I love eggplant so much you'd think I grew up eating it. I didn't. In fact, I didn't have eggplant until I was in my mid twenties. The first time I tried it I was hooked. Now I like it in stir-frys, dips, and casseroles just the same. I've even eaten it just roasted plain. It is one of my very favorite fruits. Wait, what? Yes, eggplant is a fruit, a berry at that, which is why it must be eaten in moderation if one is trying to avoid sugars. However its glycemic load is quite low which makes eggplant a great alternative to grains for a carbohydrate source. Eggplant is also a great source of folic acid, potassium, and manganese and has been found to block the formation of free radicals (Source: http://en.wikipedia.org/wiki/Eggplant)
This week I prepared for you a nutrient dense Vegan Eggplant Parmigiana. I say nutrient dense because even the sauce is packed with about 8 cups of raw kale and swiss chard. Here is what you will need:
Ingredients
3 large American eggplants (or 10 to 12 Japanese or Italian style) cut into slices about 1/2 inch in thickness
1 large jar of prepared marinara sauce
2 1lb packages of tofu, drained, and sliced into rectangular blocks about 1/2 inch in thickness
4 to 6 cloves of garlic
1/2 onion
1TB dry basil (or 1/4 cup fresh)
1TB oregano
1/2 cup of dry red wine
8 cups of fresh greens (I used kale and swiss chard)
salt and pepper
2 to 3 TB of Olive Oil
Directions
1. Arrange eggplant slices on a large baking sheet and lightly brush with olive oil. Sprinkle with salt and pepper and roast at 425 degrees for about 30 minutes flipping once.
2. In a blender place marinara sauce, garlic, onion, herbs, wine, salt and pepper and blend until smooth. Blend in the greens and continue to mix until smooth.
3. On a baking casserole layer half of the eggplant and top with the tofu. Pour in half the sauce. Add the rest of the eggplant and the sauce. Cover with aluminum foil and bake at 375 degrees for approximately an hour.
4. Serve with steamed broccoli. Enjoy!
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