I love eggplant.
I had a bumper crop this summer. I picked four last week and there are three more almost ready to be harvested. And all this from just one plant!
I have always been fascinated with this shiny purple fruit.
The growth process of eggplants is interesting. It starts with a freshly pollinated flower shaped like a star that hangs downward like a pendant light. The flower is the most beautiful shade of violet and develops into a small egg-shaped fruit within a few weeks. As the fruit matures it turns into a stunning shade of deep purple when ready for harvest.
I recently found out the flowers and leaves of the eggplant are poisonous. The fruit itself contains a compound called solamine which is toxic when consumed in large quantities. For this reason eggplant should not be eaten raw. Baking or roasting significantly reduces the amount of solamine. I now know why the deer in my backyard feast on the tomato and zuccini plants but never touch the eggplant.
I typically just grill eggplant slices and eat them that way. Last week I started thinking about my mother’s eggplant parmesan. It was hands down one of my most favorite childhood meals. It was considered a healthier alternative to lasagna because the eggplant slices replaced the noodles but all that mozarella cheese cancelled out any possible health benefit! So I came up with my own healthy version of eggplant parmesan which is 100% plant based and 1000% delicious.
Ingredients:
- 1 eggplant cut in thin slices (leave skin on)
- 2 ancient sweet pepper cut in rings (or red bell pepper)
- 10 cherry tomatoes cut in half
- 2 14 oz. cans crushed tomatoes
- 2 tbsps. tomato paste
- 4 garlic cloves minced
- 2 tsp. oregano
- 2 tsp. ground black pepper
- 1 tsp. red pepper flakes
- 1 cup plant based milk
- 1 cup kale ribs removed cut into small pieces
- 10 fresh basil leaves cut in thin strips
Directions:
- Heat oven to 400 degrees
- In a large oven proof or cast iron skillet add the crushed tomatoes, tomato paste, plant based milk, garlic, oregano and red pepper flakes. Stir together. Bring to a simmer and cook for 3 minutes stirring intermittently. Add the kale and basil leaves and simmer for another 2 minutes.
3. Arrange the eggplant, ancient sweet pepper rings and cherry tomatoes in the creamy tomato sauce mixture. Sprinkle a little extra oregano, back pepper and ribboned basil leaves over the eggplant. 4. Bake for 35 – 40 minutes or until eggplant is soft.
