{"id":860,"date":"2010-01-23T16:24:50","date_gmt":"2010-01-24T00:24:50","guid":{"rendered":"http:\/\/topmomblog.com\/?p=860"},"modified":"2014-01-05T18:18:38","modified_gmt":"2014-01-06T02:18:38","slug":"eggplant-parmesan-my-way","status":"publish","type":"post","link":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/","title":{"rendered":"Eggplant Parmesan &#8220;My Way&#8221;"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-14913\" alt=\"Baked {Not Fried} Eggplant Parmesan\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?resize=600%2C600&#038;ssl=1\" width=\"600\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?resize=300%2C300&amp;ssl=1 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Eggplant parmesan and I have had a long love-hate relationship. I rarely order it in restaurants any more because it&#8217;s usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I&#8217;ve experimented at home to arrive at a version that is lower calorie, lower in fat, and less cheesy to please my picky palate. Baking the eggplant rather than frying it is the ticket and this is about as low calorie as you can make this traditional Italian dish without sacrificing taste.<\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/eggplant-parmesan-my-way\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><strong><span style=\"color: #800000;\">Eggplant Parmesan \u201cMy Way\u201d<\/span><\/strong><\/h2>\n<p><em>Eggplant soaks up a lot of oil in the traditional preparation, so I brush them with olive oil and bake them instead!<\/em><\/p>\n<p><em>\u00a0<\/em>Ingredients:<\/p>\n<p>2 med. eggplants, cut into \u00bd\u201d rounds<\/p>\n<p>2-3 T. extra virgin olive oil<\/p>\n<p>\u00bd t. Cajun spice (optional)<\/p>\n<p>Italian-style bread crumbs<\/p>\n<p>Purchased spaghetti sauce<\/p>\n<p>8 oz. thinly sliced mozzarella<\/p>\n<p>\u00bd c. grated parmesan<\/p>\n<p>Sprinkle both sides with salt and place between paper towels. This draws out the moisture and any bitterness &#8211; leave them for about 30 min.<\/p>\n<p>Preheat oven to 400 degrees. Brush both sides of the eggplant rounds with olive oil. (I put a dash of Cajun spice because I like a little more zip in about everything.) Sprinkle with bread crumbs. Bake, turning once, until the eggplant is softened and golden brown, about 30 minutes total. (Remember, they get baked again.)<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0460.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14910\" alt=\"Eggplant Parmesan ed-0460\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0460.jpg?resize=300%2C225&#038;ssl=1\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0460.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0460.jpg?w=600&amp;ssl=1 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>In a 9\u00bd\u201d x 13\u201d baking dish, spread spaghetti sauce to cover bottom of dish, cover with first layer of eggplant,<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0468.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14911\" alt=\"Eggplant Parmesan ed-0468\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0468.jpg?resize=300%2C225&#038;ssl=1\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0468.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0468.jpg?w=600&amp;ssl=1 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>then layer mozzarella on top and sprinkle with parmesan cheese.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0469.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14912\" alt=\"Eggplant Parmesan ed-0469\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0469.jpg?resize=300%2C225&#038;ssl=1\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0469.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0469.jpg?w=600&amp;ssl=1 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Dot cheese with sauce and repeat with another layer of eggplant, mozzarella, grated parmesan and sauce. \u00a0Cover with aluminum foil. Bake for 20 minutes. Uncover and bake for 10 more minutes until cheese is bubbly. (You may put it under the broiler to brown, but watch carefully!)<\/p>\n<p>&nbsp;<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n<p>Do as the Italians do and enjoy with \u00a0a bottle of Chianti Classico!