The Anti-Shopper Gets Ready for the Season - With Resolutions and Vegetarian Eggplant Parmesan

Everyone who knows me well knows how much I hate to shop. Thus, in more ways than one, I feel like what Temple Grandin terms "an anthropologist on Mars.” Just finishing watching Modern Family on TV frantically getting ready for Christmas on December 16^th, the only date available for their extended family to get together, I realized that it was that time of year once again. Since we’ll probably do the modern Jewish Christmas (movies, Chinese food, and some volunteering), I’m grateful that I’m not obliged to join in the Christmas season shopping fray. I hope this Modern Family and all the families they are an exaggeration of gets together and stops worrying so much about the gifts. They spent so much time shopping and wrapping and worrying about them that they must be exhausted to a frazzle by the time Christmas arrives. The way they’re celebrating doesn’t look like fun to me, but I’m on the outside looking in. As I said, I’ve always been the Anti-shopper. Fortunately, no one is depending on my shopping to spur an economic recovery. If they are, the whole free world is in even bigger trouble than it thinks.

Instead, I have already started contemplating what comes next – the resolution making for the New Year. While I’m hoping the powers that be make some important ones – To do what’s best for the people of this country even at the risk of making their opponents look good –for myself, I’m starting small. I already started power walking almost daily and eating healthy food. Let’s see how long it lasts.

In keeping with these resolutions, here’s a recipe for vegetarian eggplant parmesan. It’s less fattening than the one with meat and can be prepared in about 20 minutes. It serves 4.

                                                       Vegetarian Eggplant Parmesan
1 eggplant cut in slices
¼ pound Swiss cheese or mozzarella cheese diced small (I use the low fat cheese)
mushrooms
1 yellow onion sliced
2 tablespoons olive oil
2 cups tomato sauce
2 cloves garlic
oregano, basil, ground pepper to taste
Parmesan cheese grated

Preheat the oven to 350º Fahrenheit.
Put the sliced eggplant in a pot with water to cover. Steam until soft or about 10 minutes.
While the eggplant is steaming, slice the mushrooms and onion and sauté in the olive oil.
Put the tomato sauce in a pot and add the mushrooms and onions and the seasoning.
When the ingredients are ready, assemble as follows: a layer of eggplant, a layer of cheese, a layer of tomato sauce mixture, sprinkle with Parmesan cheese.
Put in the oven on a bottom rack and cook for about 30 to 40 minutes.

Happy Holidays everyone. Whichever way you enjoy celebrating, I hope you have a healthy and happy season.