Eggplant Parmesan – Meatless Monday

Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.
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Ingredients

  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan

Directions

  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
  2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
  3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

 

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No Meat Monday – Tofu Stir-Fry

Tofu Stir – Fry
serves 4

tofu stir fry

Ingredients

  • 1 pound firm tofu
  • 2 tablespoons reduced-sodium soy sauce, plus more for serving
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon canola oil
  • 2 small onions, cut into wedges
  • 9 ounces button mushrooms, quartered
  • 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
  • 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated
  • 1/4 pound snow peas, trimmed
  • 5 paper-thin slices fresh ginger
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
  • Lime wedges, for serving

Directions

  1. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
  2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
  3. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
  4. Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes. Add mushrooms; cook 2 minutes. Add red pepper and bok choy stems; cook 3 minutes. Add peas and ginger; cook 1 minute. Add marinade, cornstarch mixture, bok choy greens, and tofu. Cook until heated through. Season with soy sauce as desired. Serve with limes.

Cook’s Note

The vegetables and marinade can be prepared ahead. You can use 1 pound peeled, deveined shrimp instead of tofu; the cooking times are the same

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