FitSugar

Healthy Recipe: Eggplant Stacks

FitSugar — Mon, 18 Aug 2008 08:00:00 PDT

I love finding new ways to use seasonal produce, and lately, the tomatoes here - especially the multicolored heirloom varieties - have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

To make the dish healthier, I used part-skim mozzarella, and instead of beefsteak tomatoes, I used heirlooms. Though this recipe is designed to yield two appetizer servings, I just ate the two eggplant stacks for dinner with nothing else. It was plenty filling and a great way to work fresh veggies into mealtime. To get the recipe,

So Neat: Bite-Sized Eggplant Parm

Susannah Chen — Mon, 10 Oct 2011 14:01:36 PDT

Eggplant parm is one of our favorite vegetarian entrées, and we love how it's ideal for feeding a crowd. But did you know that it makes fancy-looking party bites, too?

I came across the creative idea at Carts in the Parc, where FoodParc vendor Fornetti was serving bite-sized antipasto skewers - along with miniature stacks of eggplant parmesan. The execution was elegant, but the idea simple: construct a towering sandwich of battered, fried eggplant slices, mozzarella cheese, and flatbread, then skewer and slice into one-inch mouthfuls. Serve each skewer on its side to show off its layers of flavor and texture, and top it off with marinara sauce and a chiffonade of basil.

Two important takeaways: serve the skewers on their sides to show off their impressive construction, and insert some sort of bread to help secure everything in place. Oh, and takeaway number three: everything tastes better on a stick - eggplant parm included.

Fill Up and Cool Down With Cold Soups This Summer

Heather Dale — Fri, 29 Jul 2011 12:54:58 PDT

In 90-degree weather, the last thing you want to do is turn on your oven and make a five-course meal. And I get it, there's only so many things you can make without an oven - salads, sandwiches, dips, chips, tomato eggplant stacks, etc. - but don't discount soups just because they are typically served hot. Cold soups are not only delicious during the Summer months, but they also are quick and easy to make, are often filled with fresh, ripe, seasonal vegetables and fruits, are low in calories, and are packed with nutritional goodness.

Similarly to salads, you can get pretty innovative with your soup recipes, too. Need to use up the other half of that watermelon? Try making some watermelon gazpacho. Got some leftover spinach? Whip up some spinach gazpacho.

Keep reading for more cold soup inspiration.