Ok I should clarify this is actually a recipe for healthIER eggplant parm, but it's still delicious, vegetarian and wheat-free. I should also clarify that while this does not photograph well, it is insanely delicious.

All disclaimers aside, I can't think of a more delicious way to welcome in fall. I grabbed this from SkinnyTaste and made a few modifications of my own. I also used only local ingredients, which made a huge difference and kept the dish totally unprocessed which is key.

I am so spoiled to be living in Wisconsin in the fall. I can pick up fresh eggs and cheeses from local farms right in my grocery, and have been very lucky with my CSA this year. This recipe uses all local ingredients - I encourage you to do the same if you can, or at the very least, select the most un-processed ingredents possible (i.e. do not use name-brand cheeses that are chemically formulated to sit on shelves for months on end).

Healthy(er) Eggplant Parmesan

Time: 60 Minutes | Serves: 4

Ingredients

1 large eggplant (2 lbs) or two smaller eggplants
1 tbsp olive oil
12 oz skim ricotta
1/4 cup + 2 tbsp freshly grated Pecorino Romano
1 medium egg
Chopped fresh basil
2 cups homemade tomato sauce (or unprocessed tomato sauce)
Salt & pepper

My modifications to the Skinny Taste recipe included using skim ricotta instead of non-fat (some fat is good for you and is needed in the diet), basil instead of parsley, and I cut the processed shredded mozzarella altogether.

There are so many chemical ingredients placed in these packaged cheeses (to keep them from molding so they can stay on shelves longer, I get it) but our bodies were never meant to process things like powdered cellulose and Natamycin, found in shredded packaged cheeses like Kraft or Sargento. It is better to select a local cheese or cut it altogether, than to add a non-fat processed cheese.

Ok nutritional rant done. On to the instructions :)

Directions

1. Start by making the sauce if you don't have any on hand. I made this using Gina's recipe on SkinnyTaste and using tomatoes from my CSA. It was soooo good.


2. While the sauce simmers, preheat the oven to 400°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.


3. In a medium bowl combine ricotta, egg, basil and 1/4 cup of grated cheese.


4. In a 9x9 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture and sauce. Add another layer of eggplant and repeat the ricotta cheese and sauce until everything is used up. Top with sauce and the remaining grated cheese.

5. Cover with foil (I didn't do this and it was still fine) and bake at 400° for 30 minutes. Take out and let rest 10 minutes (I didn't do this either because Breaking Bad was on and I was starving so the pictures are not the best, sorry) and serve.



So delish.

I'm wrapping up the end of this crazy travel bender (blogging from 30,000 ft/Las Vegas right now!) and I am so ready to go home for a few days and reconnect. Thanks for sticking with me!  Stay tuned for a big announcement in my next post...(!)

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