There are two foods that I’m pretty positive it’d be impossible for me to ever get sick of: eggplant and goat cheese. I could put the two on anything you can imagine, and I’ll enjoy it. So put the two together? You’ve got my own personal Heaven.
A couple quick nutrition facts about eggplant that you may not know:
1. Excellent source of Potassium and Fiber: Combined with the fact that it’s also fat-free, you’ll feel full much sooner than you think.
2. Low in Calories: One cup of eggplant contains only 35 calories!
3. Keeps your Heart Happy: Research has shown that eggplant can help lower cholesterol, blood sugar, and blood pressure, due to the presence of phytonutrients that function as both antioxidants and disease-fighters.
So before the local fresh eggplants go out of season, seize your opportunity for some scrumptious, healthy goodness! Here’s one of my favorite, easy-peasy dinner recipes:
What You’ll Need:
- 2 tablespoons olive oil
- 2 cups breadcrumbs (I like classic Italian or whole wheat)
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 1 egg
- ¼ cup water
- 1 large eggplant, cut into 1/3-inch thick slices (crosswise)
- ½ cup onion, finely chopped
- 3 cloves garlic, finely chopped
- 6 oz fresh goat cheese
- ¾ cup shredded sharp provolone cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil leaves
- ½ cup cherry tomatoes, finely chopped
Directions:
1. Preheat the oven to 450°F. Coat two large baking sheets with olive oil.
2. In a medium bowl, stir together the bread crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with bread crumbs. Place on the oiled baking sheets.
3. Bake the slices for 12 minutes on each side, or until golden brown, then remove from the oven.
4. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion, and cook until almost tender, then add the garlic. Remove from the heat and stir in the goat cheese, provolone cheese, tomatoes, parsley, basil and pepper.
5. Divide the cheese mixture among 4 slices of the eggplant. Spread over the entire slice, then top with the remaining eggplant slices.
6. Bake the sandwiches until the eggplant is crisp, about 15 minutes.
By Laura Burke