<\/p>\n<p>Enjoy \ud83d\ude42<\/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>Eggplant parmesan and I have had a long love-hate relationship. I rarely order it in restaurants any more because it&#8217;s usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I&#8217;ve experimented at home to arrive at a version that is lower calorie, lower in fat, and less cheesy to please [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14913,"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":[256,306,171],"tags":[147,326,290,289],"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>Eggplant Parmesan &quot;My Way&quot; - She&#039;s Cookin&#039; | food and travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggplant Parmesan &quot;My Way&quot;\" \/>\n<meta property=\"og:description\" content=\"Eggplant parmesan and I have had a long love-hate relationship. I rarely order it in restaurants any more because it&#8217;s usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I&#8217;ve experimented at home to arrive at a version that is lower calorie, lower in fat, and less cheesy to please [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/\" \/>\n<meta property=\"og:site_name\" content=\"She&#039;s Cookin&#039; | food and travel\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ShesCookin.foodandtravel\/\" \/>\n<meta property=\"article:published_time\" content=\"2010-01-24T00:24:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-01-06T02:18:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i1.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?fit=600%2C600&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Priscilla\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@shescookin\" \/>\n<meta name=\"twitter:site\" content=\"@shescookin\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Priscilla\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/\",\"url\":\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/\",\"name\":\"Eggplant Parmesan \\\"My Way\\\" - She&#039;s Cookin&#039; | food and travel\",\"isPartOf\":{\"@id\":\"https:\/\/shescookin.com\/#website\"},\"datePublished\":\"2010-01-24T00:24:50+00:00\",\"dateModified\":\"2014-01-06T02:18:38+00:00\",\"author\":{\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\"},\"breadcrumb\":{\"@id\":\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/shescookin.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Eggplant Parmesan &#8220;My Way&#8221;\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/shescookin.com\/#website\",\"url\":\"https:\/\/shescookin.com\/\",\"name\":\"She&#039;s Cookin&#039; | food and travel\",\"description\":\"culinary travel with a side of heart healthy recipes and libations\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/shescookin.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68\",\"name\":\"Priscilla\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/shescookin.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g\",\"caption\":\"Priscilla\"},\"url\":\"https:\/\/shescookin.com\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Eggplant Parmesan \"My Way\" - She&#039;s Cookin&#039; | food and travel","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/","og_locale":"en_US","og_type":"article","og_title":"Eggplant Parmesan \"My Way\"","og_description":"Eggplant parmesan and I have had a long love-hate relationship. I rarely order it in restaurants any more because it&#8217;s usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I&#8217;ve experimented at home to arrive at a version that is lower calorie, lower in fat, and less cheesy to please [&hellip;]","og_url":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/","og_site_name":"She&#039;s Cookin&#039; | food and travel","article_publisher":"https:\/\/www.facebook.com\/ShesCookin.foodandtravel\/","article_published_time":"2010-01-24T00:24:50+00:00","article_modified_time":"2014-01-06T02:18:38+00:00","og_image":[{"width":600,"height":600,"url":"https:\/\/i1.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?fit=600%2C600&ssl=1","type":"image\/jpeg"}],"author":"Priscilla","twitter_card":"summary_large_image","twitter_creator":"@shescookin","twitter_site":"@shescookin","twitter_misc":{"Written by":"Priscilla","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/","url":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/","name":"Eggplant Parmesan \"My Way\" - She&#039;s Cookin&#039; | food and travel","isPartOf":{"@id":"https:\/\/shescookin.com\/#website"},"datePublished":"2010-01-24T00:24:50+00:00","dateModified":"2014-01-06T02:18:38+00:00","author":{"@id":"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68"},"breadcrumb":{"@id":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/shescookin.com\/eggplant-parmesan-my-way\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/shescookin.com\/eggplant-parmesan-my-way\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/shescookin.com\/"},{"@type":"ListItem","position":2,"name":"Eggplant Parmesan &#8220;My Way&#8221;"}]},{"@type":"WebSite","@id":"https:\/\/shescookin.com\/#website","url":"https:\/\/shescookin.com\/","name":"She&#039;s Cookin&#039; | food and travel","description":"culinary travel with a side of heart healthy recipes and libations","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/shescookin.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/shescookin.com\/#\/schema\/person\/3d538f2371678dbbddc10d4d81a4eb68","name":"Priscilla","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/shescookin.