Simple Eggplant Recipes

Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into ¼-inch thick rounds
• 1 cup all-purpose flour
• 2 eggs
• 1 cup Italian-style breadcrumbs
• 2 tablespoons olive oil
• 1 jar of your favorite marinara sauce
• 1 cup grated mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Grease a 9x13-inch baking dish with cooking spray and set aside.

2. Place the flour, eggs, and breadcrumbs in three separate shallow bowls. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumbs. Make sure each slice is evenly coated.

3. Heat the olive oil in a large skillet over medium-high heat. Add the coated eggplant slices and cook for 3-4 minutes on each side, until golden brown. Transfer the cooked eggplant slices to the prepared baking dish.

4. Spread the marinara sauce over the eggplant slices. Sprinkle the mozzarella and Parmesan cheese over the top. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

5. Let the eggplant Parmesan cool for 5 minutes before serving. Enjoy!

Nutrition:

One serving of this eggplant Parmesan recipe is approximately 183 calories. It contains 8.8 grams of fat, 15.5 grams of carbohydrates, and 8.2 grams of protein. It also has a good amount of vitamin A, vitamin C, calcium, and iron.

Spicy Eggplant Curry

Ingredients:

• 1 large eggplant, diced into 1-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk
• 1 (14-ounce) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• Optional: fresh cilantro and lime wedges, for serving

Instructions:

1. Heat a large pot over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, until softened. Add the cumin, coriander, turmeric, chili powder, and a pinch of salt and pepper. Cook for another minute, stirring constantly.

2. Add the eggplant and tomatoes to the pot. Stir to combine. Cover the pot and reduce the heat to low. Let the curry simmer for 15-20 minutes, until the eggplant is cooked through.

3. Add the coconut milk and chickpeas to the pot. Increase the heat to medium-high and bring the curry to a boil. Reduce the heat to low and let it simmer for 10-15 minutes, until thickened.

4. Taste and adjust the seasoning if needed. Serve the curry warm with fresh cilantro and lime wedges, if desired.

Nutrition:

One serving of this eggplant curry is approximately 253 calories. It contains 15.5 grams of fat, 22.8 grams of carbohydrates, and 7.2 grams of protein. It is also high in dietary fiber and contains a good amount of vitamin A, vitamin B6, vitamin C, calcium, and iron.