How to Make Eggplant Parmagiana

 I am not sure how much you may like Chicken Parm, but if you do you will love this meal. If that's not a good enough reason you can certainly get two meal that's worth all the steps this dish takes if you have left over Egg Plant! 

Eggplant is a plant that's related to tomatoes and potatoes! 

While eggplants don't have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

Studies indicate that eggplant has a number of health benefits from all these ingredients, as well as traditional uses. Sometimes, the leaves and roots are juiced or boiled to make a tonic for throat and stomach troubles, asthma, skin diseases, rheumatism, inflammation, intestinal hemorrhages, foot pain, coughs, anorexia, toothache, or as a general stimulant.

If you were wondering why in the world are they called "Eggplant" like I was, here is why. Apparently, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked a bit like goose or hen's eggs, which led to the name “eggplant."

With that being said, I am sure you are ready for low to make this yummy fruit in the Eggplant Parm! 

Let's Get Started! 

You will Need: 

• (2) EggPlant

• (2 Cups) Mozzarella Cheese

• (1 1/2 Jars) Tomato Sauce 

• Flour 

• Oil 

• Almond Milk

• Seasoning (Garlic Powder, salt, pepper, oregano) 

1. First, rinse your eggplant and you have to start with cutting your egg plant into even circles. About a half of an inch thick. 
2. Then you want to sprinkle a little salt and pepper on your eggplant. 
3. Add your seasoning to your almond milk and add your eggplant to your milk mixture and allow to soak. Make sure there is enough milk to cover your eggplant. 
4. Next season your flour or use your favorite breading. 
5. In a separate pan add your oil of choice and allow it to heat on medium heat 
6. Take your eggplant out of your milk solution and coat it with your flour 
7. Then once your oil begins to start popping add your eggplant and let it fry on both sides for about 3-5 mins on each side or until it is golden brown. 
8. Be sure to place on paper towel to soak any assess oil. 
9. Repeat this until all your eggplant circles are fried. 
10. Next turn your over to 350
11. Now all you need to do is layer your Parm. The layers are Eggplant, Mozzarella, Tomato Sauce, repeat. 

Here is a Video of me doing this Live on FB! 

Till we meet again remember, 

The Healthy Part About Being Healthy is not The Way You Look, But the discipline it takes to look that way!