More five-ingredient meals

We’ve done five-ingredient meals once before, but it’s time for another one! These simple, easy recipes are easy to throw together. Remember, olive oil, salt and pepper don’t count, as these ingredients are usually available in most kitchens.
 
Eggplant Parmesan
You can serve this with chicken or even other vegetables, but the eggplant really shines on its own, becoming tender and meaty when cooking. Plus, no breadcrumbs—it’s healthier than the battered, fried versions you’ll find in restaurants. Plus it’s gluten free!
 
3 medium eggplant (or 2 large), sliced into rounds about ½-¾ inch thick, peeled OR unpeeled.
1 ½ cup marinara or tomato sauce
1 package mozzarella ball (about 1 cup solid), sliced or grated
Olive oil
Salt & pepper
 
Preheat broiler to HIGH. In a large oven-proof skillet, heat 2 tbsp of olive oil over medium-low heat. Fit as many eggplant slices in the pan as possible—you may have to do this recipe in two batches or two pans. Cook about four minutes per side, until beginning to brown. Add more olive oil if the pan looks dry. Remove the pan from heat and add a spoonful of tomato sauce on top of each slice. Sprinkle with mozzarella or use one slice per eggplant piece.
 
Place the pan under the broiler for 2-3 minutes, watching closely for the cheese to melt. When it just begins to brown, remove from heat and sprinkle with salt and pepper. Serve warm, lifting from the pan and onto plates. Serve with a cool, crisp salad or bread for soaking up the tomato sauce.
 
Nutritional info per serving: 250 calories, 14 g fat, 4 mg cholesterol, 446 mg sodium, 1,020 mg potassium, 29 g carbohydrates, 10 g fiber, 7 g protein. 15% DV Vitamin A, 20% DV Vitamin B-6, 22% DV Vitamin C.

Mediterranean Quiche
If you like, you can use a homemade or store-bought pie crust to give the quiche a base, as this version lacks a crust. You could also pour into an 8 x 8 baking dish rather than a pie pan. This recipe works for breakfast, lunch, or dinner!
 
Serves 4 for dinner
 
6 eggs
4 ounces feta cheese, crumbled
1 yellow onion, sliced into thin half-moons
1 large zucchini (or 2 small), diced
2 red peppers, roasted (see below)
Olive oil
A dash of salt & pepper
 
To roast peppers, turn the broiler to HIGH and cut peppers in half lengthways. Remove the seeds, stem, and membranes, then put peel-side-up on a baking sheet lined with aluminum foil. Place directly under the broiler until the peel is blackened in places and beginning to blister. Remove from oven and set aside.
 
Preheat oven to 350 degrees. Heat a large pan over medium heat with 2 tbsp olive oil. Sauté the onions, stirring occasionally, until softening. Add the zucchini to the pan and sauté until the onion is browning. Remove from heat and scrape into a large bowl. Peel the blackened skin (you can leave a few bits for smoky flavor!) off the peppers, then dice. Add to the large bowl along with the rest of the ingredients, mixing well to combine.
 
Pour the mixture into a greased pie pan, leaving at least half an inch around the top, as the quiche will rise during baking. Pour any leftovers into a second pan or into a muffin tin. Bake for 35-40 minutes, or until a fork inserted in the center comes out clean (except for maybe some melting cheese!). Let cool slightly before serving. Slice like a pie and serve with a salad of arugula, tomatoes, cucumbers, and Greek or balsamic dressing.
 
Nutritional info per serving: 220 calories, 14 g fat, 302 mg cholesterol, 426 mg sodium, 499 mg potassium, 11 g carbohydrates, 3 g fiber, 2 g sugar, 15 g protein. 99% DV Vitamin A, 25% Vitamin B-6, 198% DV Vitamin C, 19% DV calcium

Apple Crumble
To change up this simple dessert, you could add more spices (like a dash of nutmeg and ginger), add some crushed pecans to the topping, or serve it all with some vanilla yogurt or ice cream! To make it gluten free, replace oats with crushed nuts like pecans, walnuts, or almonds.
 
Serves 6 as a dessert
 
2 pounds of apples of any kind, cut into chunks (skinned or not—your call)
2 tsp cinnamon
1 cup oats
½ cup brown sugar, packed
½ stick butter, softened
 
Preheat the oven to 350 degrees. Arrange the apples in a baking dish or cast iron pot. Sprinkle with cinnamon and mix to incorporate. Mix the oats, sugar, and butter in a bowl until mostly combined, then sprinkle over the top of the apples. Bake for half an hour or until the crumbles on top are golden brown.
 
Nutritional info per serving: 270 calories, 8.5 g fat, 20 mg cholesterol, 62.5 mg sodium, 340 mg potassium, 63.5 g carbohydrates, 7 g fiber, 38 g sugar, 2 g protein. 13.5% DV Vitamin C.