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Eggplant -Adding a Little Color to Your Diet

by Erin Pflueger

Eggplant is a great vegetable with many vitamins, minerals, fiber and antioxidants. For a detailed review of it's nutrition profile, see the following site. It's a great way to add some variety and color to your diet! Pick some up in the produce section and give the recipe below a shot!

Eggplant Ricotta Bites


1 medium eggplant
Kosher salt
All-purpose flour, for dredging
2 large eggs
3/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup ricotta cheese
Shredded fresh basil, for topping


Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.

Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.


Calories: 243
Total Fat: 13 grams
Saturated Fat: 5 grams
Protein: 12 grams
Total carbohydrates: 22 grams
Sugar: 4 grams
Fiber 4 grams
Cholesterol: 95 milligrams
Sodium: 328 milligrams


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