Late September and October are peak seasons for a big berry that’s served like a vegetable.

What is it? Eggplant!

It’s called a fruit because it has seeds and it grows from a flower on a plant. In today’s recipe for Eggplant Parmesan, we’re taking the guesswork — and the fat — out of this meatless meal. This eggplant dish is baked, but it provides the same delicious flavors as high-calorie versions of this classic dish.

Originating in India or China thousands of years ago, eggplant is used in traditional foods there and in modern cuisines worldwide. Because of its sponge-like texture, versatile eggplant is perfect for absorbing spices and seasonings. Low in calories and fat-free, it provides fiber, potassium, antioxidants and manganese, an essential trace mineral important for bone form

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