As we approach winter, the price of many vegetables has increased. Luckily, many less popular choices have a lower cost year-round. One example is eggplant!
Eggplant is easily recognizable by its purple color and plump shape. This vegetable is closely related to tomatoes, peppers, and potatoes; however, its taste and texture are quite different. When cooked, eggplant has a soft and spongy texture. The taste is mild, making it an easy addition to many recipes. It is not recommended that you consume eggplant raw due to its bitter taste.
The Health Benefits of Eggplant
Eggplant is rich in antioxidants. This helps protect against many health conditions, including cancer and heart disease. Additionally, eggplant is high in fiber. Each cup of eggplant contains 2.5 grams of fiber. That is more than a slice of whole wheat bread! Fiber is important because it helps control blood sugar levels and lowers cholesterol. As a bonus, eggplant is low in calories. One cup of eggplant has only 20 calories, making it a great addition to any diet.
How to Pick Out and Store an Eggplant
When choosing an eggplant, feel for firmness. The outside should not be squishy. Choose an eggplant that has blemish-free skin. After purchasing, the eggplant should be stored at room temperature rather than be refrigerated. It is best used one to three days after purchase.
Tips for Cooking Eggplant
Eggplant is a very versatile vegetable. It can be cooked in a variety of different ways, including baked, roasted, steamed, and sauteed.
See below for an easy and delicious eggplant parmesan recipe!
Ingredients
- 1 small eggplant
- 2 eggs
- 1 cup low-fat shredded mozzarella cheese
- ¾ cup panko breadcrumbs
- ½ cup marinara sauce
- Garlic powder and onion powder for seasoning
- Optional: basil
- Optional: cooked whole wheat pasta
Directions
- Cut the eggplant into 1/2-inch thick rounds.
- Mix the breadcrumbs, seasonings, and eggs together.
- Dip the eggplant pieces in the mixture and then place it in the baking pan.
- Bake for 20 minutes at 425 degrees. Flip halfway through the cooking process.
- After you take the eggplant out, add the marinara sauce. Top with the mozzarella cheese and seasonings.
- Cover with aluminum foil and bake for 20 more minutes.
- Serve by itself or over whole wheat pasta. Garnish with basil, if desired.
Recipe taken from: WIC Recipes
How do you cook eggplant? Share in the comments below.
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