Eggplant Is a Fat Free, Low-Sodium Food and High in Fiber

Eggplant is a fat free, low-sodium food and high in fiber.A serving of eggplant contains 10 percent of the recommended daily amount of manganese and 3 percent of the amounts of magnesium and copper.

Eggplantsare not REALLY vegetables, they’re berries!

The plant is native to the Indian Subcontinent. It has been cultivated in southern and easternAsiasince prehistory.

China is the top producer and more than 4,000,000 acres involve the cultivation of eggplant in the world.

Researchers found an anthocyanin phytonutrient in eggplant skin called Nasunin, which is an antioxidant that protects cell membranes from damage.

EGGPLANT PARMESAN

-1 egg

-1 tablespoon water

-1 small eggplant, cut into ¾ inch thick slices

-1 cup dried bread crumbs, seasoned

-1 ½ cups shredded mozzarella cheese

-1/4 cup spaghetti sauce

-1/4 teaspoon crushed red pepper flakes

-3 tablespoons grated Parmesan cheese

1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.

2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender.

3. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.

4. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.

EGGPLANT SUPPER SOUP

-1 tablespoon vegetable oil-1 medium onion, chopped

-1 pound ground beef-1 clove garlic, crushed

-1 pound eggplant-3/4 cup sliced carrots

-3/4 cup sliced celery-2 (14.5 ounce) cans Italian diced tomatoes, drained

-2 (14 ounce) cans beef broth-1 teaspoon sugar

-1/2 teaspoon ground nutmeg-1 teaspoon salt

-1/2 teaspoon ground black pepper-1/2 cup dry macaroni

-2 teaspoons chopped fresh parsley-1/2 cup grated Parmesan cheese

1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.

2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.