Try this “Eggplant Parmesan” recipe this week! Yummy!!!
The benefits of eggplant –
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.
One cup of raw eggplant contains 20 calories, 0.8 grams of protein, 4.82 grams of carbohydrate, 0.15 grams of fat and 2.5 grams of dietary fiber. A one-cup serving meets 10% of daily fiber needs, 5% potassium, 3% vitamin C, 5% vitamin B-6, 1% iron and 2% magnesium.
Read more here – http://www.medicalnewstoday.com/articles/279359.php
- 2 eggplants (about 1 pound each), cut into 12 slices each
- 1 1/2 teaspoons kosher salt, divided
- 3/4 cup whole-wheat flour
- 3/4 cup liquid egg whites or 6 large egg whites
- 2 1/2 cups fine dry breadcrumbs (see Tips), preferably whole-wheat
- 3 tablespoons Italian seasoning, divided
- 4 tablespoons extra-virgin olive oil, divided
- Olive oil cooking spray
- 2-28-ounce cans crushed tomatoes
- 1 1/2 cups shredded part-skim mozzarella cheese, divided
- 4 tablespoons finely shredded Parmigiano-Reggiano cheese, divided
- Fresh basil for garnish
To prepare recipe, click here
FREE NUTRITION CLINIC
“7 Healthy Nutrition Habits”
This is a great time of year to start developing healthy nutrition habits. Take time to start investing in your and your families healthy today. It will be the best investment you ever made!
I will give you all the tools you need to implement simple nutrition habits that will give you a healthy lifestyle you can enjoy ALL year long.
Saturday, July 16 @ 10 am
Where – Virginia Organic Grocery Store (Virginia Beach Farmers Market)
Cost – FREE!!
Only 12 seats available! Please reserve your seat today by emailing – email@example.com