This week was a harder week than usual. Our girl Riesling got sick and had to stay in the hospital for 2 days . She ate her bed (yes literally) and she had an extremely distended stomach. So she stayed over 2 nights with IV fluids to move the material through her. Initially they thought that she would need surgery, but thankfully she did not, and was able to pass it through. We took her to the Friendship Heights Emergency Clinic, which is truely wonderful emergency vet clinic, but extremely expensive. They invited us in the back to show us exrays of Riesling stomach. I was wonderfuly surpised at how clean the operating area was! In hindsight we could have saved a lot of money by waiting a day and taking her to a the regular doctor, but we already paid so the only thing that matters is that she is healthy. What good is it to ever look back!
Yesterday, Dempsey and I went to the hospital to visit her and together we all went for a walk. I loved that the clinic let us take her for a walk and did not get annoyed at me calling 3 times/day to check up on her.
Today we got to take her home!
After a wonderful welcome home from Dempsey mainly it was dinner time. For dinner tonight I made eggplant Parmesan… well sort of.
After I breaded the eggplant and put them in the oven, I realized that we were out of tomato sauce! One of the main ingredients! While the eggplant was cooking, I looked through the refrigerator and found some salsa and 2 tomatoes.
Eggplant Parmesan (Improvised)
- 1 large eggplant cut into slices
- 1 cup of bread crumbs
- 2 eggs
- 2 T milk
- 1 cup of ricotta
- 1 T oregano
- 1/2 cup of mozz shredded
- 2 cups of tomato sauce (I used salsa)
- 2 tomatoes
Preheat oven to 35o. Beat eggs into a bowl and add milk
sprinkle bread crumbs onto a plate.
Dip the eggplant in the egg, then coat with breadcrumbs.
Repeat with all eggplant slices. Bake coated eggplant slices onto a greased sheet for 15 minutes, flip and then bake for another 15 minutes. In a greased baking dish add mariana sauce (or this case salsa)
Layer eggplant and add cheese and then repeat until all the eggplant is gone.
Due to my lack of mariana sauce, I added my pureed tomatoes on top of the eggplant dish.
Increase oven temperature to 475 degrees and cook the eggplant dish for 15 minutes, and then broil on high for 3 minutes for a crispy coating.
Have a wonderful and healthy Thursday night!