I’ve tried a few different takes on milanese before, but recently I read that a classic take has a little arugula salad on top. Sounded good to me, and I think this is my favorite interpretation yet. Pictured here with lemon pepper dragon tongue beans and roasted sweet potatoes.
Daily Archives: October 4, 2010
Did you make this eggplant recipe? Did you have leftovers? Here’s a great way to use them up for lunch.
1 serving leftover eggplant, reheated + 0.5 oz feta cheese (mashed up with a bit of skim milk to make a spread) + 1/4 baguette, toasted = deliciousness.
WW Points: 6.5 per sandwich