Eggplants best known for its deep purple color and its unique taste and texture is a very healthy vegetable (technically its a fruit, a berry actually). It contains an impressive array of vitamins and minerals. Eggplant also contains important phytonutrients, many of which have antioxidant properties including phenolic compounds, caffeic and chlorogenic acid, and flavonoids, such as nasunin. Nasunin is a potent antioxidant found in eggplants purple skin. It protectes cell membranes from damage and eliminates plaque buildup in the blood vessels. Thats why eggplants skin should not be peeled before cooking. This classic Italian recipe is an excellent way to serve eggplants. By layering them with Parmesan and tomatoes and then baking them you get an absolutely mouthwatering meatless dish. Traditional recipe calls for frying the eggplant but in this version they are baked which makes this recipe less caloric and easier to prepare, but equally delicious.
Vegetarian, Gluten free
Servings: 4
Preparing time: 20 minutes
Cooking time: 1h: 15 min
Ingredients:
Breaded Eggplant
2 medium eggplants, each cut crosswise into eight slices
1 cups gluten free Panko bread crumbs
2 eggs
Tomato Sauce
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp dried basil
1 pound tomatoes, chopped
Salt and black pepper to taste
The rest of ingredients:
5/8 cup ricotta cheese
1/3 cup finely grated Parmesan
4 tsp fresh basil, chopped
Extra-virgin olive oil for drizzling
4 tsp fresh basil, chopped
Extra-virgin olive oil for drizzling
Directions:
Preheat oven to 375F Beat the eggs in a pie plate. Place the Panko bread crumbs in another pie plate. Line a baking tin with parchment paper. Dip the eggplant slices into the eggs, then press into Panko bread crumbs. Place the slices on the lined baking tin and bake for 2025 minutes or until golden brown. Remove from the oven and set aside.
Heat 1 tbsp olive oil in a medium sauce pan over medium heat. Add the garlic and cook for 30 seconds. Stir in the tomatoes and dried basil and cook for 15 minutes or until thicken.
To assemble place four eggplant slices into a baking dish. Top each slice with a 1 tbsp tomato sauce and place tbsp ricotta over each. Sprinkle with 1 teaspoon grated Parmigiano.
Top each with another eggplant slice, and repeat with tomato sauce and the 2 cheeses. Repeat the layering again until all the ingredients are used. Sprinkle the remaining Parmesan over the top of the eggplant dish and cover tightly with aluminum foil. Bake at 375 for 25 minutes. Remove foil and bake for 10 minutes more or until sauce is bubbly and cheese melts. Sprinkle with some fresh basil. Serve immediately.