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4fab53c9a9ee11eab231b79e8a5745c7?s=96&d=identicon&r=g","caption":"Priscilla"},"url":"https:\/\/shescookin.com\/author\/admin\/"}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?fit=600%2C600&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p2LkzE-dS","jetpack-related-posts":[{"id":15153,"url":"https:\/\/shescookin.com\/eggplant-parmesan-with-fresh-mozzarella\/","url_meta":{"origin":860,"position":0},"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. But when eggplant is treated right, it's creamy and earthy\u2014a superstar\u2026","rel":"","context":"In &quot;Heart Healthy&quot;","img":{"alt_text":"Eggplant Parmesan with Fresh Mozzarella | ShesCookin.com","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2014\/02\/Eggplant-Parmesan-with-Fresh-Mozzarella-8689.jpg?fit=600%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1910,"url":"https:\/\/shescookin.com\/for-the-love-of-eggplant\/","url_meta":{"origin":860,"position":1},"title":"For the love of eggplant","date":"May 12","format":false,"excerpt":"She's Cookin's \u00a0recipe for Eggplant Parmesan was chosen as a finalist in Zov's (of Zov's Bistro fame) eggplant recipe contest and the judging is today; so I'm busy making Eggplant Parmesan \"My Way\" just as soon as I finish this cup of java :-) Over the years, I fine-tuned the\u2026","rel":"","context":"In &quot;comfort food&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Eggplant-Parmesan-My-Way.jpg?fit=535%2C405&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2744,"url":"https:\/\/shescookin.com\/greek-style-eggplant-spread\/","url_meta":{"origin":860,"position":2},"title":"Greek-style Eggplant Spread","date":"July 27","format":false,"excerpt":"New readers (thank you!) may not know what a big fan of eggplant I am. \u00a0In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named Eggplant Parmesan \"My Way\". \u00a0The Western (Globe) eggplant is your common grocery\u00a0store variety - they are\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Greek-Eggplant-Spread-3.jpg?fit=600%2C452&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3141,"url":"https:\/\/shescookin.com\/summer-vegetable-gratin\/","url_meta":{"origin":860,"position":3},"title":"Summer Vegetable Gratin","date":"August 23","format":false,"excerpt":"Faced with an abundance of zucchini? This Summer Vegetable Gratin is a deliciously healthy dish for Summer's bounty! Thanks to my friend Diane, I went to see a movie and came home with a cornucopia of fresh, organic produce. Diane, a Master Gardener who specializes in edible gardens, had been\u2026","rel":"","context":"In &quot;Meatless&quot;","img":{"alt_text":"Thomas Keller's Ad Hoc Summer Vegetable Gratin | ShesCookin.com","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/08\/Ad-Hoc-Vegetable-Gratin-5302.jpg?fit=600%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9933,"url":"https:\/\/shescookin.com\/japanese-steamed-clams-from-just-one-cookbook\/","url_meta":{"origin":860,"position":4},"title":"Japanese Steamed Clams from Just One Cookbook","date":"June 4","format":false,"excerpt":"It's been fifteen years since we last moved and I had forgotten just how much time and work it requires! Even before the big day arrived there were weeks of planning and preparation, cleaning and organizing. Basically, \"the move\" has taken over my life for the past month and, sitting\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"Japanese Clams - Just One Cookbook","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2012\/06\/Japanese-Clams.jpg?fit=600%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":10120,"url":"https:\/\/shescookin.com\/olympic-gold-mediterranean-eggplant-rolls\/","url_meta":{"origin":860,"position":5},"title":"Olympic Gold: Mediterranean Eggplant Rolls","date":"July 25","format":false,"excerpt":"Only 2 more days until the 2012 London Olympic Games 27! \u00a0And, in honor of all that the Olympic games inspire, this month's Five Star Makeover Challenge is a Greek meze roundup.\u00a0The epitome of Greek style entertaining is the meze (meh-ZEH) table -\u00a0a traditional gathering place - warm, inviting, and\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"Eggplant Rolls with Yogurt Cheese","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2012\/07\/Eggplant-Rolls-5071.jpg?fit=600%2C391&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/860"}],"collection":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/comments?post=860"}],"version-history":[{"count":0,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/posts\/860\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media\/14913"}],"wp:attachment":[{"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/media?parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/categories?post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shescookin.com\/wp-json\/wp\/v2\/tags?post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}