Mexican Lasagna | Photo by HealthyandLazy
As the old joke goes, all Mexican food has the same four ingredients, there’s just a dozen names for it – taco, burrito, enchilada, quesadilla – and today, I’d like to add another candidate to the field. Mexican Lasagna.
It really isn’t much different from other Mexican foods (and for the record, when I say “Mexican food,” I mean the type of food they serve in Mexican restaurants in the US, not in Mexico – and I’ve been told there’s a difference). However, lasagna is much easier to serve – you don’t have to assemble 20 tacos in the kitchen, or lay out every bowl and serving utensil in your armory for a make-it-yourself buffet line.
All you need is one big pan and a casserole dish, and you’ll have a nice, hot dinner for four.
Eggplant Parmesan | Photo by HealthyandLazy
This is the kind of dish that you can impress your classy friends with. Eggplant has an air of sophistication to it, I think.
Eggplant parmesan is always a crowd pleaser, and since it uses many of the same ingredients as traditional chicken parmesan, they can be made at the same time to accomodate mixed company.
I’ve pared this recipe down to six essential ingredients, all of which you probably already have in the kitchen, with the exception of the eggplant. It can, though, be spruced up in a number of ways. The sauce is a big deal with eggplant parm, and I sometimes like to add spinach to my sauce of choice. Ricotta cheese also makes a great addition, but it isn’t necessary by any means for an enjoyable meal.