by Edited by Lisa A. Grimaldi | January 09, 2013

Eggplant and quinoa paveFor his healthy version of eggplant parmigiana, chef Joe Fontanals of the Sheraton New York Times Square Hotel uses coconut milk instead of cheese, and protein-packed quinoa instead of pasta. Fontanals finishes the dish with a black olive and basil sauce, and basil leaves for crunch and flavor.