine, cover and shake well.
I’ve also used Newman’s Own Creamy Ceasar dressing....yum
Bake eggplant slices and zucchini cut long ways with a little cooking spray and salt and pepper for about 30-35 minutes at 400 degrees.
Place zucchini pieces on top of eggplant slices
Add a little of each ingredient to each eggplant slice:
Spicy pasta sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves
pack of cherry tomatos
Put back in oven at 400 degrees F.
Bake 8 to 10 minutes, until cheese is bubbly.