1.       Cut a large eggplant into ½ inch slices. Salt them and let sit covered with a paper towel and a plate to remove the water from the vegetable and make it more yummy.

2.       Take 2 eggs and beat together in a bowl then set aside to use to dredge the eggplant

3.       Take a plate and pour  1- 2 cups of bread crumbs ( may use store bought ones), adding garlic, salt, pepper, and chopped parsley and basil if you like to spice things up.

4.       Dredge the eggplant slices in the egg mix, then pat bread crumb mix all over both sides.

5.       Put into a large skillet with ½ cup olive oil, and 3 cloves of chopped garlic and gently saute until brown on both sides.

6.       In a baking dish spread a mixture of your favorite chopped herbs ( basil, garlic, thyme oregano, parsley, rosemary etc) and lay the eggplant on this.

7.       Cover with your favorite marinara or spaghetti meat sauce, then lay slices of mozzarella on top. You are now ready to bake!

8.       In a 350 degree oven cook the eggplant parmigiana for 30 min or until bubbly and the cheese is golden brown.

Enjoy with a crisp great salad, pasta cooked al dente ( don’t overcook your pasta or it looses it’s nutritional values) and serve grated parmesan cheese on the side to add to the top if desired.

Bon Appetit.

Dr. B

PS: Eggplant is has a high fiber content, manganese, copper, potassium, vitamin C, B6, niacin, and more goodies in each slice. The herbs are also packed with antioxidant phytochemicals that help your body reduce inflammation. You can also take left overs and make a sub sandwich with these if you like for another great meal or to go lunch!