We held a contest on our Facebook page asking people to choose an ingredient for us to cook with this week. Eggplant was the most popular nominee, getting the most votes! Since we are always trying to eat more vegetables and encouraging others to do the same, this winner puts a smile on my face and in my heart.
And what a winner!
Native to India, this vegetable (which is really a fruit) is not only rich in color, but loaded with vitamins and minerals and many health benefits. The eggplant is a good source of vitamin C, vitamin K, B1, B6, and B3, potassium, copper, iron, manganese, and folic acid.
It is also an excellent source of dietary fiber, which aids in digestion, is good for cardiovascular health, helps reduce cholesterol, and improves gut health. Wow!
The phytonutrients in eggplant also boost cognitive activity and help protect our brains from toxins and disease.
Because eggplant soaks up so much oil when fried, we chose to bake it on a greased cookie sheet instead.
Love all the layers of breaded eggplant slices, tomato sauce and three cheeses.