Make-ahead meals and cooking for the freezer, once relegated to suburban supermoms who had it more together than the rest of us, are now trendy with the healthy-eating crowd.
Sure, we call it “meal prep” but it’s pretty much the same thing: Make good food in advance, so that we can eat it sometime in the future. In the past, this was primarily to save meal-planning stress, dishwashing time and money. Now, we are recognizing another implicit benefit: We are more likely to make healthy food choices if something tasty and nutritious is already prepared.
Cook once but eat twice has long been the battle cry of the make-ahead meal, with Italian comfort foods such as lasagna and eggplant parmesan perhaps being the poster-children of this eat-one-freeze-one movement. So I overhauled these Italian casseroles into my eggplant and spinach Parmesan, a healthier veggie-filled version that are actually quite easy to pull together, and freeze beautifully.
To make my healthy tweaks, I focused on an eggplant Parmesan dish, simply because I felt the pasta would be missed less. The eggplant, usually breaded and fried, was simply seasoned and roasted, and no one in my family missed the extra breadcrumbs or oil. I added in baby spinach, which contributed nutrients but also a nice layered lasagna-like element to the dish.
Without actual pasta, though, I knew I needed to keep some serious cheese. Using part-skim ricotta as the main component worked well, and I boosted the flavor with just a little bit of nutty Parmesan, and a reasonable quantity of mozzarella for melty-stretchy goodness. Luckily, marinara needs no makeover, as long as you buy or make one without extra sugar or preservatives. My version is vegetarian, but feel free to add a pound of lean browned ground turkey or beef if you want.
The recipe makes enough for eight, so a small family can freeze half for a second meal, or divide up leftovers into individual servings for DIY single-serving frozen meals. You can also double the recipe and really load up that freezer. I buy a bunch of foil baking pans at a warehouse store, because just seeing a stack of those pans in my cupboard inspires me to cook double and stock up the freezer.
EGGPLANT AND SPINACH PARMESAN
Servings: 8
Start to finish: 1 1/2 hours
2 medium eggplants, about 1 1/2-2 pounds total
1 teaspoon granulated garlic
olive oil mister (or nonstick spray)
1 15-ounce container part-skim ricotta cheese
1 egg white
1/4 cup grated Parmesan cheese
2 teaspoons dried Italian herb seasoning
5 cups baby spinach
1 cup shredded part-skim mozzarella cheese plus 1/4 cup additional for topping
4 cups prepared marinara sauce (no sugar added)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Chef’s tip: The dish will firm up as it cools, if you are trying to cut neater squares.
Nutrition information per serving: 236 calories; 99 calories from fat; 11 g fat (5 g saturated; 0 g trans fats); 28 mg cholesterol; 855 mg sodium; 19 g carbohydrate; 6 g fiber; 9 g sugar; 16 g protein.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.