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PURPLE AND WHITE EGGPLANT PARMIGIANA--BAKED--NOT FRIED by Cecelia HeerI think that the first time I ever made eggplant parmigiana was in 1979. Back then, it was the "typical pizza parlor" dish with eggplant fried in vegetable oil and then covered with that Polly-O mozzarella cheese "stuff" that was wrapped in plastic and tasted as such, dusted with Parmigiano "cheese" that had the consistency of baby… |
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Skinny Italian Stuffed Shells, a Vegetarian Delight by Skinny Kitchen with Nancy FoxWhat a great dish for Meatless Monday or any day of the week…You’ll never miss the meat in this dreamy, cheesy dish. These little shells are stuffed with a combination of reduced-fat cottage cheese, Parmesan cheese, spinach, onions and garlic. For ease, they’re topped with my favorite jarred pasta sauce. The skinny for each serving of… |
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