On the Grill: Quick and Easy Eggplant Parmesan
At this time of the year you can find plenty of eggplants in the grocery stores and farm stands, which is a good thing for your health. Eggplant contains fiber which is important not only for healthy digestion, but is protective against cardiovascular disease. It also contains a number of vitamins and minerals, including vitamins B1 and B6, potassium, and magnesium to name a few.
One of our favorite was to enjoy eggplant is in eggplant parmesan, but during the summer I don’t like to turn the oven on more often than we have to. So, I wanted to share an easy eggplant parmesan dish that my wife Jan and I enjoy, which you can make outdoors right on the grill.
Quick and Easy Eggplant Parmesan
1 medium-size eggplant
2 T. olive oil
2 tsp. crushed oregano
½ cup tomato sauce (or more, to taste)
Grated parmesan cheese to taste
Fresh parsley or basil to garnish
Slice the eggplant in half lengthwise. Sprinkle each of the exposed halves with the olive oil and crushed oregano. Place eggplant halves on the grill skin side down, and cook and until soft.
Remove eggplants from the grill, and slice the exposed side of each eggplant into ¼ inch pieces, being careful not to puncture the skin. Then, mash the ¼ inch pieces with a fork until smooth. Mix ¼ cup of tomato sauce into each half of the eggplant (or more) to taste. Top eggplant halves with a sprinkling of parmesan cheese, and garnish with fresh basil or parsley—and enjoy!
One final note: eggplant is a nightshade vegetable. So if you have arthritis, this is one recipe you want to avoid.
Now it’s your turn: What’s your favorite way to eat eggplant?
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Dr. Stephen Sinatra is a highly respected and sought-after cardiologist and nutritionist with more than 30 years of clinical practice, research, and study. His integrative approach to heart health focuses on reducing inflammation in the body and maximizing the heart's ability to produce and use energy. More About Dr. Sinatra
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