Baked Stuffed Aubergine Parmesan

Sharing a meal is a perfect excuse to indulge in the moment with satisfying flavors, laughs, & enlightening conversation.

DeROSE Method Schools teach about food in this laid back atmosphere because it’s a more natural way to share, study, ask questions, learn and grow.

This Friday we’ll be preparing stuffed aubergine with penne in a marinara sauce. From this moment on I will substitute the name aubergine with eggplant. The name aubergine just seems sophisticated, but the recipe will revert to eggplant to avoid confusion among fellow USA readers.

photo credits to @  Annemarie

photo credits to @Annemarie

Serves 4 hungry people:

  • 2 large eggplants (or 4 small)
  • 2 potatoes, peeled and sliced 1/4 inch thick
  • 1 small onion, finely chopped
  • 1/4 cup olive oil, plus 2 tablespoons
  • 5 small portobello mushrooms, chopped
  • 14.5 ounces canned diced fire roasted tomatoes, or crushed fresh tomatoes
  • 6 kalamata olives, sliced
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • pinch crushed red pepper flakes
  • 1 1/2 cups shredded mozzarella cheese, low moisture
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup fresh, chopped parsley

Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius. Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.

Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil. Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden. Remove from oven and set aside to cool.

Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius. Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside. Leave the oven on at 400 degrees.

To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.

Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper. Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.

Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens. Stir in the sliced olives with the parsley. Taste seasoning and add more salt and pepper if needed.

Place the eggplants over the baked potato slices. Add mozzarella cheese and place inside each eggplant. Distribute the sauce evenly into each eggplant and top with the remaining crumbled mozzarella cheese. Bake in the center rack for 30 minutes. Remove from oven and top with the parmesan cheese. Return to oven and bake 15 more minutes. Remove from oven and set aside to cool at least 10 minutes before serving.

Serve with the pasta of your choice. Toss the penne pasta with the remaining 1 cup of marinara sauce.

Three Purpose-Driven Principles of High Performance Nutrition

Before the twentieth-century people imagined the nutrition of the future would be dominated by meal substitution pills to increase efficiency, leaving people with more time to focus on seemingly more productive aspects of work and life. The fallacy of this prediction ignores the fact that people are not merely digestive tubes. When it comes to anything in life it's important to start by asking yourself this question: what's the purpose?

So, what's the purpose of eating? To meet nutrient demands? Satisfy taste buds? Quench hunger? Knowing your purpose is essential because it's the main factor driving your decision-making.

A person can eat to satisfy hunger, for pleasure or for nourishment. If you only eat to satisfy your hunger you'll consume anything, the cheaper and more filling the better. If you eat purely for pleasure you'll choose whatever stimulates the taste buds the most, overconsuming salt, sugar, and fat. And if you solely consume foods for their nutritive qualities you'll tend to be a restrictive, perhaps even a boring and overbearing person who doesn't particularly enjoy food.

For us, food is more than nutritional substance. The act of eating is a complex multi-dimensional experience that should nourish the physical, emotional, mental, and more subtle aspects of our humanity. When we nourish all aspects of ourselves through food, a nutritional system becomes intelligent and can even be a source of self-knowledge. By paying attention to our eating habits we gain the perspective necessary to learn what foods enrichen our experience and extend our life expectancy. A true high-performance nutritional system should strive to satisfy hunger, experience pleasure, and nourish the body with nutrients.

    Imagine simultaneously satisfying hunger, experiencing pleasure and nourishing the body. Without a doubt, this (re)evolutionary approach will enrichen your life physiologically, emotionally, mentally and intuitively! Don't let this wisdom slip through your fingers, go out with friends and family (which is a big part of the pleasure factor) and see if you can get all three in a single meal. Then write to tell me how you did.

    These three principles explain the fundamental concept of our high-performance nutritional system. Next week we'll take a look at the five criteria for selecting food, and I promise it will be mind-blowing. Make sure to subscribe so you don't miss it!

    This week's recipe is perfect for winter but I love it year-round.

    Creamy Polenta Bowl 

    Lunch or Dinner

    (Image credit: Karen Biton-Cohen)

    Pumpkin & Peanut Coconut Curry

    This week we continue our run covering a few delicious meatless recipes that represent our nutritional proposal making food a multi-sensory experience that enriches our lives while meeting all the nutritional demands to attain higher performance in all areas of life.

