Eggplant Parmesan: Eggplant, also known as aubergine or brinjal, is a nutritious and versatile vegetable that is widely used in various cuisines around the world. It belongs to the nightshade family of vegetables, which also includes tomatoes, peppers, and potatoes.
Eggplants come in various shapes and colors, from long and slender to round and chubby, and from deep purple to pale lavender, white, and even yellow. The flesh of eggplant is usually firm, meaty, and slightly bitter, with tiny edible seeds that are soft and mildly nutty.
Eggplant is rich in fiber, vitamins, minerals, and antioxidants, making it a healthy addition to any diet. It is particularly high in potassium, folate, and vitamin K, which are important for heart health, bone health, and blood clotting.
Eggplant is also a good source of phenolic compounds, such as anthocyanins, chlorogenic acid, and nasunin, which have been shown to have anti-inflammatory, antioxidant, and neuroprotective effects. These compounds may help lower the risk of chronic diseases, such as cancer, diabetes, and Alzheimer’s disease.
Eggplant can be cooked in many ways, including grilling, roasting, frying, stewing, and baking. It is often used in Mediterranean, Middle Eastern, Indian, and Asian cuisines, where it is used in dishes such as baba ghanoush, ratatouille, moussaka, curry, and stir-fry. Whether you’re a fan of eggplant or have never tried it before, this versatile vegetable is definitely worth exploring in your culinary adventures.
Certainly! Here is a recipe for Eggplant Parmesan, a classic Italian dish that’s sure to be a crowd-pleaser:
Ingredients For Eggplant Parmesan:
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups all-purpose flour
- 4 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out any excess moisture. Rinse the slices and pat them dry.
- Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan cheese.
- Dredge each eggplant slice in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Place the breaded slices on a baking sheet lined with parchment paper.
- Bake the eggplant slices for 20 minutes, flipping them halfway through, until they are golden brown and crispy.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange half of the eggplant slices in a single layer over the sauce, overlapping slightly if necessary. Top the eggplant with another cup of sauce and half of the shredded mozzarella cheese. Repeat with the remaining eggplant, sauce, and cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, until the cheese is melted and bubbly.
- Sprinkle with chopped fresh basil before serving.
Enjoy your delicious Eggplant Parmesan!