Recipe request: Eggplant Lasagna

Whenever I post pictures of my food on IG or Facebook, I immediately get asked the question, “do you have a recipe for this? or “will you be posting this on your blog?”. I should have learned by now to post both the picture and a recipe. When I cook, most of the procedures or recipes are in my head; not on paper. Eventually, I have the time to sit down and write down all of the steps, proof read the recipe, and have it ready for posting. This usually requires a cup of coffee.

First recipe of the day is the Eggplant Lasagna. This recipe is gluten free and lacto ovo vegetarian. The slices of eggplant act as the noodles along with layers of crushed tomatoes, kale, and cheeses. The recipe makes enough for 8, but if you are eating this solo, it can easy be frozen to be eaten another day.

Eggplant Lasagna
1 medium sized eggplant

2 tbsp Kosher salt

1 large can of crushed tomato

1 cup of curly parsley, chopped

1 cup of fresh curly kale, ripped from the stem 

1 cup shredded Parmesan

1 container of Bourin brand soft cheese (garlic & herb)

2 eggs 

1/2 cup milk

1. Preheat oven to 350F.

2. Cut eggplant into 1/4 inch slices. Place on a cooling rack with paper towels underneath (a cooling rack can be found at any store that sells kitchen tools). Sprinkle salt over the eggplant and allow the moisture to drain from the eggplant (2hrs). After draining wipe off any remaining salt. 

3. Pour crushed tomato into a bowl along with a pinch of salt and parsley. Stir and set aside.

4. In a 13X9 in pan, pour down a layer of tomato sauce. On top place down enough eggplant to cover the pan. On top of the eggplant, pour on more sauce. Sprinkle on shredded parm, kale, then top with more eggplant slices. Continue with the layers until you have used all of the eggplant. 

5. In a bowl whisk together the cheese, eggs, milk, and a little salt and pepper. Pour on top of the eggplant.

6. Bake in the oven for 35-40 min until the center of the lasagna reaches 165F. Allow to cool for 15 minutes then cut and serve. 

Friday night gym session 

Happy Friday!!

I look forward to Fridays for 3 reasons:

1. It’s the end of the work week.

2. I get to sleep in (anything past 4am is sleeping in for me lol)

3. The gym is EMPTY.

Apparently no one likes to go to the gym on Fridays which is awesome for me. The WiFi is fully functioning since there is only a handful of people using it. Most importantly, there is lots of space And opportunity to workout. Better focus. I can concentrate on my session instead of worrying about someone trying to take my bench or free weights.

After the gym dinner consisted of a massive salad:

Romaine, spring mix, mushroom, whole boiled eggs, pico de gallo, chick peas, green onion, black olive, green olive, feta cheese, pumpkin seed, and sunflower seed. Pretty damn delicious and filling. I am 100 percent until the morn. 

I have been trying to eat well before 8pm, so that my food digests before I go to sleep. The key is to eat 2-3hrs prior to sleeping. During the week (since I am well into sleep by 930), we will eat at 6 or 630. Since today is Friday and I was at the gym later, I ate dinner at 730. I have no intentions of going to sleep anytime soon, but I ate a good meal and I am satisfied for the remainder of the night.

Until tomorrow!

30 Days a Vegetarian Part II: Wok Style Vegetable Fried Rice

We’ve decided to do the 30 Day Vegetarian detox once again!  It started on October 16th and will continue until November 17th. No animal protein except for eggs (I need them for the gym). I will again post recipes and suggestions for the vegetarian lifestyle throughout the journey. 

Tonight was taco night! I used Quorn brand meatless crumbles (soy and gluten free) and created taco “meat”. With a lot Mexican flavors, you couldn’t tell the difference.


 Below is a meal that I made last night. I posted a picture on Facebook and Instagram and have several people ask for the recipe. 

Wok Style Vegetable Fried Rice
2 bags of Uncle Ben’s boil in the bag rice (cooked according to the package. After cooked open bags and spread onto a flat pan and allow to cool.
1 med white onion, chopped

1 package of white mushroom, sliced 

1/2 cup of shredded carrots

1 tbsp of chopped garlic

1 tbsp of chopped fresh ginger OR 2tsp of ground ginger 

Half block of extra firm tofu (cubed)-this is optional. I am not eating meat at the moment, but this can be replaced with any lean protein such as chicken, pork, or beef

4 large eggs, beaten

Maggi seasoning (to taste)

2 tbsp of Soy sauce 

McCormick Montreal Chicken Seasoning

1/4 cup of fresh cilantro, rough chop

A wok (if you don’t have a wok I suggest a good non stick pan…something that will allow good heat circulation) 

A couple table spoons of stir fry oil or coconut oil.
1. Heat the wok on medium high. Add 2 tablespoon of oil. Once heated, add in the tofu and Montreal Chicken Seasoning. Quickly toss around until you get a little sear on the outside…about 6 minutes. (With raw protein, continue cooking until no longer pink.) Remove into a bowl. 

2. Now for your vegetables. If needed add a touch more oil and add in your vegetables in this order: onion, garlic, ginger, and mushroom. Add in a little Maggi seasoning and sauté until soft. Add in the carrots and sauté. Remove from wok with a slotted spoon (mushrooms will release some liquid) and set aside. If there is a lot of residual liquid it can be wiped out with a towel.

3. Once again, if needed, add a little oil. Pour in the egg and fold until cooked. 

4. Grab your rice (which should be room temperature) and add to the wok. Add in the soy sauce and saute. Add in tofu, vegetables, and egg and fold. Add in more soy sauce based on your taste. Once everything is all incorporated, finish with the chopped cilantro. Serves about 4 people as an entree or several as a side dish.

Let me know what you think!!

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One love, 

Chef Dom Lipscomb 2016