    DeRose Method Gourmet Nutrition


    Heat the oil in a large pot or wok and fry the onions for 5-8 minutes on medium-high heat. As soon as this starts to happen, add the pumpkin and carrot and stir-fry for a few minutes (if you have the time, broil the butternut squash instead of stir frying to get that lovely roasted flavor). Stir in the tomato purée, 1/2 the coriander and jalapeño, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a soft simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add soy sauce as you like. Garnish with coriander leaves, crushed peanut and serve with cooked rice or couscous.


    • 3 tbsp unsalted crunchy peanut butter
    • 1 tsp tomato purée
    • juice of 1 lime
    • small handful fresh coriander (otherwise known as cilantro), chopped finely with roots
    • 2 jalapeños, halved and partially deseeded (according to your spiciness tolerance)
    • 4 inch piece of fresh ginger
    • 2 tbsp vegetable oil
    • 2 red onions, diced (may substitute with any onion or shallots)
    • 3 medium carrots, roughly diced
    • 1 large or 2 small butternut squash, peeled, deseeded and roughly diced
    • 1 400 mL of coconut milk

    Meatless Monday Gourmet Cabbage Vegetable Soup

                             This recipe was inspired in a recipe found on .

                            This recipe was inspired in a recipe found on


    • 2 teaspoons olive oil

    • 1 teaspoon butter

    • 1 teaspoon coriander seeds, ground in a mortar

    • 1 teaspoon fennel seeds, ground in a mortar

    • 1 teaspoon cumin seeds, ground in a mortar

    • 1 teaspoon of curry spice

    • 1/2 cup of fresh ginger root, finely diced

    • 1 teaspoon salt (more or less depending on the saltiness of your stock)

    • Freshly ground black pepper

    • 1 medium onion, chopped

    • 2 small red bell pepper

    • green peas, cut into 1 inch pieces

    • 3 carrots, cut into 2-3 inch thin sticks

    • 2 stems of celery

    • 1 28-ounce can whole peeled tomatoes

    • 4 cups vegetable stock, invest in the best if you don't have time to make your own.

    • 1 medium/large head of cabbage


    Grind the spices (coriander, fennel, & cumin) in a mortar and pestle. If you don't have one to grind properly then use the spices in their whole seed form, they are quite aromatic and will still provide great flavor to fill out the dish.

    Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion, diced ginger root, carrots, celery and stir in the ground spices (coriander, fennel, & cumin). Cook until the onions are translucent, about 5 minutes.

    Add the sliced cabbage to the pot and stir to mix the cabbage. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

    Add vegetable stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.

    Sprinkle with freshly ground black pepper and curry to serve.

    Meatless Monday Gourmet Mushroom & Asparagus Risotto

    mushroom asparagus risotto

    Enjoy this on a Meatless Monday with friends or for a special date and celebrate the next day with the leftovers.

    Prep time: 20 minutes        Cook time: 30 minutes        Feeds five people


    1 1/2 cups of Arborio rice

    6 cups vegetable broth (preferably homemade)

    1 pound portobello mushrooms, thinly sliced

    1 pound white mushrooms, thinly sliced

    1/2 pound of asparagus, cut into 1 inch pieces

    2 shallots, diced

    4 tablespoons butter

    1/3 cup freshly grated Parmesan cheese

    1 teaspoon lemon zest

    1/2 teaspoon nutmeg


    In a large 3 to 4 quart heavy saucepan over low heat, melt the butter and add the shallots with a pinch of salt. Cook shallots very slowly between 8-15 minutes. Add the asparagus and sauté for 5 minutes over medium heat. Add the rice and stir. Cook 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

    Reduce the heat to low. Add enough of the vegetable stock to barely cover the rice and stir often, until the liquid is mostly absorbed into rice. Once absorbed, add another batch of stock covering the rice and stir continuously again. There should be just enough liquid left to repeat at least 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and stir until risotto is creamy. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Season to taste with salt and freshly ground black pepper.

    DeRose Enhance Week for a Better You

    Today we are jumpstarting our Spring ‪#‎DeRoseEnhanceWeek‬ by following a High Performance nutritional plan that maximizes the hygiene and function of the body's vital systems.

    In the DeRose Method we believe that internal hygiene is just as important as external hygiene for optimal personal and work performance.

    Food schedule for the week:
    Monday & Friday: fruits, vegetables and legumes
    Tuesday & Thursday: fruits and vegetables
    Wednesday: fruits only

    To learn more reach out to us at

    For inspiration check out this great zucchini pasta recipe idea to include in your DeRose Enhance Week.