As a personal chef, I am often asked by my clients to take one of their family recipes and do it in a lighter, healthier style. I have to say that I enjoy these challenges, and have come up with some recipes that cut the fat, calories, carbs with results that are “keepers”.. Actually, some of the makeovers are better tasting than the original! Hard to believe, but it’s true!! Some of my more popular “makeover” recipes are shared below. Try them and let me know what you think.

Eggplant Parmesan.      


Spray a large baking sheet with Pam or similar.. olive oil cooking spray.

1 large Eggplant – peeled and cut into ½” slices
½ c egg whites (about 2 extra large eggs or use the egg whites in a carton)
splash of nonfat milk (about 3-4 Tbsps)
1 c Italian Seasoned Bread Crumbs
¼ c grated Parmesan cheese
salt & pepper to taste
More Parm for sprinkling
2 c. 2% milk Mozzarella cheese
Fresh Basil leaves.. chopped up (optional)
Marinara or Tomato Sauce

Peel eggplant and slice into ½” slices.

In a bowl, whisk egg whites, salt, pepper and milk until well blended. On a plate with a good lip.. mix together the bread crumbs and parmesan cheese. Dip each slice of eggplant in the egg whites and then coat with the bread crumb mixture. Place the eggplant in a single layer on the baking sheet. Once done with all the eggplant, place them into a preheated 400 degree oven. Bake about 20 minutes, turning each piece over halfway through cooking. The eggplant should be crispy and lightly browned when done.

Use your favorite homemade tomato sauce, or if you are in a pinch, jarred tomato sauce will do, but I don’t recommend it.  If you go to the trouble of preparing the eggplant this way, why do it halfway homemade??

In a 9 x 9 square pan or loaf pan: spread a layer of sauce, then eggplant, fresh basil if you are using it, parm, mozzarella and continue until you’ve used all the eggplant. Top layer should be cheese.

Bake, covered in a 350 oven for 30 minutes until hot and bubbly. Uncover for 10 more minutes and let the cheese get lightly browned.

Let it sit for about 5 minutes and then enjoy!!

Typically, the eggplant is fried in oil and it soaks up quite a bit.  By baking the eggplant and using egg whites instead of the whole egg, you have cut the fat by quite a bit.  If at all possible, use the fresh basil, as it pairs well with both the eggplant and the sauce. If you don’t have fresh, I’d skip using the basil, as the dried basil just doesn’t give it the same flavor.



Whole Wheat Pizza topped with Homemade Salsa & Goat Cheese

Now here’s a way to really enjoy that whole wheat!!

2 Tomatillos
½ package Grape Tomato’s
3 Tbsp finely diced Red Onion
1 jalapeno pepper – Seeded (Use more if you like the heat)
2 Tbsp chopped fresh Cilantro
2 Tbsp fresh sqeezed Lime juice
¼ medium sweet red pepper
Salt and pepper to taste.

Dice all ingredients and mix together with Lime juice. Cover and set aside.

1 c. Crumbled goat cheese
1 – Boboli Whole Wheat Pizza Crust

Heat oven to 425.  Place Pizza crust directly on oven rack for 10 minutes.
Take out of oven, place on a pizza pan or cookie sheet. Top with homemade salsa and then sprinkle with Goat Cheese. Place back in the oven until all ingredients are hot .. about 12 minutes.

Remove and enjoy!!