Two Tasty and Easy Eggplant Recipes

Recently I’ve needed to make some changes in my life, in the things I eat and the amount I exercise.  Those two years in Wisconsin, enjoying the products of the state, have taken their toll! I’m sure it has nothing to do with the fact that I sit in front of my computer, blogging or studying, for the majority of my day. Anyway, eggplant turns out to be an excellent choice for healthy eating. It’s low in calories, high in nutrients, and helps lower cholesterol.  Really!

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I love grilled eggplant, but am not crazy about traditional eggplant Parmesan (and, really, all that breading and fat negates any benefit).  I came up with not one, but two delicious toppings for roasted eggplant that have become favorites of mine, especially when the kids are at school and I can eat what I want without comments from them.

For either recipe, start by roasting your eggplant. Eggplant-Roasted-ChaosServe

Cut the end off the eggplant, and cut it in half lengthwise.  Spray a foil-lined baking sheet with cooking spray and place the eggplant cut side down on the sheet.  Roast at 500 degrees for 15-20 minutes, until the skin looks a little wrinkled and you can easily pierce it.

Remove from the oven, flip it over, and top it with either of these toppings.  Broil for one to two minutes, just until the topping is bubbly.  Then all you need to do is enjoy it!  I eat this as an entrée, but it’s so low calorie, could also be served as a side dish with grilled chicken.  It’s pretty filling all on its own.Eggplant-Topping-ChaosServe

Topping 1:  Parmesan and Herbed Bread Crumbs

  • 1/4 cup seasoned bread crumbs
  • 1/4 cup shredded Parmesan
  • garlic powder

Mix together bread crumbs and Parmesan. Sprinkle garlic evenly over two roasted eggplant halves, then divide topping over the two halves. Broil for one to two minutes, until bubbly.

Topping 2: Balsamic Vinegar, Tomato, and Basil

  • 1/4 cup balsamic vinegar
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh basil leaves
  • 1 Tbsp sugar
  • 2 Tbsp Parmesan

Mix everything except Parmesan and spread on two eggplant halves. Top with Parmesan and broil until bubbly, one to two minutes.

I hope you’ll give them a try…I might just share one of my other favorite eggplant recipes, Sesame Eggplant Salsa, one of these days and then you’ll be all excited to try it, since you love these so much!Signature

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