#EatWellLiveWell: Oven Roasted Eggplant

This fruit, though believed to be a vegetable, has recently gained popularity in the United States. The eggplant was first recorded 2,000 years ago in India, and there are over 30 Sanskrit names for this fruit found in ancient literature. Eggplant contains an array of vitamins, minerals and nutrients, which can benefit a person’s health in many ways, including:

1. Heart health. Eggplant is packed with fiber, vitamin B6, vitamin C and potassium. All of these nutrients help support heart health.
2. Blood cholesterol. Eggplant contains chlorogenic acid, which is a free radical scavenger found in plants. It can act as an antiviral agent and helps decrease levels of the bad, or LDL, cholesterol. 
3. Weight management. The dietary fiber found in eggplant helps a person feel fuller longer after eating, which can help reduce calorie intake. Because eggplant is low in calories, it’s a great addition to any low-calorie diet. 
4. Cancer. The polyphenols that are found in eggplant have been found to be anti-cancerous. Polyphenols protect cells from free radical damage, aiding in the prevention of tumor growth and promoting cancer cell death. 

With all of the health benefits offered by eggplant, why not incorporate it into your diet with our new oven roasted eggplant recipe below!

Recipe: Oven Roasted Eggplant

Servings: 4

Ingredients:

• 1 red bell pepper, cut into strips
• 1 small onion, cut into slices
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• ¼ teaspoon dried rosemary
• 3 tablespoons olive oil
• 3 tablespoon balsamic vinegar
• 1 eggplant, sliced lengthwise ? inch thick
• 2 tablespoons olive oil, or as needed
• ¼ cup grated mozzarella cheese
• Salt and pepper to taste

Preparation Time:

• 20 minute prep time
• 35 minute cook time
• Total time: 55 minutes

Directions:

1. Preheat oven to 325 degrees F.
2. Mix bell pepper, onion and garlic in a large mixing bowl. Season with basil, rosemary, salt, and pepper. 
3. Drizzle olive oil and balsamic vinegar over the pepper mixture and toss to coat the vegetable evenly. 
4. Brush eggplant slices with olive oil to coat thinly.
5. Spread approximately ? of the pepper mixture into the bottom of a square glass baking dish. Top with a layer of about ? of the eggplant. Repeat layering two more times. Top final layer with mozzarella cheese.
6. Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes. 

Nutrition Information:

227 calories, 19.5 grams of fat, 11.6 grams of carbs, 3.4 grams of protein, 5 mg of cholesterol and 52 mg of sodium.