Saturday, August 21, 2010

Date Night

Did I tell you I was trying not to eat out this month? Well if you follow the blog, you probably already know that I didn't succeed 100% in this quest. But I have made a great effort! So last night when we realized we had no plans and it was just me and the hubby...well it had to be a date night! But did you know that date night can be just as fun at home as it can be out on the town?

So obviously going out to dinner was out of the question but we did begin looking into several other "out" options: movies, baseball game, disc golf...

But finally we decided to just enjoy our evening without over-crowding it with plans. Just a quick trip to the store for some wine (what is date night without wine?) and bread and a nice home-cooked meal. My father-in-law suggested years ago to us that a happy marriage is cooked up in the kitchen. All it takes is a bottle of wine and some pots and pans. He loves to cook, and Mr. Kummerow inherited that gene. So we spend quite a few romantic evenings holed up in...well the kitchen! Last night's date night was cheap and fun!

Eggplant Parmesan Stacks (Vegan)

1 medium sized eggplant
olive oil
1/4 cup vegan parmesan cheese
1/2 cup whole grain bread crumbs
1/2 cup panko bread crumbs
1 block firm tofu
2 tbsp. lemon juice
2 tbsp Italian seasoning
1/3 cup water
1/2 cup tomato sauce

Slice eggplant into rounds. Combine bread crumbs and half of the vegan parmesan cheese in small bowl. Drizzle olive oil (you can also use plain water or an oil/water combo) on both sides of eggplant slices and coat in bread crumb mixture. Place on greased or lined baking tray in a 350* oven for 30 minutes. Flip slices half way through.

In food processor combine drained tofu with lemon juice, seasoning and water just until it becomes the texture of ricotta cheese.

To assemble stacks spread a tablespoon of tomato sauce in bottom of a small casserole dish. Place a layer of eggplant rounds on bottom of casserole. Spread a spoonful of ricotta mixture on each eggplant slice and top with a spoonful of tomato sauce. Top with another eggplant slice, spoonful of ricotta mixture and tomato sauce until you run out of eggplant slices or until the stacks become too tall leaving an eggplant slice as the top.

Note: ours made 4 stacks of 3 layers.

Bake in 350* oven for 30 minutes. Serve with whole grain spaghetti and a glass of wine and enjoy!

Happy date night!

What are your favorite date night activities? Do you prefer going out or staying in?

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