Roasted Eggplant Parmesan

• 1 medium eggplant
• 2 tsp olive oil
• 1 C marinara sauce
• 2 oz mozzarella cheese, thinly sliced

1. Preheat the oven to 400°F. Trim both ends from eggplant and slice crosswise into 8 circles of equal thickness. Brush a baking sheet with half the oil, arrange the slices on it in a single later and bake for 20 to 25 minutes, or until the slices are browned on top and tender in the center.
2. Reduce the oven temperature to 375°F. Brush an 8"x8" baking pan with the remaining oil and arrange 4 eggplant slices in a single layer in the bottom of the pan. Spoon half the marinara sauce evenly over the eggplant and top with half the mozzarella. Add a second layer of eggplant slices directly over the first to form sandwiches. Top with the remaining sauce and cheese.
3. Bake for 20 to 25 minutes, or until the cheese is browned and bubbling.


Robyn's notes: easy, but it was hard to tell if the eggplant was roasted properly. He liked it. Low fat. GF - I'm finding conflicting information about the availability of gluten-free marinara sauces, so I'm marking this as gluten-free but that's the ingredient to check.

Turkey Couscous Salad

• 2/3 C water
• 1/2 C uncooked couscous
• 2-1/2 oz sliced deli turkey, cut into 1/2 inch strips
• 1/2 C grape tomatoes, halved
• 1/4 C pitted ripe olives, halved
• 1/3 C fat-free plain yogurt
• 1 Tbsp minced fresh parsley
• 2-1/2 tsp red wine vinegar
• 1 oz reduced-fat cheddar cheese, cut into cubes

1. In a small saucepan, bring water to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl. Fluff with a fork; cool.
2. Add the turkey, tomatoes and olives. In a small bowl, combine the yogurt, parsley and vinegar. Pour over couscous mixture and toss to coat. Sprinkle with cheese.


Robyn's notes: I served his on a bed of spinach. He really liked it.