So what is this fruit? Here are a few clues: people often mistaken it for a vegetable, its skin contains phytochemicals, it is full of antioxidants, it protects cells from the effect of free-radical damage, thus it has anti-aging effects (um, yes, please!),it is packed with fiber, and it is a good source of potassium and magnesium. Not too shabby for a fruit, right!? Did the clues give it away? It is the Eggplant!!
The Japanese have a proverb that states, “The happiest omen for a New Year is first Mount Fuji, then the falcon, and lastly eggplant.” Thus what better fruit to include in your meals this New Year than the eggplant? I have two mouthwatering dishes that your family is going to love! So much so that there will be no leftovers, I repeat, no leftovers! You have been warned!
The first recipe is the one I shared on WTOL Saturday morning, Eggplant Parmesan with a twist, it is breaded with QRUNCH.
Click on the link below for a quick demo on how to prepare the Eggplant Parmesan Breaded in Qrunch & the recipe can be found directly below the clip.
Recipe: Eggplant Parmesan Breaded with QRUNCH
Ingredients
1 package QRUNCH burgers, toasted to perfection (found in the Organic area at your local Kroger’s)
1-2 eggs
1 eggplant
1 cup gluten-free flour (I used coconut flour)
1 Tablespoon of Italian Seasoning
1 bunch of fresh parsley chopped
Parmesan Reggiano (optional for topping)
Directions:
Toast or prepare 1 package of QRUNCH burgers in the toaster.
When cooled, place the burgers, Italian seasoning, and parsley in a food processor until it has a coarse consistency.
Slice the eggplant and prepare an egg wash in a separate bowl.
Dip the sliced eggplant in the gluten-free flour, then dredge in the egg wash. Note: For a true vegetarian/vegan option, you can use your favorite almond milk or coconut milk.
Cover with QRUNCH crumbles and bake at 350°F for 20 minutes or until golden brown. Serve with marinara sauce.
And the second eggplant recipe, Eggplant & Bacon Rollups! This one has quickly become an ALL TIME FAV in our household. Kiddos beg me to make this!!
Eggplant & Bacon Rollups
Ingredients:
3 medium/large eggplants
One package of bacon sliced in two (short way)
Butter (2 Tablespoons melted)
One container Organic Ricotta (14oz) (I purchased mine at Claudia’s)
2 Tablespoons of Basil Pest (or any pesto you have on hand)
Cup of Parmesan cheese
Instructions:
Slice eggplant 1/4 inch thickness long-ways (keep skin, that’s where all the antioxidants are!)
Place eggplant slices on cookie sheet, brush on melted butter, and place in oven at 400 degrees for 10-15 minutes until eggplant is tender & golden brown
While eggplant bakes mix ricotta cheese & basil pesto in bowl
Remove eggplant from oven, for half the eggplant slices place a slice of bacon or two (depends on size of bacon) over eggplant slice, add roughly a Tablespoon or so of the filling on top of the bacon down the middle vertically, and then roll it up. Place in a greased 9 x 13 casserole dish. For the remaining half of the eggplant slices place bacon on a cutting board, place eggplant on top, add filling, and roll. Eggplant rolls should look similar to a chess board.
Top with a bit or Parmesan cheese & Bake at 400 degrees for 10-15 minutes until cheese is bubbling and turning golden. Then enjoy!!!
Have you ever had eggplant before? What is your favorite Eggplant dish?
Here’s to the Happiest New Year!! Cheers!!
Mom on the go in Holy Toledo 