"Jenga" French Toast with Mascarpone-Honey Whipped Cream and Plum-Cardamom Jam

The title says it all - this decadent brunch will have your guests drooling for more!

Initially I thought french toast "Jenga" just sounded like a fun idea. But once I ate it I realized that this was the perfect form for french toast. The sticks absorb the egg mixture and the increased surface area allows for more caramelization, giving the french toast extra texture and flavor.

Eggplant and Zucchini "Parmesan"

A little while back I ate out and had an amazing eggplant parmesan. It was decadent - battered, fried, and layered with loads of mozzarella cheese. I enjoyed every bite of my dish but started to think about how to lighten this brick of a meal up a bit.

So here's my version, a healthier but equally delicious and fulfilling meal. I used grilled eggplant rather than batter-fried eggplant, toasted sourdough bread circles, and a little bit of asiago and provolone cheese to give a great punch without the guilt of eating a whole ball of mozzarella. In addition, I used my homemade tomato jam instead of a traditional sauce. At the end of summer I canned over 75 pounds of tomatoes into sauces and jams. My recipe for tomato jam calls for slow roasting in the oven with olive oil, garlic, and herbs - the flavors become so concentrated and delicious. I decided this would be the perfect sauce for my dish, since I am cutting back on the fat and making this dish healthy - I wanted something that packed an extra flavor punch.