Where was this thing I read about eggplants not having any relevant nutritional value? I swear I’ve read or heard that somewhere. Thing is, I love aubergines! It kind of disheartened me when I somehow recalled hearing that information from the planet Uranus, most probably, as I have not eaten much eggplant over the past 6 months. It grows in abundance here and is pretty cheap to make a good tasty meal out of it. Then again, considering the fact that I cook for my mom as well … and of course, she has issues with her levels of Uric Acid, I am limited from making much out of this vegetable in our home.
Putting my sensibility on track about this under rated vegetable, my little research proved it to be packing quite a reasonable nutritional punch in one’s diet. Although most other fruits and vegetables contain a higher percentage of Vitamin C and Potassium, a cup of eggplant gives you 2% and 3% respectively of your recommended daily allowance. Just like most veggies, eggplant contains high dietary fiber – one serving of eggplant gives the body a 10% daily allowance. Unknown to most of us, this meaty like vegetable contains a wealth of Manganese. This mineral aids in the functions of our thyroid gland as well as it helps build bones. Now the best nutritional fact about the eggplant is that, you need not keep count of calories nor fat content. It is a great healthy option for those looking to lose weight.
There is much to appreciate about this vegetable. It’s particular taste and texture lends well to many great dishes that can just be as mouth watering as any meat dish. It’s awesome grilled in a Panini sandwich or tossed into an Ensalada with your favourite vinaigrette and goat cheese. But one of my favourite things to make with eggplant, is eggplant parmigiana or as most would call it, eggplant parmesan. There is no sneaky trick to this dish, other than making sure to drain the moisture off the eggplant meat prior to baking. You can achieve this by sprinkling the sliced aubergines with rock salt and letting it sit for a few. Moisture will automatically build up when you do this procedure. Squeeze it out and pat dry with a paper towel. Doing this prevents turning out a runny mooshy eggplant parmesan.
Aubergine Parmigiana
Ingredients:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups tomato and basil Sauce or you basic spaghetti sauce or ragu
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Instructions:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9×13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown. Serve with your favourite pasta dish.
Photo Credit: Tasty Yummies
Photo Credit: celiviel
Photo Credit: greateatswithpetes
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