Eggplant Parmesan

Eggplant season ran from August to October, but now the royal nightshade fruit is available year round. The skin has the miraculous phyto-nutrient, nasunin. Nasunin protects the lips in brain cell membranes, helping the brain cells be cleaner and healthier. Though its phenolic acids fight microbes, cancer growth, and viruses, they create the bitterness and brown color when the eggplant is cut. But agricultural scientists are working to keep the healthy value and make the eggplant tastier. Meanwhile take out these ingredients to bake a taste bud pleasing dish.*

One eggplant, cut into thin slices, leave on skin
1 Tablespoon sea salt
8 Tablespoons extra virgin olive oil
8 ounces ricotta cheese
8 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten or 2 egg whites
½ cup chopped fresh basil
4 cups of spaghetti sauce

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sweat for 30 minutes.

Preheat oven to 350 degrees Farhenheit (175 degrees Celsius). In a medium bowl, mix the ricotta, mozzarella cheese, and ¼ cup Parmesan cheese. Mix in egg or egg whites, and basil.

Rinse the eggplant slices in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan; brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

In a 9 by 13 inch baking dish, spread 1½ cups of spaghetti sauce. Place a single layer of eggplant slices on top of the sauce. Top the eggplant layer with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese and mozzarella cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. Serves 4-6.

*Reference The World's Healthiest Food website. Picture from All Recipes