Recipes from the September/October 2013 Issue of EatingWell (Slide 2)
Eggplant Parmesan doesn’t have to include layers of deep-fried eggplant and mountains of cheese. This healthy eggplant Parmesan recipe has just enough melty mozzarella between layers of breaded baked eggplant to be satisfying but not pile on the calories and fat. Don’t skip the step of salting the eggplant, especially if you want to freeze one of the casseroles. Salting helps to draw out extra moisture so the eggplant holds up better in the freezer. Serve with a salad of bitter greens tossed with a red-wine vinaigrette. This recipe makes enough for two 8-by-8-inch casseroles (four servings each)—have one for dinner tonight and freeze the other for a night when you don’t have time to make dinner.
Recipe: Eggplant Parmesan
This healthy green juice recipe combines parsley, spinach, pears and celery to make a juice packed w…View slide
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