Day Four hundred and ten

Cornmeal griddle cakes with strawberry syrup (recipe: Cooking for Isaiah).  Another awesome recipe from this cookbook.

And an extra stack of them for the freezer.

Dinner: Eggplant spinach parm, sauteed yellow squash, salad, and fruit salad.  This is one of my favorite dinners, and I realized I've never shared my recipe. Here it is:

Slice one large eggplant into one-inch slices, and bake at 450 in a single layer on a greased baking sheet, 10 minutes on each side. Meanwhile, combine 1/2 cup of part-skim ricotta, 3 tablespoons of Parmesan cheese, one egg, a little salt and pepper, and a handful of parsley and basil in a bowl. Spray an 8×8 baking dish with cooking spray, and cover the bottom with your favorite marinara sauce. On top of the sauce, layer as follows: half of the eggplant, ricotta mixture, three cups of raw baby spinach, more sauce, remainder of eggplant, and more sauce. Top with two tablespoons of Parmesan and a handful (about 1/2 cup) of part-skim mozzarella. Bake at 350 for 30 minutes. To make it extra authentic, use your own homemade sauce, and don’t measure any of the ingredients as you go along. This came together quickly, my kids loved it, and I doubled the recipe and froze an extra tray of it for a future dinner. Serve with a green salad, and mangia!

School lunch: Sliced grilled chicken, crackers with a cheese stick, cucumber, and pineapple.