This classic Eggplant Parmesan with a twist. It may seem a bit time consuming, but well worth it. Packed full of flavor and so tasty!

 

I LOVE to experiment and have been wanting to try this style out for awhile. Finally it was the right day to create this lovely dish. This exceeded my expectations with the end result. Comfort food at it’s finest while displaying elegance in one dish. So, i hope you come to try this and if you do let me know your thoughts.

 

 

 

 

 

Below are the healthy benefits of eggplant as well of the recipe of course.

 

 

 

 

 

 

I have always been an eggplant lover! How about you? What is your favorite way to incorporate them in a meal? Do tell!

 

 

 

They provide a great source of iron, calcium and other minerals that are required by the body.

Eggplants contain certain essential phyto-nutrients which improve blood circulation and help to nourish the brain.

A source of fiber in which protects the digestive tract and protects against colon cancer.

It is low in calories about 35 per cup.

Helps to control and manage diabetes for centuries.

Eggplant is very heart healthy. For best healthy results, bake them in reducing the fat content which is harmful and heavy. This will allow more flavor and overall goodness in lowering bad cholesterol levels in the body.

Eggplants are high in bioflavonoids which are known to control high blood pressure and relieve stress.

And regular consumption of this food item prevents blood clots due to vitamin K levels and the bioflavonoids, which strengthens capillaries.

 

 

 

 

 

 

 

 

NOW…………………ON TO THE RECIPE………………………….

 

 

 

 

 

 

 

SERVES: about 13

 

 

INGREDIENTS:

2-3 eggplants

2 cups ricotta

1 cup mozzarella

1/2 cup Parmesan

1/4 cup basil, fresh, chopped

1 egg

dash, sea salt

dash, black pepper

1/2 cups marinara

 

 

INSTRUCTIONS:

Preheat oven 350 degrees

Slice the ends of the eggplant; then cut about 1/4 inch slices and lay them out on a baking sheet covered with parchment.

Slightly salt both sides; let sweat to remove extra moisture for about 20 minutes. Let dry out.

Place them in the oven to bake for 20 minutes.

In the meantime, make the filling. Place all cheeses, basil and egg together; stir well. set aside.

When ready, remove eggplant from the oven and increase the temperature to 400 degrees.

Spoon about tablespoon of mixture onto the eggplant slices, then roll up and repeat until completed.

In a 11×17 baking sheet, pour about 1/2 cup of sauce to the bottom surface, then add the roll ups side by side seam down. Pour remaining sauce on the top with basil and Parmesan for garnishing.

Place in the oven; let bake for another 25 minutes, or until soft, golden brown and melted.

Serve immediately. Enjoy!

 

 

 

 

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