Eggplant has traditionally been underused in American cuisine but is becoming more popular due to Asian and Southern European influences. It has a bland flavor that absorbs other flavors and makes a good meat substitute. Eggplant is botanically a fruit but is considered a vegetable. Early varieties were smaller and white before the name "eggplant" was adopted. While India was likely the origin, Asian countries embraced it first around 3 AD before it reached Europe in 11 AD, where it was initially thought to cause insanity due to being in the nightshade family. Thomas Jefferson brought eggplant to the United States where it was primarily used as decoration until the 20th century.

1. Eggplant
Say Cheese
Eggplant has been vastly under-used by the
American public. Today, thanks to Asian and
Southern European influences, it is finding its
way into more and more dishes. It is a good
meat substitute which also makes it
attractive to vegetarians. Eggplant actually
has a quite bland flavor, but it soaks up
flavors of accompanying foods, herbs, and
spices like a sponge, much like tofu.
The eggplant, Solanummelongena, is considered a vegetable but is botanically a fruit. Early
varieties of eggplant were smaller and white, resembling eggs, hence the name. Botanists
credit India as the motherland of the eggplant, but Asian countries first embraced this fruit
vegetable in the kitchen about 3 A.D. By 11 A.D., it reached Europe, where consumption of the
eggplant was initially thought to cause insanity. No doubt this wary notion was due to its
membership in the deadly nightshade family along with the tomato (also thought to be
poisonous). Lots of interesting recipes can be found at Gourmandia.ca so feel free to drop in.
Experimental botanist Thomas Jefferson brought the eggplant to the United States, where the
eggplant was primarily used as a table ornament until the 20th century.
Ingredients
1 (12 oz.) eggplant
1/3 cup fine, plain bread crumbs
1 tablespoon freshly grated Parmesan
cheese
1 teaspoon dried oregano
2 tablespoons all purpose flour
2 egg whites (lightly beaten)
1 cup marinara sauce
½ cup shredded reduced-fat mozzarella
cheese
1. Preheat the oven to 350 degrees F. Spray a 8x8x2 in. baking pan with non-stick spray.
2. Cut off the ends of the eggplant. Slice the eggplant crosswise into strips about ½ in. thick.
3. In a shallow bowl or baking dish, mix the bread crumbs, Parmesan, and oregano. Place the
egg whites in a separate dish and the bread crumbs in another.
4. Dredge the eggplant slices in this mixture, then dip them in the egg whites, then the bread
crumbs.
5. Lay the eggplant slices in the prepared pan and bake for 20 to 25 minutes, or until golden.
Remove from the oven and spoon the marinara sauce over them. Sprinkle with the mozzarella
cheese and return to the oven for 10 minutes, or until the cheese is melted.