I have a procrastination problem. Yeah, yeah, you say, so does everyone. But I think I’ve found a pretty unusual twist for mine: The less work I have to do, the more I put off doing any of it.
When I’m overloaded, with deadlines packed as tightly as a can of Pringles, my inner time-management ninja takes over. I get things done. (Heck, I’ve even lectured about how to juggle a blazillion projects!) These days, though, my workload is reasonable. Pleasant, even. I’ve got a chance to actually get ahead of things, to write a stockpile of blog posts and edit photographs and, y’know, strategize.
But that’s not how I’m spending my days. Instead, it’s been over two weeks since I put up a fresh post here. (I did, however, just post a fab weeknight recipe on the blog I write for Weight Watchers: Quick Escarole & White Beans.)
Sigh. I have no idea what I’m even doing with all this time—it’s not like I’m out getting my nails done, or writing a novel. I’m just… frittering. Playing whack-a-mole with deadlines, only dealing with work as it comes due.
Some days, this blasé attitude extends into dinner prep. And once in a while, that turns out to be a good thing. Like with this noodle-free “lasagna.” It’s nothing more than thinly sliced eggplant and zucchini, layered with sauce and cheese then baked until it’s much more luxurious-tasting than I have any right to expect, given the effort involved. Gluten-free, grain-free, and much, much easier than a traditional lasagna. Easier than my Roasted Vegetable Lasagna, too.
I knew Harry wouldn’t touch this so while it baked I made some tricolor shells (which also made a nice side for me and Stephen, otherwise I wouldn’t have bothered). He had macaroni, grapes, and buttered bread. Stephen and I had vegetable-packed lusciousness.
Eggplant & Zucchini “Lasagna”
3 cups prepared pasta sauce (use a lower-sodium variety if serving to your baby; I used Little Gram’s)
2 medium eggplant, sliced thin lengthwise
1/2 cup shaved Parmesan (use a vegetable peeler)
1 1/2 cups shredded mozzarella
2 medium zucchini, sliced thin lengthwise
Preheat the oven to 400°F, with a rack in the center. Coat a 9 x 13 baking dish with cooking spray.
- Spread about 1/2 cup of the sauce in the bottom of the baking dish, and top with a layer of eggplant slices. Spread another 1/2 cup of sauce on top, and sprinkle lightly with Parmesan and mozzarella. Top with a layer of zucchini slices, then more sauce and more cheese. Repeat with remaining vegetables, sauce, and cheese, making sure to end with sauce, then cheese.
- Cover tightly with foil and bake for 45-50 minutes, until the vegetables pierce easily with a sharp knife. Uncover and bake an additional 10 minutes, until sauce is bubbling and cheese is browned.
- Let sit for 5 minutes, then serve.
MAKE BABY FOOD: Assuming your baby is ok with cooked tomatoes (most are), the texture of these vegetables is wonderful for early eaters—they become silky-soft. You can mash them with a fork (peel off the cheese if it seems too stringy) or puree the whole dish.