VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

EGGPLANT UN-PARMESAN MAKES: 4 SERVINGS TIME: ABOUT 1 HOUR This take on eggplant Parmesan proves that (a) you don’t need a lot of oil to cook eggplant, and (b) you don’t need gobs of cheese to make it delicious. Try using zucchini or portobello mushrooms as variations, or serve the vegetables and tomato sauce over polenta for a more substantial meal. If you can’t find whole wheat breadcrumbs (panko-style are best), make your own by pulsing lightly toasted whole-grain bread in the food processor or blender. 2½ pounds eggplant 5 tablespoons olive oil 1¼ teaspoons salt, plus more to taste Black pepper to taste 1 onion, chopped 2 tablespoons minced garlic 2 28-ounce cans diced tomatoes, with their juice 1 cup chopped fresh basil leaves 1 cup whole wheat breadcrumbs, preferably coarse-ground 1 Heat the oven to 450°F and position two racks so that they’ve got at least 4 inches between them. Cut the eggplant crosswise into ½-inch-thick slices and arrange them on two rimmed baking sheets. 2 Use 2 tablespoons of the oil to brush the top of each eggplant slice and sprinkle them with ½ teaspoon salt and some pepper. Roast the eggplant until the slices brown on the bottom and sides, 10 to 15 minutes; turn and cook the other side until they’re crisp in places and golden, another 5 to 10 minutes. When they finish cooking, remove them from the oven and lower the heat to 400ºF. 3 Meanwhile, put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the onion, spri...