So tonight I made veggie lasagna with mushrooms and eggplant in it. I think it's delicious- but beware of oven ready lasagna noodles- they don't cook as much as you'd want them to...maybe they'll be better as leftovers...I mean like, the flavors are great, but the texture's a little too crunchy...
Also, since I had extra eggplant leftover that I didn't want to go bad, I tried to recreate the eggplant stir-fry from the buffet place Brian and I went to last week. I also had leftover tofu and mushrooms and bell peppers so I threw them in too....and I threw in a little basil last minute (Italian since I didn't have any Thai lol). It's seasoned with rice vinegar, soy sauce, lime juice and hoisin sauce, and thickened with corn starch and a little bit of sugar to combat all the tartness I threw in. It's yummy...I haven't totally eaten it yet, only tasted while cooking...but the tastes were really good.
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