I’m not a huge eggplant person. They look pretty and I WANT so badly to like them due to all of their health benefits. I’ve tried it every way you can imagine and it’s a texture problem for me. The one way I’ve found I liked it: coated in bread crumbs. Some things are just better with some crumbly goodness around the edges to add a bit of crunch.
I still remember the first time I tried Eggplant Parmesan. I was at an Italian restaurant celebrating my college graduation. We had decided to order several dishes and sample a little bit of each. I hadn’t really paid close attention to what had been ordered, trusting that anything with pasta would be a hit for me. (I know, I’m pretty easy to please.) When we got our entrées, my Mom put some eggplant parmesan on a fork and as it was halfway to my mouth said, “Toye, you need to try this!” With my head leaned back and wide-eyed I said, “Um okay. What is… ” and that was all I could muster up before it was shoved in my mouth.
Let me tell you. That was a pleasant surprise! When I found out it was eggplant I was completely shocked. I mean, you couldn’t. taste. it. As the saying goes, “It tasted like chicken.” Ok. Not really chicken, but the bread really tones down the slippery texture of the eggplant in a lovely way. It’s like breadcrumbs and eggplant were meant to marry.
As if that wasn’t enough reason to give eggplant a shot…
Eggplants are a good source of fiber and potassium. Eggplant is also rich in vitamin K, magnesium, copper, vitamin C, vitamin B6, folate, and niacin.Researchers at the U.S. Department of Agriculture found that eggplant contains large amounts of chlorogenic acid, a powerful antioxidant which can lower LDL (bad) cholesterol.
Other fabulous recipes to help incorporate eggplant in your diet:
It would be a tease to not share my Eggplant Parmesan recipe so without further ado, here’s my Eggplant Parmesan.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
( 4 servings)
Ingredients:2 eggs 2 tbsp water 2 medium eggplant, cut in ¾ inch slices 2 cups seasoned, dried breadcrumbs 3 cups shredded mozzarella ½ cup spaghetti sauce 1/3 c Parmesan cheese ½ tsp chopped basil
- Preheat the oven to 350 degrees. In a small bowl, beat the eggs and water together until smooth.
- Place breadcrumbs in a separate dish.
- Pour spaghetti sauce in a 9×13-inch baking pan.
- Dip eggplant slices in egg mixture and then coat in breadcrumbs thoroughly on both sides and place slices in the baking pan.
- Top with the mozzarella, parmesan, and basil.
- Bake for 30 minutes or until cheese is golden brown.
Serve with spaghetti noodles and rosemary or garlic bread. It’s a fancy meal you can whip up in no time and it tastes fabulous! Yumm!!
What are some ways you enjoy eating eggplant? I like recommendations!