Even though I am long finished my school years, I still get those butterflies in my stomach come labour day. In past years I chalked this up to simply some nostalgic feeling – missing my high school and university days. But this labour day was different. These anxious knots in my stomach were due to the start of a different kind of school year – the first day of day care for my almost one year old daughter.
After a wonderful year together, it is time she begins her school days. And soon after I will return to work – days will now be filled with a different kind of busy and I think getting dinner on the table for the whole family at the early hour of 5:30 will be even more challenging. And that is where this recipe comes in.
This lasagna stuffed eggplant is the perfect make ahead meal to help your back to school transition come and go with ease. Each of the components can be made a head of time and then assembled before eating or you can stuff and bake each lasagna boat and simply reheat it right before eating.
One of the best parts of this recipe is the roasted garlic topping. If you haven’t tasted the sweet flesh of roasted garlic, be ready to have your mind blown!
Just like our lasagna stuffed spaghetti squash, this meal takes a traditional dish and adds a creative and healthy spin to it. They are easy enough for the back to school rush and fancy enough for your first fall dinner party.
The back to school transition, or really any change for that matter is never easy. So make at least dinner time easier and cook up a batch of cheesy stuffed eggplant. It’s what I did!