A friend gardens and shared her extra produce with me (which is awesome as I live in an apartment, sans garden).
This is a rendition of eggplant parmesan, made with stewed, simmered chunked and seasoned roma tomatoes, layed a piece of steamed tilapia filets, and egg washed and battered sliced eggplant, topped with parmesan cheese and steamed with a side of steamed fresh green beans (and a limed glaze)
Tilapia “Bowl”
Bottom Layer: Steamed White Rice (you can use a rice cooker, too)
Middle Layer: Open a Can of Turnip greens, warm on the stove with a pinch of salt and pepper
Top Layer: A Piece of Tilapia (I used frozen fillets) coated in flour (mixed with a dash of salt, cayenne pepper, ground cumin and lemon zest, shaken all together in a resealable zip lock baggie that I can put the fish into and shake about to coat the fillets). Fry the fish in a skillet with a bit of oil on the bottom to make it nice and crunchy.
Top of it all off with a little bit of butter and lemon juice drizzle for a super easy meal, inexpensive for a family.
My Travels 