Linda - Day 4

Today started with an English Muffin topped with a slice of tomato and slices of avocado with salt and pepper. This was great. It was topped off with coffee.

Dinner was slices of yellow tomatoes, asparagus, garlic bread, and baked eggplant with bread crumb crust and olive bruschetta. It was accompanied by a glass of red wine.

Eggplant:

Slice about 3/4 inch thick
Salt & pepper
Set up three bowls one each, seasoned flour (I opened the spice cabinet and selected 3 or 4 items), almond milk, & seasoned bread crumbs.
Coat the eggplant in flour, dip in almond milk, and then coat with bread crumbs
Place on cookie sheet
Spray with Olive Oil, flip over and spray the other side
Bake at 400 degrees for 10 minutes, turn and bake 10 more minutes.
Place under the broiler to brown and crisp, watch carefully, turn and brown the other side.

Top with Bruschetta. I used olive (it was what was in the pantry) I think a Tomato Bruschetta would have been better.

1 Eggplant was too much for the two of us.  1 Eggplant will feed four people.  Now I get to see if eggplant makes a good leftover.  More to come on that. 

I tasted the almond milk.  Not a fan.  I'll need to look for other uses of almond milk.
Bon Appétit