Eggplant: The Other White Meat

Eggplant, believe it or not is actually part of the Nightshade family, although it has relations to other garden favorites such as the Tomato, Pepper, and even the Potato. Just as Tomatoes were once known as "Love Apples" and considered to be poisonous, the eggplant was known as the "Mad Apple" around Europe until a few centuries ago and was believed to induce insanity. Fun huh?

Throughout the history of the eggplant, it has been known by many names to many different cultures, and there are many different varieties. The actual name eggplant came from the English due to the white eggplant variety they had that, well, sort of resembles an egg. Then thanks to Thomas Jefferson, the eggplant was introduced to America. There is still the prickly white variety grown at the Jefferson garden at Monticello, although strangely enough eggplants in general were mainly grown for ornamental reasons instead of cooking until 50 or so years ago!

Despite the many varieties, the most well-known version in America is now that oblong purple version. Growing up, I thought the only two ways to eat it was in eggplant parmesan or a fried breaded version my mother made that was topped with some good old Heinz 57. However with the increasing popularity of vegetarianism, organic foods and all of that other tree-hugging hippie crap that I am so fond of, the eggplant as gotten some more attention. Like the portabello mushroom, it is beginning to find its way in to the meat or even pasta replacement arena.

I came across a version of this eggplant recipe on www.epicurious.com recently and changed it up a little to fit my own tastes and what was available at the local grocery store. You can use any type of sauce that you choose, I just have an overwhelming preference to the Classico brand. I am sure that probably a home family recipe of sauce from scratch would be even better, but being of the Irish decent, I think my skills lay more in cabbage then in a day long bubbling sauce pot. Additionally, you can substitute the spinach with swiss chard or some other leafy green of your choice, although I would caution against anything too bitter like say, mustard greens.

I know, eggplants are bitter right? Well they can have an bittering flavor that can be off-putting, however by adding the salt and letting them "sweat" out alot of the internal liquid for about 20 or 30 minutes, the bitterness will be reduced quite a bit. In addition, the sweating and the broiling makes the slices much more pliable and easy to roll and make a great substitution for pasta shells which will reduce your carb intake. Its a win-win situation!

I made this earlier this week and my girlfriend and I plowed through the pan in two days and I made it again as soon as they were gone. The eggplant is so much lighter than pasta, and even though I was dubious at using mint in this type of dish, it gives a wonderful fresh flavor that really kicks it up!

So fellas, if you have a hot date with that hippie chick that works at Whole Foods, this dish will really impress....unless she is Vegan, as the ricotta, mozerella, and parmesan won't quite fit the bill. Enjoy!



Eggplant Rolls with Spinach and Fresh Mint

•2 medium eggplants, trimmed, cut lengthwise into 1/4-inch-thick slices
•Coarse kosher salt or Sea Salt
•Extra-virgin olive oil
•1 bag of baby spinach leaves
•2 large eggs
•1 15-ounce container whole-milk ricotta cheese
•1 1/4 cups finely grated Parmesan cheese, divided
•2 tablespoons chopped fresh mint
•Ground Black Pepper too taste
•1 jar of Classico Tomato Sauce (I used the Garlic and Roasted Tomato one)
•1 Large ball of fresh mozzarella, drained, thinly sliced


Cover 2 baking cooling racks (you can also layer then in a colander) with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.

Bring large pot of salted water to boil. Add spinach to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze spinach very dry, then chop coarsely. Squeeze spinach dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped spinach, ricotta cheese, 1 cup Parmesan, mint, and black pepper.

Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide spinach-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese.

Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.