Mommysteffen's Blog

Easy – Kid Approved – Eggplant

The eggplant grows on vines just like a tomato.  Like the tomato it is commonly used as a vegetable in cooking.  They are best from August-Septmeber… the fresher the better… less bitter.  We picked these up from a local farm-side stand.

Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Eggplant recipes I have looked up always have so many ingredients.  Being a busy mom I usually only have the basics in the house.  This recipe is super easy and Brianna approved… I had to share!

• 2 lbs (about 2 large) eggplants
• Italian Season, Basil, salt, pepper
• 10 tablespoons Pasta Sauce
• Olive oil
• 3/4 bag shredded mozzarella cheese

All we did was cut off the skin and slice into lil less than 1/4 inch slices.

Then poured olive oil  with a dash of salt into a frying pan.  Fry each item until lightly brown.  The first few pieces in the olive oil we drained on paper towels.  Then we sprayed the small bread sized pan with cooking spray.

Layered on layer of eggplant… add a tablespoon of sauce, spices and cheese. add the next layer and repeat and make sure the cheese, spices and sauces end on the top.

Bake on 400 for 20 minutes.

Serve with green beans (from our garden) and corn on the cob. mmm….