This is why I generally make my own. I know what's in them and I can restrict preservatives and sodium.
Down side is that they take longer than a 5min can to do cook up originally (but then are the same for reheats).
Aahz, have you been stealing Mo's mayo again?
*laughs* Too true!
So what are you using for the base?
is the recipe I use.. Though I use soy milk instead of non-dairy creamer. People are amazed that it's not cream of mushroom soup.
Wow, wouldn't have thought that would do the trick, but will have to try it!
Geller always seems to have something interesting up there....
hm, don't you usually do it with bacon?
Although that sounds like a great idea, it definitely wouldn't be kosher regardless of what else was on the table.
I should make some Lasagna next weekend, nice idea.
http://en.wikipedia.org/wiki/Melanzane_alla_parmigiana is a nice meatless dish. I do not fry the egg plant, though. While waiting for the oven to heat up, I slice the eggplant, put salt on each side and let the salt pull out the water, for about 20 minutes. Then I remove the salt and water, apply some olive oil and let the slices bake for another 20 minutes.
After that, I layer them: 1. egg plant 2. mozzarella 3. tomato sauce. Repeat until everything is used up, cover with parmesan, put into oven again until parmesan turns brownish. I have the recipe at home, can post it on request.
crumbles are your friends... unless you keep chalav yisrael.