{"id":1910,"date":"2010-05-12T08:02:24","date_gmt":"2010-05-12T15:02:24","guid":{"rendered":"https:\/\/shescookin.com\/?p=1910"},"modified":"2011-08-07T22:05:37","modified_gmt":"2011-08-08T05:05:37","slug":"for-the-love-of-eggplant","status":"publish","type":"post","link":"https:\/\/shescookin.com\/for-the-love-of-eggplant\/","title":{"rendered":"For the love of eggplant"},"content":{"rendered":"<p>She&#8217;s Cookin&#8217;s \u00a0recipe for Eggplant Parmesan was chosen as a finalist in Zov&#8217;s (of <a href=\"http:\/\/www.zovs.com\/\">Zov&#8217;s Bistro<\/a> fame) eggplant recipe contest and the judging is today; so I&#8217;m busy making <a href=\"https:\/\/shescookin.com\/2010\/01\/23\/eggplant-parmesan-my-way\/\">Eggplant Parmesan &#8220;My Way&#8221;<\/a> just as soon as I finish this cup of java \ud83d\ude42 Over the years, I fine-tuned the preparation of this dish to make it less heavy and lower in calories without sacrificing the robust flavor and cheesy deliciousness.<\/p>\n<p><a href=\"https:\/\/shescookin.com\/2010\/05\/12\/for-the-love-of-eggplant\/eggplant-parmesan-my-way-2\/\" rel=\"attachment wp-att-1914\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1914\" title=\"Eggplant Parmesan My Way\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Eggplant-Parmesan-My-Way.jpg?resize=535%2C405&#038;ssl=1\" alt=\"Eggplant Parmesan My Way\" width=\"535\" height=\"405\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Eggplant-Parmesan-My-Way.jpg?w=535&amp;ssl=1 535w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Eggplant-Parmesan-My-Way.jpg?resize=300%2C227&amp;ssl=1 300w\" sizes=\"(max-width: 535px) 100vw, 535px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Wish me luck \ud83d\ude42 If it wins, you&#8217;ll see Eggplant Parmesan &#8220;My Way&#8221; featured as a daily special at <a href=\"http:\/\/www.zovs.com\/\">Zov&#8217;s Bistro<\/a> in Tustin!<\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>She&#8217;s Cookin&#8217;s \u00a0recipe for Eggplant Parmesan was chosen as a finalist in Zov&#8217;s (of Zov&#8217;s Bistro fame) eggplant recipe contest and the judging is today; so I&#8217;m busy making Eggplant Parmesan &#8220;My Way&#8221; just as soon as I finish this cup of java \ud83d\ude42 Over the years, I fine-tuned the preparation of this dish to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[353,256,306,171],"tags":[326,434,307,435],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>For the love of eggplant - She&#039;s Cookin&#039; 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I rarely order it in restaurants any more because it's usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I've experimented at home to arrive at a version that is lower calorie, lower in fat,\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"Baked {Not Fried} Eggplant Parmesan","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?fit=600%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":15153,"url":"https:\/\/shescookin.com\/eggplant-parmesan-with-fresh-mozzarella\/","url_meta":{"origin":1910,"position":2},"title":"Eggplant Parmesan with Fresh Mozzarella","date":"February 9","format":false,"excerpt":"Eggplant: Love It or Leave It? Which eggplant camp are you in? I love eggplant, but I know many people don't share my enthusiasm for this stunning purple nightshade. Most objections to eggplant are usually about texture or bitterness. 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