Eggplant casserole

The title of this recipe is so unappealing, but it’s so tasty that you will forgive me.

I will warn you that this recipe is time consuming. However, since you get 20-25 minute intervals of baking, you get to “clean as you go” – which is a huge positive for me. This is also a GREAT way to convince kids to eat eggplant – “Pasta sauce and cheese! Two things that are on pizza! This is practically pizza!”


Two eggplants, sliced 1/2 inch thick
1 large egg
3/4 cup breadcrumbs
1 tsp dried oregano
salt and pepper
3/4 cup + 2 tbsp parmesan cheese, finely grated
4 cups tomato sauce
3 cups mozzarella, grated

Preheat your oven to 375F. Prepare your baking sheet, I like to use parchment paper for ease of clean up. In a shallow bowl, whisk your egg and 2 tbsp water. In a second shallow bowl, mix your breadcrumbs, 3/4 cup parmesan cheese, oregano, salt and pepper. Coat each eggplant slice in egg, then breadcrumb, and place on baking sheet.

Bake your eggplant for 20-25 mins, flip, then bake again for another 20-25. Breadcrumbs should be a nice golden brown when finished.

Crank the oven up to 400F.

Now take your casserole dish, and spread some of your tomato sauce in the bottom. Cover with a layer of eggplant, then mozzarella, and again sauce, eggplant, and mozzarella. Top with the 2 tbsp of parmesan. Cook for another 15-20 minutes. Let sit for 5 minutes before serving.

My favourite spinach and strawberry salad

June is one of the best months of the year. Flowers are blooming, the weather is warm, and strawberries are ripening! So of course, it’s time for one of my favourite salads – strawberry and spinach. There’s tons of different recipes for this on the web, but this one is my favourite. Every year when I go to make it, I realise that I haven’t written it down, or saved it to my bookmarks AGAIN.. so here it is. Future Laura: remember that you blogged this!


1 bag of spinach. I usually buy the biggest container of spinach and use half.
2 cups strawberries, sliced
4 tablespoons roasted sunflower seeds


1/2 cup oil (sunflower, safflower, canola are all good choices)
1/4 cup malt vinegar
1/3 cup sugar
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/4 teaspoon Worcestershire sauce

The above amounts are good for a family of four, but you could easy double or triple the amounts. I like to make a large amount of the dressing at once, because we’ll generally have this a few times during strawberry season. It makes prep time quicker, and the dressing keeps well in the fridge.