Base Fitness Updates

Hello Base Fitness fans it has been a long time since I updated this blog!  Many requests from my clients revolve around healthy recipes, so I am going to make it my personal goal to share one of my favorite recipes every month. 

The end of summer may seem disheartening, but to me this means fresh vegetables from my garden or local farms!  With an overabundance of tomatoes, zucchini, onions, peppers and more.. why not try a noodle less lasagna!

Eggplant / Zucchini Parmesan

First prepare the sauce by pureeing about 30 ounces of fresh tomatoes in your food processor.  Place the puree in a deep pot, add a couple cloves of minced garlic, fresh basil, fresh thyme, and any other salt less spice.  I also add one small can of tomatoe paste to thicken the sauce.  Bring to a boil then turn down to a slow simmer.  Make sure you stir the sauce to prevent from sticking to the pot.

(In olive oil you can also saute onions, peppers and garlic in the pot before adding the puree)

Slice up one large eggplant

Slice up one large zucchini

Heat a frying pan with olive oil.  Soften the eggplant and zucchini.  You can add any salt less spice while softening.

Once the sauce is complete.  Coat a 9x13 baking dish with the sauce.  Begin to layer the eggplant and zucchini.  Sprinkle Mrs. Dash no salt seasoning and parmesan cheese in between the eggplant and zucchini layers.  Continue layering with the parmesan and seasoning until all eggplant and zucchini are gone.  Pour the rest of your homemade sauce onto the eggplant/zucchini layer.  Sprinkle Mrs. Dash and your parmesan cheese on the top of the last layer.  (Depending on how thick your homemade sauce may be you may want to add a little bit of water to prevent drying of the dish while baking.)

Cover with aluminum foil and bake for 30-45 minutes depending on how hot your oven cooks.

Note - Feel free to add any other fresh vegetable to the dish.  My favorite is Portobello mushrooms! 

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Jamie Dubinsky, Owner