Eggplant Parmesan

Serves 6 to 8

Eggplant is on my list of foods to experiment with / eat more of, and I figured Eggplant Parmesan was a good way to start! This recipe turned out very well. I decided to add a layer of baby portobello mushrooms sauteed in red wine. (I spread them on top of the ricotta cheese layer). I am also not a fan of eggs, so I used plain almond milk in its place, which worked fine. I also swapped out the whole wheat bread crumbs for gluten-free/flourless cornmeal crumbs that I found in the natural foods section at my local grocery store. I have included the recipe for the tomato sauce that I used below.

INGREDIENTS:

2 large eggplants, cut crosswise into 1/2-inch slices (about 2 pounds)

4 egg whites (or 2/3 cup “milk”)

1/4 teaspoon salt

2 cups whole wheat bread crumbs

1/3 cup finely grated Parmesan cheese

1 large garlic clove, minced or pressed

2 teaspoons dried basil

3 1/2 cups tomato sauce

1 cup nonfat ricotta cheese

2 cups grated low-fat mozzarella cheese (about 8 ounces)

COOKING INSTRUCTIONS:

Step One: Preheat the oven to 350 degrees. Slice the eggplant and set aside. Find a bowl in which the eggplant rounds can lie flat and lightly beat the egg whites and salt in it. In another large bowl, combine the bread crumbs, Parmesan cheese, garlic, and basil.

Step Two: Dip the eggplant slices in the egg whites, then dredge them in the bread crumb mixture to coat both sides evenly. Place the breaded slices on a baking sheet that has been prepared with cooking spray. Should you have any leftover bread crumb mixture, set it aside. Bake the eggplant for about 20 minutes on each side, until tender and easily pierced with a fork.

Step Three: Spread about half of the sauce in the bottom of an 8 x 12-inch glass or nonreactive baking dish. Layer about half of the eggplant slices on top of the sauce. Spread all of the ricotta cheese evenly on the eggplant and top with about 1 1/2 cups of the mozzarella. Use the rest of the eggplant slices for a second layer. Cover them with the remaining sauce and any extra bread crumb mixture. Sprinkle the top with the final 1/2 cup of mozzarella and bake, uncovered, for 25 to 30 minutes, until the cheese is melted and bubbly.

Source: Moosewood Restaurant Low-Fat Favorites, 1996. View the book on Amazon.com.

Basic Marinara

Yield:  About 12 cups

This is by far my favorite marinara sauce recipe. It makes a HUGE batch, so half it if you are only wanting enough for one or two recipes. However, it freezes well if you make the whole batch and want to keep some for future use. In addition to being a great sauce, it also makes a wonderful base for soup!

Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer—just a few bubbles every few seconds will yield the deepest taste.

INGREDIENTS:

3 tablespoons olive oil

3 cups chopped yellow onion (about 3 medium)

1 tablespoon sugar

3 tablespoons minced garlic (about 6 cloves)

2 teaspoons salt

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 teaspoon fennel seeds, crushed

2 tablespoons balsamic vinegar

2 cups no-sodium, organic vegetable broth

3 (28-ounce) cans no-salt-added crushed tomatoes

COOKING INSTRUCTIONS:

Step One: Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.

Step Two: Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.

Source: Cooking Light, October 2007. View the recipe on CookingLight.com.

Sicilian Collard Greens with Pine Nuts and Raisins

Serves 2 or 3

The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

INGREDIENTS:

1 bunch collard greens

2 tablespoons pine nuts

3 garlic cloves, peeled and chopped

1 tablespoon olive oil

3 tablespoons raisins

2 tablespoons balsamic vinegar

COOKING INSTRUCTIONS:

Step One: Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).

Step Two: Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.

Step Three: Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Source: The Kind Diet, 2009. View the book on Amazon.com.