Two for One Dinners: Eggplant

Dinner - Night One: Eggplant Parmesan

Eggplant Parmesan is a classic comfort food that can be transformed into a delightful vegetarian dish. Here's how to make it:

1. Ingredients:

   • 2 large eggplants, sliced into 1/4-inch rounds
   • 2 cups ricotta cheese
   • 2 cups shredded mozzarella cheese
   • 4 cups tomato sauce
   • 1 cup breadcrumbs
   • 1/2 cup grated Parmesan cheese
   • Olive oil for baking
   • Salt and pepper to taste

2. Instructions:

   1. Preheat your oven to 375°F (190°C).
   2. Lightly salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat them dry.
   3. Brush the eggplant slices with olive oil and bake them on a baking sheet for 20 minutes, flipping halfway through.
   4. In a glass baking dish, layer the baked eggplant slices with ricotta cheese, mozzarella cheese, and tomato sauce.
   5. Top with a mixture of breadcrumbs and grated Parmesan cheese.
   6. Bake for 25-30 minutes until the top is golden and bubbly.

Serve with steamed broccoli and bread twists for a complete meal. Store any leftovers in the glass baking dish, covered tightly.

Dinner - Night Two: Rigatoni with Eggplant Sauce

Transform your leftover Eggplant Parmesan into a delicious pasta dish. Here's how:

1. Ingredients:

   • Leftover Eggplant Parmesan, coarsely chopped
   • 2 cups leftover tomato sauce
   • 1 pound rigatoni pasta
   • Fresh basil for garnish (optional)
   • Grated Parmesan cheese for serving

2. Instructions:

   1. Cook the rigatoni pasta according to the package instructions. Drain and set aside.
   2. In a large skillet, heat the leftover tomato sauce over medium heat.
   3. Add the coarsely chopped Eggplant Parmesan to the skillet and stir until heated through.
   4. Toss the cooked rigatoni with the eggplant sauce.
   5. Garnish with fresh basil and serve with grated Parmesan cheese.

Pair with a tossed salad and bread for a satisfying meal.

Interesting Eggplant Facts

• Nutritional Value: Eggplants are low in calories and high in fiber, making them a great addition to a healthy diet. They are also rich in antioxidants, particularly nasunin, which is found in the skin and has been shown to protect brain cells from damage (source).
• Global Production: China is the largest producer of eggplants, accounting for over 60% of the world's production. India follows as the second-largest producer (source).
• Historical Tidbit: Eggplants were once believed to cause insanity and were called "mad apples" in medieval Europe. This myth has long been debunked, and eggplants are now celebrated for their health benefits (source).

Publishing Rights

You have permission to publish this article electronically, in print, in your ebook, or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified, or altered in any way. The web link should be active when the article is reprinted on a website or in an email. Copyright 2005, Michele Webb. All Rights Reserved.