Eggplants are part of the nightshade family. In the 16th century, many Europeans called eggplants “raging apples” because it could either be an aphrodisiac or potentially poisonous — due to it being a fruit from that same family. What a choice to have to make!
According to my research, plants in the nightshade family can be medicinal or ornamental; some are spices, some are weeds. The edible nightshades — peppers, tomatoes, eggplants and potatoes — all have alkaloids in them, which can have positive effects on your health. Though there’s some controversy about them causing inflammation, it’s generally thought that the benefits far outweigh any possible side effects. Eggplant is low in fat, has antioxidants, like vitamin C, and polyphenols, which help reduce sugar absorption. So, why isn’t eggplant more popular?
From a survey of my friends, most like the flavor of eggplant but either don’t really know how to cook it or only cook it once a year in a ratatouille. I like ratatouille but there’s so much more you can make with eggplant. You can stuff it; stir fry it with peppers, black beans and tofu; broil it, then spoon out the flesh and mash it with a bit of olive oil, garlic and lemon as a dip (a lighter version of baba ganoush); roast it along with other veggies and make a pasta salad; or grill it for an eggplant Parmesan.
There’re a lot of different sizes and shapes of eggplant. Though we are more familiar with the purple ones, there’re green ones from Thailand, orange ones from Turkey, smaller purple ones from India and Pakistan, long skinny purple ones from various locations in Asia and even white ones — which, if you haven’t already guessed, is where eggplants got their name.
The eggplant that’s most widely available is called globe or black beauty, which is what I have used in this recipe. I’ve skipped a few of the steps from my old recipe, making this dish not only faster to get in the oven, with less cleanup, but also a lighter, tastier, healthier version.
Claudia Alexander, a resident of Marin County, has been happily cooking for family and friends for more than three decades. She has a weekly food blog, sweetbynurture.com. You can contact her at [email protected].
Recipe
Eggplant Parmigiana
Serves 4
Ingredients
2 large globe eggplants,1 pound each
4 tablespoons olive oil
2 pounds fresh tomatoes, chopped (no need to peel or seed them), or 2 cans of diced tomatoes, 14.5 ounces each
1 cup chopped yellow onion
Optional: ½ cup diced bell pepper
2 cloves garlic, minced
1 teaspoon oregano
2 tablespoons chopped flat-leaf parsley, divided
1 teaspoon salt
¼ cup red wine (optional)
1 cup finely grated Parmesan cheese
¾ cup panko breadcrumbs
Optional: 5 ounces torn buffalo mozzarella
Directions
Preheat oven to 375 degrees.
Cut the eggplant into ½-inch slices and set aside on a plate. Add 2 tablespoons of the olive oil, chopped onion, bell pepper if using and salt to a sauté pan over medium-low heat. Once the onion has started to soften, add the garlic and oregano; cook for 3 to 4 minutes, add the wine and ½ of the parsley; cook for a couple minutes until the onion is soft and smells fragrant. Add the tomatoes, and fill the tomato can halfway with water — add that, too, and bring to a fast simmer. Lower the heat, cover and cook for about 15 minutes. If you used canned tomatoes, you might have to break them down a bit by mashing some of them with the back of a wooden spoon. Taste and season with salt and pepper if necessary.
While the sauce is simmering, grill the eggplant. Place the eggplant slices on a lightly oiled griddle, or a large cast-iron pan that has been heated over medium-high heat. Cook 3 to 4 minutes a side, until the flesh is soft when pierced with a fork. As the slices are finished, transfer them to a plate and continue until all the slices are cooked.
Lightly oil a glass or earthenware casserole dish. Spoon enough tomato sauce to just cover the bottom of the dish, sprinkle with the Parmesan, then a single layer of eggplant. Repeat, ending with the sauce.
In a warm saucepan over medium heat, add 1 tablespoon of olive oil and toss with the breadcrumbs and remaining parsley. Toast until golden, shaking the pan so that the breadcrumbs don’t stick. If you use mozzarella, spread torn pieces across the top of the eggplant and then sprinkle breadcrumbs over the top. Place the dish in the oven and bake until golden and bubbly —about 30 minutes. Serve over pasta or polenta with a green salad.
