I am an eggplant enthusiast and connoisseur…and my favorite preparation, Eggplant Parmesan!! If it were up to my taste buds and not my waste line I would easily be eating Eggplant Parmesan 3 days a week. But, not to fear, Myara’s healthy alternative is here. Not only does this dish satisfy a cheesy and savory pallet, it also has a great crunchy texture, keeping both your stomach and brain satiated. Adding different textures to any dish can actually fill you up faster and help avoid overeating.
Eggplants don’t only taste scrumptious, they can also be used as a healthy meat supplement. Check out the many health benefits below and you'll love them even more.
-High in fiber, so it keeps you full and cleans you out!
-Full of Chlorogenic Acid, which is a plant compound known for its high antioxidant activity. It’s great for fighting free radicals and lowers LDL (bad) cholesterol. Chlorogenic Acid is also antimutagenic which means it prevents cells from mutating into cancer cells.
-A vitamin and mineral powerhouse, eggplant has Vitamin A (a form of beta-Carotene) B vitamins, folate and vitamin C. Eggplant is also rich in minerals, such as potassium, magnesium, calcium and phosphorus.
-A healthy additionto any meal, eggplant has no fat, 6 carbs and 27 calories per cup.
It’s taken some time to perfect this scrumptious dish, but once you taste it I think you will be more then happy with the outcome.
-4 tablespoons mayonnaise
-2 tablespoon herbs de provence
- 1 1/3 cup whole wheat bread crumbs
-Salt and pepper to taste
-2 glass jars of organic marinara sauce
Preheat the oven to 350 degrees. Thinly slice the eggplant and lightly coat with olive oil. Place eggplant slices on a baking sheet and put them in the oven until the eggplant is cooked. It usually takes about 20 to 30 minutes. Dice the onions and put them in to a large bowl. Add the mayonnaise, Parmesan cheese, breadcrumbs, herbs de provence and salt and pepper and mix thoroughly. Take the eggplant out of the oven and place a layer of eggplant into an oven friendly casserole dish. Add a thin layer of tomato sauce in between each layer of eggplant. 1 ½ inches before you reach the top of the dish, scoop the contents in the bowl (the onion mix) onto of the eggplant and spread evenly over the eggplant. Add one more thin layer of tomato sauce over the onion concoction and sprinkle a bit of Parmesan over the top. Thinly slice the tomatoes and place the sliced tomatoes on top of the casserole. Put the casserole (i.e. eggplant parmesan) back into the oven at 350 degrees for 35 to 45 minutes, until the top lightly browns. Take it out of the oven and let it sit for 10 minutes….enjoy!!