Eggplant Parmesan

With famous cousins tomato, potato, and pepper, the eggplant takes its rightful seat as a member of the deadly nightshade family. Deadly because other cousins in this important food crop family are belladonna, mandrake and tobacco. Fear not, I have eaten eggplant for years and it is absolutely safe. Botanically classified a fruit, it grows from a berry, contains flower and seeds, this purple beauty is considered a vegetable in culinary circles. I would not add it to my fruit salad. When cooked, eggplants develop a creamy, velvety texture, when overcooked they become mushy. https://www.fs.usda.gov/wildflowers/ethnobotany/Mind_and_Spirit/solanaceae.shtml

INGREDIENTS:

1 lbs eggplant

3 Tbsp olive oil

1 egg

1/4 cup flour (breadcrumbs are also a good fit)

1/3 cup mozzarella cheese

1/4 parmesan cheese

1 1/2 cups spaghetti sauce

salt and pepper to taste

STEPS:

1. Prepare oven to heat to 350°.

2. Heat oil in skillet.

3. Slice eggplant in 1/2 in wheels.

4. Roll eggplant slices in seasoned flour and fry until lightly brown.

5. Transfer eggplant to baking pan, sprinkle with mozzarella and parmesan cheese.

6. Top with foil and bake for 15 minutes.

7. After 15 minutes, remove foil to lightly brown cheese for additional 5-8 minutes.

Enjoy your fiber, protein and potassium rich eggplant...............................Yum!