Baked Eggplant with Parmesan

Let the vegetable season begin!

By: Jodie Shield, RD

Summer is the perfect “eating” season for veggie lovers and hopefully that includes your kids!  Everything from asparagus to zucchini is at peak flavor.  It’s no wonder June is National Fresh Fruit and Vegetable Month!  So what are kids top veggie picks?  I took a poll to find out the Best Summer Fruits and Veggies.  I’m happy to report – big, old purple eggplant made the list.  Eggplant is a backyard garden staple and popular at local farmers markets.  Adults love the taste, but kids love how it looks – like a space alien! Here’s my family’s favorite eggplant recipe.  It’s super easy – all you do is peel, slice and bake.  What’s your family’s favorite way to eat eggplant?

  Baked Eggplant with Parmesan

Makes 4 servings

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• 1 eggplant, washed and peeled
• ¼ cup low-fat or fat-free mayonnaise
• ½ cup Parmesan cheese, grated
• ½ cup fresh basil or oregano, chopped

Directions:

• Preheat the oven to 475-degrees.
• Cut the eggplant into 1-inch slices.  Spread the mayonnaise on both sides.  Lay the eggplant on a baking sheet and sprinkle with the Parmesan cheese and fresh herbs.
• Bake about 20 minutes or until lightly browned.

Nutrition Information (for 3 slices): 83 calories, 5 grams protein, 9.5 grams carbohydrate, 3 grams fat, 2 grams saturated fat, 9 milligrams cholesterol, 3.5 grams dietary fiber, 298 milligrams sodium

Jodie Shield is a Registered Dietitian and author of Healthy Eating, Healthy Weight for Kids and Teens (EatRight Press, 2012).

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