Mitzi Dulan – America's Nutrition Expert
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Foodie Friday: Eggplant
by Mitzi Dulan, RD, America’s Nutrition Expert®
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Eggplants are funny looking. There aren’t that many vegetables that are purple – which makes the exotic color of eggplants quite special. Technically, eggplants are classified as a berry – and while eggplants’ numerous seeds are quite edible, they’re quite bitter if raw. When cooked, eggplants become tender and exude a rich flavor. Peeling the skin is not required since it’s edible.

Here’s a great Eggplant Parmesan Recipe from


  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cut into 1/4 inch slices
  • 1 tablespoon minced fresh basil
  • 1 tablespoon grated Parmesan cheese
  • 1 medium tomato, thinly sliced
  • 1/2 cup shredded mozzarella cheese
  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
  2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

What’s your favorite way to eat eggplant?

Assistance provided by Rachel Yam

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