Keep It Saucy! Starring healthy eggplant parmigiana and figgy tapioca pie

LA JOLLA – As an organic gardener, when the crops come in, sometimes it’s all at once! With this week’s bounty of eggplants and figs, I was inspired to do something traditional but with healthier twists.

This week’s menu: eggplant parmigiana with an optional side of lean, cooked ground bison, and a very figgy tapioca pie with graham cracker crust, made with monk fruit. Healthy yes. I am on a personal mission to lose 15 pounds, so far, 3 pounds!

Healthy and quick eggplant parmigiana

55 minutes

Ingredients: Whole Foods, Costco or garden eggplants, tomatoes, basil, Whole Foods or Costco olive oil, oregano, garlic, mushrooms, panko crumbs, grated parmigiana, buffalo mozzarella, salt (optional), ground bison.

Tools needed: Pyrex pan, optional skillet and spatula for bison, sharp knife, paper towels, blender, spoon, oven.

Prep and serve: For 6 servings, cut 3 medium eggplants into rounds, salt on each side, and place in a dish for 15 minutes. Turn on the oven to 400 degrees. Meanwhile. blend 4 cups of tomatoes with 4 cloves of garlic, ½ teaspoon oregano, 2 tablespoons olive oil.

At 15 minutes rub salt and moisture off eggplant with paper towels, layer eggplant, sliced mozzarella, ½ cup basil, sliced mushrooms in Pyrex, pour blender mixture over all, sprinkle heavily with grated parmigiana and Panko crumbs, place in oven for 35 minutes. If you would like bison on the side, sauté on low heat desired amount of bison until just cooked and set aside. Serve eggplant parmigiana on a plate with optional bison on the side, and adorn with extra tomatoes and more basil. Enjoy!

Very figgy tapioca pie with graham cracker crust

25 minutes

Ingredients: Whole Foods or Costco tapioca, graham cracker crust, egg, vanilla, monk fruit, oat milk, garden mint, figs.

Tools needed: medium-sized cooking pot, whisk, spoon, measuring cup, teaspoon.

Prep and serve: Whisk in cooking pot 2 and ¾ cup oat milk and 1 egg, add 6 tablespoons tapioca, 1/3 cup monk fruit, cook with regular stirring until light boil, set aside. Add 1 teaspoon vanilla, place mixture in graham cracker pie crust, add sliced figs and adorn with mint. Serve hot or cool in fridge. Enjoy!

Too lazy to cook alternatives: Whole Foods and Sprouts have great takeouts!