A couple nice things about this ready-to-eat meal are the fact that they are refrigerated, cook in 8 minutes, no preservatives, and serve up nicely as a main course or an addition to pasta.
A few cautions that must be mentioned that really make this dish a bummer are the fact that the sodium content is 580mg per serving (4 servings per container) and there is milk, wheat, egg, and soy. If they could only figure out how to make this meal without using so much sodium, and eliminate the dairy, wheat, and eggs, this would be an awesome meal.
I'm fortunate that the small amount of wheat breading the eggplant doesn't affect me terribly as long as the rest of my diet a few days prior or after is super good. This certainly isn't ideal but at least I can eat with DH.
Here's the positive note about this dish. We can make it ourselves, at home, from scratch, without the dairy, wheat, eggs, and high sodium content.
The main ingredients include:
- Roasted Yellow and Red Bell Peppers
- Roasted Yellow and Green Zucchini
I think this would actually be very delicious and can be made with other vegetables you may have in the refrigerator. Isn't this basically an eggplant parmesan but with other vegetables?
I'm seeing this as a delicious fall dinner after the gardens have been harvested but before the canning process begins. This will have to be one of my crock-pot meals to try this fall. I'll add dark red kidney beans and some broccoli.
What do you have in your garden this year? Do you have a dish that sounds similar to this? If you do, we'd enjoy trying out your recipe!
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