Vegetarian Schnitzel, Ja!

I tried a new recipe tonight that was labeled "fast and easy." It was easy, I suppose, but it wasn't fast! ("That's what she said," tee hee.) However, the result was mighty tasty - it would have been pure perfection, but I didn't cook the veggies quite long enough for my liking. Oh well, there's always leftovers to get it right. Without further ado, I give you my rendering of Eggplant and Portobello Schnitzel.

It's basically just breaded and baked portobello caps and eggplant slices stacked with a lemon-caper sauce drizzled over the top just before serving. While I had all that in the oven though, I figured why not chuck some brussels sprouts in there too for some color.

Just some cooking spray plus rosemary and thyme makes for mighty bodacious brussels sprouts.

That's it for me tonight - I have some layout troubleshooting to do!