TAMPA (BLOOM) – In our “What the Health” series, the Today Show’s Nutrition, Health and Lifestyle Expert, Joy Bauer, RD, provides health tips, nutrition advice and recipes to help you live your life in full bloom. This week Joy joined Gayle Guyardo, the host of the global health and wellness show, Bloom, with recipes that take vegetables to the next level.
Eggplant Parmesan
INGREDIENTS:
- One eggplant, trimmed and sliced in half lengthwise
- 1 to 2 Tablespoons extra virgin olive oil
- ¾ to 1 teaspoon kosher salt
- ¾ tsp black pepper
- ½ cup marinara sauce
- ½ cup part-skim mozzarella cheese
- 2 Tablespoons grated parmesan cheese
- Crushed red pepper flakes, optional for heat
PREPARATION:
- Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray.
- Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepared baking sheet and drizzle olive oil evenly over the tops. Sprinkle on the salt and pepper. Roast in the oven for 20 to 25 minutes until the eggplant becomes fork tender and juicy (you should be able to squish the flesh with a fork; if it looks dry, spritz oil spray over the top and place back in oven for 5 more minutes or so).
- Remove from oven, add sauce evenly over the tops, then sprinkle on the mozzarella cheese, parmesan and red pepper flakes, if adding. Place back in the oven on the top rack for about 5 more minutes or until the cheese is melted and bubbly, watching carefully to make sure the cheese doesn’t burn. Let slightly cool and enjoy!
Zucchini Parmesan Crisps
INGREDIENTS:
- 2 medium zucchini
- 1½ cups grated Parmesan
- ¼ to ½ teaspoon garlic powder
- Freshly ground black pepper
PREPARATION:
- Preheat oven to 400˚. Line a large baking sheet (or 2 smaller sheets) with parchment paper. Set aside.
- Slice the zucchini (with skin on) into thin rounds.
- Generously sprinkle ¾ of Parmesan evenly over parchment paper. Place zucchini rounds on top of Parm in a single layer. Mist zucchini tops with oil spray (*IMPORTANT NOTE: Hold that spray bottle high over the baking sheet to avoid a Parmesan cheese snowstorm). Sprinkle remaining Parm over misted zucchini tops. Sprinkle on garlic powder and freshly ground black pepper. Roast in oven for 20 to 25 minutes, until cheese is browned and bubbly.
- Remove from oven and allow to cool for a few minutes. Lift edges of crispy parm, break into pieces and enjoy!