Eggplant is a food that divides opinions: there are those who love it and those who hate it. But did you know that this vegetable has numerous benefits for your health? Because it is rich in antioxidants, this food helps fight bad cholesterol (LDL). In addition, it has a lot of soluble fiber, which also reduces the level of cholesterol in the blood. Because of the fiber, it is still a great ally for those who want to lose weight, as it increases the feeling of satiety and has few calories and plenty of water in its composition. How about including eggplant in your diet? iG Recipes teaches you how to make a delicious eggplant parmigiana for lunch.
Eggplant Parmigiana
- Preparation Time: 50 minutes;
- Yield: 6 to 8 servings.
Ingredients
- : 2 eggplants, cut into thick slices;
- 3 tablespoons of olive oil;
- 1 onion, chopped;
- 2 garlic cloves, minced;
- 2 cans of peeled tomatoes;
- 1 cup of water;
- Fresh oregano to taste;
- 500g of minced beef;
- Salt and black pepper to taste;
- 1 cup of grated Grana Padano cheese.
- Cut the eggplant into slices and season with salt, black pepper and 2 tablespoons of olive oil. Distribute the slices on a baking sheet, cover with foil and bake in a preheated oven at 180 degrees for 10 minutes. In a saucepan, add a tablespoon of olive oil, sauté the onion for 2 minutes, add the minced garlic and sauté once more until golden brown. Add the ground beef and sauté for 10 minutes. Then, add the sliced peeled tomatoes and water and mix well. Let simmer for 15 minutes, then add the fresh oregano and adjust the salt and black pepper to taste.
With
- the eggplants already prebaked, use a spoon to lightly press the center of the eggplants to form a bed. Add the sauce on top, cover with the grated cheese and brown for another 10 minutes or until golden brown.
Suggestion: Galbani.
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