Eggplant – the purple jewel of the Mediterranean

It originates from Asia, but today it is grown throughout the Mediterranean, where the warm and sunny climate allows it to produce the best yields.

Eggplant grows well in fertile, well-drained soil and requires plenty of sun and warmth.

For this reason, it is especially common in Mediterranean countries, where it is an essential ingredient in numerous traditional dishes.

Eggplant is a low-calorie food. It contains only about 25 calories per 100 grams. It is rich in water, fiber and valuable plant compounds.

It contains B vitamins, vitamin C, vitamin K and minerals such as potassium and magnesium.

Eggplant parmigiana (for 4 people)

Ingredients:

2 large eggplants
400 ml of homemade tomato sauce
250 g of mozzarella (preferably fresh, but drained)
60–80 g of grated Parmesan
olive oil
salt

Preparation of the eggplant:
Slice the eggplants lengthwise into thin slices (about 0.5 cm). Lightly salt them and let sit for 15–20 minutes to release their bitterness. Then pat them dry with kitchen paper.
Fry them in a pan without oil or lightly brushed with olive oil – on both sides until they soften and get some color. You can also bake them in the oven on baking paper.

‍Layering:
In a small, deep baking dish, spread a little sauce on the bottom.
Arrange a layer of baked eggplant, then add some sauce, torn pieces of mozzarella and sprinkle with Parmesan.
Continue layering until all ingredients are used – the top layer should be sauce, mozzarella and Parmesan.

‍Baking:
Bake in a preheated oven at 180°C for about 30 minutes, until the top is nicely browned and fragrant.
Let it rest for 10–15 minutes before serving – that’s when it’s the most delicious!

The story behind the recipe

I made Parmigiana for the first time when I had an excess of eggplants from the garden and freshly cooked sauce. Everything else – mozzarella, Parmesan and a little olive oil – was already on hand. I didn’t need a recipe, just the feeling. The layers stacked one after another like summer days – fragrant, juicy and simple. When baked and allowed to rest a little, the Parmigiana becomes a dish that brings the family together at the table.

Stuffed eggplant (for 4 people)

Ingredients:

2 large eggplants

2 tablespoons breadcrumbs

2 cloves garlic

2 tablespoons grated Parmesan

grated zest of 1 small lemon

1 tablespoon lemon juice

2 tablespoons olive oil

salt and freshly ground pepper

Preparation:

Wash the eggplants and cut them in half lengthwise. Carefully scoop out the center, leaving a border about 1 cm thick.

Finely chop the scooped-out flesh. Mix it with the breadcrumbs, finely chopped garlic, Parmesan, lemon zest, lemon juice, salt and pepper.

Mix well and fill the eggplant halves with the prepared mixture.

Place them on a baking sheet lined with parchment paper, drizzle with olive oil and bake at 180 °C for about 20 to 25 minutes, until the eggplants soften and the filling turns golden.

Serve warm as a light main dish or as a side dish with fish or meat.