Sauce, cheese, and pasta free Lasagna!

I am having trouble keeping up with the tomato eating from the garden and I cannot let them spoil, so I decided to try a lasagna with fresh tomatoes from the garden (replacement for the sauce).

I roasted thin sliced eggplant in the oven first, like I normally do. Just drizzled it with a little garlic macadamia oil, kosher salt and pepper. I layered the roasted eggplant slices, fresh sliced garden tomatoes, fresh large basil leaves, sliced onion rings, and thinly sliced garlic cloves in an 8×8 glass baking dish. I’d sprinkle with kosher salt and pepper, and drizzle with garlic macadamia oil every now and then. If I’d had a larger eggplant, I would have made a 9×13 batch, and definitely will next time.

We couldn’t get over how awesome it was, sans the sause, cheese, and pasta. I was tempted to add a little fresh grated parmesan, but thought I’d give it a chance without first, and it in no way needed it. It really is amazing how wonderful things taste when they aren’t drenched in heavy sauces and other unnecessary ingredients. Being able to taste the real flavor of a food is something I’ve come to truly enjoy.

When I took it out of the oven Seth said “that’s all there is?” We ate the entire dish-ooops!

First Tomato Harvest

I can’t even tell you how loud I squealed last night when I went out to my garden and found these:

Aren’t they fabulous?

My first 100% organic tomato harvest, given lots of TLC. It is such a rewarding feeling to know that Seth and I get to enjoy these, even more so knowing where they came from and what went into producing them.

I would be remiss if I didn’t thank Seth again for helping me continuously stake these seven foot monster tomato plants, as we wouldn’t have any if it weren’t for that 🙂 Also, my mom, for continually reminding me that patience is a vital part of gardening!