(Vegetarian)

Eggplant parmesan is usually made with fried eggplant, tons of mozzarella and parmesan. While delicious, the eggplant quickly becomes a sponge for the oil, and with the addition of mounds of cheese, you end up eating the mother load of all fat bombs. And why go for the bad fat when the good is just as tasty? Olive oil is rich in monosaturated fats, which help reduce bad cholesterol (ldl), and maintain your level of good cholesterol (hdl), improving the overall ratio of ldl to hdl which lowers your risk of heart disease. For this recipe, I've reduced the overall fat by baking the eggplant instead of frying it. I've also cut way down on saturated fats by using egg whites in place of whole eggs, cutting out the mozzerella, and reducing the parmesan cheese to just a sprinkling. It's enough to make your heart sing "That's amore!"

This month, at Lime we're making dietary changes. No, we're not running off to the hills to silently meditate on the value of root vegetables, and you can forget about us learning the joys of cooking with seaweed, or emptying our pantries and alientating our families in the process. Instead we're making small changes for big gains. To do the same, try some of my recipes. Go sugar-free with "Whole Grain Strawberry Rhubarb Crumble," meat-free with "Tempeh Stir-fry with Broccoli," and saturated-fat-free with "Light Eggplant Parmesan." In return, you'll find greater calm and vitality, and take a smaller bite out of the planet while you're at it.