Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market . Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter . We’re happy to have him back creating some special dishes just for WW readers.

I make my simplified eggplant parm even more simple by not layering the components; I just mix everything in a bowl, scrape it into a skillet, and bake. Sometimes I put a little more cheese on top, but not always. The same approach works for zucchini: delicious without qualification, but especially handy if you’re unfortunate enough to have to feed an eggplant hater. I pity the fool.

Both versions provid

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