Eggplants belong to the nightshade family. In the sixteenth century, many Europeans called eggplants “raging apples” because they may very well be either an aphrodisiac or potentially poisonous – because they were a fruit from the identical family. What a call to need to make!
According to my research, plants from the nightshade family might be medicinal or ornamental plants; some are spices, some are weeds. The edible nightshade plants – peppers, tomatoes, eggplants and potatoes – all contain alkaloids that may have positive effects in your health. Although there’s some controversy as as to if they cause inflammation, it is usually believed that the advantages far outweigh the possible unintended effects. Eggplant is low in fat, comprises antioxidants corresponding to vitamin C and polyphenols that reduce sugar absorption. Why aren't eggplants more popular?
According to a survey amongst my friends, most of them just like the taste of eggplant, but either don't really know the best way to cook them or only cook them yearly in a ratatouille. I like ratatouille, but you’ll be able to accomplish that way more with eggplant. You can stuff it; Stir-fry with peppers, black beans and tofu; grill it, then scoop out the pulp and mash it with somewhat olive oil, garlic and lemon as a dip (a lighter version of baba ganoush); roast it with other vegetables and make a pasta salad; or grill it for an eggplant parmesan.
There are many various configurations and dimensions of eggplants. Although we’re more acquainted with the purple specimens, there are green specimens from Thailand, orange specimens from Turkey, smaller violet specimens from India and Pakistan, long, narrow violet specimens from various areas of Asia, and even white specimens – which when you I still haven't guessed where the eggplants get their name from.
The commonest eggplant known as Globe or Black Beauty and I used it on this recipe. I skipped a number of steps from my old recipe in order that not only does this dish go within the oven quicker and with less cleanup, nevertheless it's also a lighter, tastier, and healthier version.
Recipe
Eggplant Parmigiana
For 4 people
Ingredients
2 large ball-shaped eggplants, 1 pound each
4 tablespoons olive oil
2 kilos fresh tomatoes, chopped (no have to peel or seed them) or 2 cans diced tomatoes, 14.5 ounces each
1 cup chopped yellow onion
Optional: ½ cup diced peppers
2 cloves of garlic, minced
1 teaspoon oregano
2 tablespoons chopped flat-leaf parsley, divided
1 teaspoon salt
¼ cup red wine (optional)
1 cup finely grated Parmesan cheese
¾ cup panko breadcrumbs
Optional: 5 ounces shredded buffalo mozzarella
Directions
Preheat oven to 375 degrees.
While the sauce is simmering, grill the eggplant. Place the eggplant slices on a frivolously oiled griddle or large forged iron skillet heated over medium-high heat. Cook for 3 to 4 minutes on all sides, until the meat is tender when pierced with a fork. When the slices are ready, transfer them to a plate and proceed until all of the slices are cooked.
Lightly oil a glass or earthenware baking dish. Pour in enough tomato sauce to only cover the underside of the bowl, sprinkle with Parmesan and a layer of eggplant. Repeat and finish with the sauce.
In a warm pot over medium heat, add 1 tablespoon of olive oil and blend with the breadcrumbs and remaining parsley. Roast until golden brown, shaking the pan to stop the breadcrumbs from sticking. If using mozzarella, spread the torn pieces excessive of the eggplant after which sprinkle breadcrumbs on top. Place the dish within the oven and bake until golden brown and bubbly, about half-hour. Serve over pasta or polenta with a green salad.
image credit : www.mercurynews.com