We had a great Sunday and did very little. It was a recharge day.
We still had to eat so Heather took heads of garlic, cut the tops off and put them in an oil filled roaster. They went in a 350 oven until the oil was gone, a little over an hour.
Then she took asparagus and put in a glass pan. She seasoned them with olive oil, garlic salt, and the juice of one lemon. They went in the oven for about 20 minutes.
She sliced an eggplant and cored and hollowed the leftover tomatoes. Everything was salted and allowed to leach on a rack. She took a box of frozen creamed spinach and made it according to the direction on the package. She stuffed the tomatoes with the creamed spinach and topped them with Parmesan.
She lightly floured the eggplant, then setup a dredging station. They went into an eggwash, then into panko.
The eggplant was fried in peanut oil until golden brown.
Once removed, she liberally salted them.
I had made some garlic brad with the roasted garlic, butter, and Parmesan. She plated it all up and we had an eclectic and very delicious meal. Tanner learned that he actually likes asparagus. We confirmed that he doesn't care much for spinach.