–tilapia (the size of 3 decks of cards)
–salt and pepper
–sesame seeds (bottled)
–parsley (fresh if possible)
–squash (3 young, small, and tender)
–Bac’n bits (soy bacon)
1 – Cook the eggplant ahead of the meal, so that it has time to cool before preparation. To prepare in microwave, cook 5 minutes on one side; then turn over and cook 5 minutes on the other side. When cool, slice downward lengthwise. Remove seeds and rake the eggplant onto a cutting board. Cut 2 ways, repeatedly. In a mixing bowl, add half a small carton of feta cheese, one-half cup of fresh parsley leaves, cut (or 2 tablespoons dried), a generous sprinkling of sesame seeds, salt, pepper, and olive oil to season. Refrigerate.
2 – Place tilapia in covered baking dish. Sprinkle with generous amount of paprika, then salt and pepper, and olive oil. Add a tiny amount of water to the bottom of the dish. Set aside.
3 – Peel and cut squash and onion. Place in a covered baking dish. Salt, pepper, and add Bac’n pieces to taste. Season with olive oil. Cook on high in microwave for 4 minutes.
4 – Serve the eggplant with crackers as an appetizer. Meanwhile, cook the tilapia on high for 4 minutes.
5 – Serve tilapia hot and squash warm.
–eggplant adapted from Real Simple; tilapia adapted from Pierre Franey’s 60 Minute Gourmet; squash adapted from my mother’s recipe.