Eggplant Parmesan likely comes from the south of Italy, taking advantage of the local Parmigiano Reggiano (Parmesan) cheese. While traditional Parmigiana di Melanzane requires pan-frying or deep-frying to create a crispy crust, the eggplant slices are here baked in an oat and Parmesan crust, creating a crunchy coating that does not require frying or white flour. EGGPLANT PARMESAN Parmigiana di Melanzane 1 Hours Serves 6 Nutrition Facts 244 calories | 11g fat | 4g saturated fat | 480mg sodium 29g carbohydrate | 9g fiber | 9g sugar | 11g protein Ingredients 2 large eggplants (34 pounds) teaspoon dried basil 1 large egg teaspoon fine sea salt 2 tablespoons water teaspoon black pepper cup oats, coarsely ground (or oat flour) 1 cup shredded mozzarella cheese cup + 2 tablespoons grated Parmesan cheese, divided 6 cups marinara sauce ( see page 9 ) teaspoon dried oregano fresh basil or parsley, for garnish

Directions 1. Preheat oven to 375F. Brush 2 baking sheets with oil or line with parchment paper. 2. In a wide, shallow bowl, whisk together egg and water. In another bowl, combine oats, cup Parmesan, oregano, basil, salt, and pepper. 3. Dip each eggplant slice in egg, letting excess drip off, then coat with breadcrumb mixture. Place on baking sheet. Bake until golden brown on bottom, about 20 minutes. Flip and continue baking until browned on other side, 20 minutes more. Remove from oven and raise heat to 400F. 4. In a 9x13-inch baking dish (not baking sheet), spread 2 cups of marinara sauce. Arrange half the eggplant slices; cover w ith 2 cups of sauce, then cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake about 1520 minutes until sauce is bubbling and cheese is melted. Let stand 5 minutes before serving and add fresh parsley or basil, if desired. 23 GNOCCHI Gnocchi 1 Hours Serves 8

Nutrition Facts 340 calories | 7g fat | 2g saturated fat | 311mg sodium 62g carbohydrate | 10g fiber | 7g sugar | 9g protein Ingredients 2 large sweet potatoes (~3 pounds) 2 tablespoons unsalted butter 2 cups whole wheat or spelt flour 2 tablespoons extra virgin olive oil teaspoon fine sea salt, divided 15 sage leaves, thinly sliced

Directions 1. Preheat oven to 400F. Prick sweet potatoes several times with a fork and bake for about 50 minutes, until completely soft and a fork can be poked all the way through. Remove from oven and let cool. 2. Remove skins and mash sweet potato flesh (saving skins to make chips, to avoid wasting them). Form a small mound with a hole in the middle and fill with flour and salt. Knead to combine, being careful to not overwork the dough to avoid making it tough. Add more flour as necessary to prevent sticking, but avoid adding too much to keep gnocchi light and tender. 3. Roll into a ball and divide into four small balls. Use your fingers to roll out each into a rope, roughly 1 foot long. Use a knife to cut each into 1-inch nuggets. Then create classic ridges in each by quickly rolling across the back of a fork.