Red Kidney Bean Salad

My 100th post!!!! I thought it should be healthy :)

Ingredients:

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained (or 1 lb beans soaked overnight and boiled)
2 tablespoons extra-virgin olive oil
1 bunch of chopped green onion

Method:

1. In a small bowl, combine onions and vinegar. Set aside to marinate while preparing rest of salad, or up to three hours.
2. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

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Eggplant Lasagna

Ingredients:

2 medium eggplants
1 container (16-ounce) low fat small-curd cottage cheese
1 container( 15-ounce) part-skim ricotta
6 ounces part-skim mozzarella, grated (1 1/2 cups)
1/2 cups grated Romano or Parmesan cheese
2 tablespoons grated Romano or Parmesan cheese
 Black pepper
1 cups roughly chopped fresh basil
1/2 cups roughly chopped fresh flat-leaf parsley
2 1/2 cups jarred marinara sauce


Directions:

1.Heat oven to 450 degrees F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine.

2. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F.

3. In the meanwhile, in a big bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley.

4. Spread 1/2 cup marinara on the bottom of a baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano.

5. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

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