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MEDITERRANEAN DIET
Eggplant, depurative and very tasty It is a food source with many properties, including that of freeing the system from impurities, thus helping to combat cellulite and high cholesterol by Novella Pranzo
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Eggplants. Photo by Dario Ersetti

 

Eggplant Parmigiana

 

8 servings:

 

- 1.5 kg of eggplant

- 3 eggs

- 150 g of flour

- 500 g of tomato

- 1/2 an onion

- 1 clove of garlic

- a few basil leaves

- 1/2 cup of oil

- 300 g of scamorza cheese

- 150 g of grated parmesan cheese

- salt to taste

- frying oil (preferably extra virgin olive oil)

 

Nutrition facts per serving:

 

- energy: 424 kcal

- protein: 8 g

- total fat: 34 g

- saturated fat: 5.5 g

- carbohydrates: 23 g

- sugars : 7 g

 

      In my line of work, eggplant parmigiana is always subject to ongoing debate. It is a much-requested dish in Salento and many consider it a prohibited food for a healthy diet. This is absolutely not true. Certainly an eggplant parmigiana made with grilled eggplant is much more dietetic, and you could eat it more often than the original recipe, but if eggplant parmigiana is cooked in a simple way, as is suggested in our recipe, and if the eggplant (a vegetable rich in nutritional properties) is fried in an abundance of extra virgin olive oil, and afterwards excess oil is patted off with absorbent paper towels, it can be consumed every once in a while in place of a main entrée without worrying about any damage it might do to your diet.

      Eggplant has many nutritional properties, like all vegetables. You need to be careful though: if you eat it raw it can cause nausea, vomiting, headaches, irritation to the lining of the stomach and affect your nerves. However, by consuming it only when cooked we can benefit from its nutritional qualities. Eggplant is rich in fiber, which makes it very filling, it has low caloric and fat content and is the ideal food to aid constipation. It is highly recommended for its depurative and anti-cellulite powers, thanks to a high potassium content. In addition, the pulp is used, in cosmetics, in the preparation of nutritive skin masks. It contains many minerals, essential salts, and vitamins (A, B, C, D and folic acid), and has the effect of lowering cholesterol, stimulating liver activity and raising the production of bile, thanks to the presence of caffeic and chlorogenic (anti-bacterial) acids.

      Eggplant is certainly a depurative food, a detoxifier for our bodies and, last but not least, very tasty.

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