Eggplant is also known as aubergine in Britain and France. In America it is called eggplant. It mostly comes in deep purple, green and yellow shades. It is also known as brinjal. It can be grown directly in a garden without too much of effort. Though, it is as pest prone as tomatoes and capsicums. China is its largest producer followed by India and Egypt. It has vitamin C, magnesium, iron and vitamin B6.
It also has potassium and sodium. It has dietary fibres, sugars, carbohydrates, and fat. It has no cholesterol. In about 100 grams of eggplant there would be about 25 calories. Eggplants also have copper, fibre, molybdenum, tryptophan, folate and vitamin K.
Never choose eggplants that have been bruised, scarred or discoloured as these could be decayed. A fresh juicy one should work best. They should be stored in about 10 degree Celsius. Plastic should be removed from the eggplant as soon as possible as it will prevent the eggplant from breathing and will degrade it natural freshness.
- 2 large eggplants –peeled and sliced
- Olive oil
- 2 eggs
- ½ a cup dried bread crumbs
- 1 cup parmesan
- 1 tsp dried oregano
- ½ tsp basil
- 6 cups tomato sauce (either homemade or bought)
- 1 cup mozzarella
- 1 hour 30 minutes
- Preheat the oven to about 350 degrees. Brush the sheets with olive oil.
- Beat the eggs with water.
- Make a mix of bread crumbs, oregano, basil, parmesan, salt and pepper.
- Dip eggplants in to the egg mix and dip in to the bread crumb mix.
- Put the pieces in to the bake and let them cook on one side for about 20 to 25 minutes and then turn the side and let them cook on the other side for the same amount of time
- Remove when golden brown.
- No add the cheese, sauce and bake again till the cheese melts. This should be done adding the extra parmesan again. Bake for about 20 minutes.
- Let it cool for about 5 minutes before serving.
- Serves 8.
Points to remember
Choose the eggplants with utmost care. They should be soft , shiny and tender.